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Kreplach Filling, Cheese-Potato (D)
Source: "The Art Of Jewish Cooking," by Jennie Grossinger
Yield: Enough for 24 kreplach

1/2 cup onions, minced
3 tablespoons butter
1-1/2 cups potatoes, mashed
1/2 cup cottage cheese, dry curd
1 teaspoon salt
1/8 teaspoon pepper
1 egg
Sour cream

Lightly brown the onions in the butter. Add the potatoes, cheese, salt, pepper, and egg, beating until smooth. Fill and cook kreplach as directed in dough recipe.

Serve kreplach with sour cream.

Posted by Annice Grinberg

Nutritional Info Per Serving:
33Calories; 2g Fat (57.7%calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 145mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.