Title: Kreplach - Cheese-Potato Filling
Categories: Jewish Appetizer
Yield: 24 Servings

1/2	c	Onions -- minced
3	tb	Butter
1 1/2	c	Potatoes, mashed
1/2	c	Cottage cheese, dry curd
1	ts	Salt
1/8	ts	Pepper
1		Egg
		Sour cream

Lightly brown the onions in the butter. Add the potatoes, cheese, salt, pepper and egg, beating until smooth. Place in squares of dough. Serve kreplach with sour cream. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Ban

From the recipe files of Carole Walberg

Recipe By : Jennie Grossinger - "The Art Of Jewish Cooking"

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