Title: Cheese Filling for Pierogis
Categories: Ethnic
Yield: 40 Servings

2	lb	Dry cottage cheese or about 4 cups each
2		Yolks, beaten
1	pn	White pepper, ground
2	lb	Dry ricotta cheese
1		Egg, beaten plus
1/2	ts	Salt

Using a grinder or food processor, fitted with a metal blade, process cheese. Do not puree or process too fine. In a large bowl, combine cheese, egg and egg yolks, salt and white pepper. Stir to combine. Makes about 4 cups, or enough to fill 40 to 45 pierogies. Polish farmers make thier own cottage cheese from curdled milk

Published in HPBooks "POLISH COOKING" ISBN 0-89586-272-7

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