Title: Parosa From Israel (Via Greece)
Categories: Casserole Ethnic
Yield: 4 Servings

1	lb	Creamed cottage cheese
2		Eggs (separated)
1/4	c	Sugar
1/2	ts	Cinnamon
1	ds	Salt
1/4	c	Plain yogurt
2	tb	Butter or marg., melted
2	tb	All-purpose flour

Blend thoroughly the cheese, egg yolks, sugar, cinnamon and salt. Add the yogurt to make a thick paste. Add the melted butter or margarine. Stir in the flour. Beat the egg whites stiff and fold into the mixture. Pour into a greased quart casserole. Set the casserole into a shallow pan of water and bake uncovered in a 350F Oven for 1 hour. chill. May be served with more yogurt. Serves 4 - 6

/\/\ara Kent

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