source: National Council of Jewish Women, cook book METHOD: Remove outer crusts from the bread, slice loaf as for sandwiches. Roll out each slice as thin as possible without breaking. Place generous spoonful of cheese filling on the bread. Roll as for jelly roll, but keep cheese centered. Dip in beaten egg and fry in butter. Serve with sour cream. May be served at once or may be re-heated in oven just before serving, in which case, do not cover. submitted by: Mrs. A. Steinberg, Los Angeles Posted to JEWISH-FOOD digest V97 #006 From: email@example.com (Al) Date: Mon, 6 Jan 1997 11:45:30 -0800
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|Serving Size: 1 Serving (1106g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 492 (31%)|
|Amt Per Serving||% DV|
|Total Fat 54.6g||73 %|
|Saturated Fat 18.4g||92 %|
|Monounsaturated Fat 20.4g|
|Polyunsanturated Fat 7g|
|Cholesterol 2132.9mg||656 %|
|Sodium 2683mg||93 %|
|Potassium 1674.7mg||44 %|
|Total Carbohydrate 156.3g||46 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 153.3g|
|Protein 120.9g||173 %|
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Calories per serving: 1574
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