Title: Vanilla-Cheeese Filling for Pierogis
Categories: Ethnic
Yield: 40 Servings
| 2 | lb | Dry cottage cheese or about 4 cups each |
| 1/4 | c | Raisins, seedless |
| 1 | pn | Salt |
| 2 | lb | Dry ricotta cheese |
| 1 | | Egg yolk |
| 1 | ts | Vanilla extract |
| | | Sugar to taste |
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 yolk, raisins, vanilla, and salt. Add sugar to taste. Makes about 4
cups or enough to fill 40 to 45 pierogies. With this filling, pierogies can
be used as either a main dish or dessert.
Published in HPBooks "POLISH COOKING" ISBN O-89586-272-7