=?ISO-8859-1?Q?=A0?= Message-ID: <[EMAIL PROTECTED]> In-Reply-To: "andrea murray" <[EMAIL PROTECTED]>'s message of Sat, 7 Apr 2007 11:52:19 -0400 Content-Disposition: Inline Content-Type: Text/Plain; Charset=ISO-8859-1 Content-Transfer-Encoding: Quoted-Printable MIME-Version: 1.0 (WebTV)
EASTER=A0 CHEESE=A0 (Ukrainian) =A0 1 1/2 lbs. dry cottage cheese 1/4 lb. butter 4 tbsp. sugar Pinch salt 6 eggs =A0 Work cottage cheese through a strainer with a wooden spoon into a large bowl.=A0 Beat in butter until fluffy.=A0 Add sugar and salt.=A0 Add eggs, one at a time, beating well after each.=A0 Pour into a shallow pan.=A0 Set into larger pan with water in it (as for custard).=A0 Bake at 350 degrees for 45 minutes.=A0 Test with butter knife in center for doneness.=A0 Makes 2 pounds. =A0 =A0 EASTER=A0 CHEESE=A0 PASKA=A0 II =A0 =A0This rich unbaked cheese dessert mold is traditionally served in the Eastern Ukraine for Easter.=A0 It is molded in the shape of a pyramid - representing a church dome. 1 lb. sm. curd cottage cheese, room temperature 1/2 c. unsalted butter, room temperature 3 egg yolks 2 tsp. vanilla 3/4 c. golden raisins Grated rind of 1 lemon 2 c. sifted confectioners* sugar=A0=A0 Place cream cheese and cottage cheese in large bowl; cream.=A0 Add butter; blend until thoroughly combined.=A0 Add sugar gradually; beat until well mixed.=A0 Add egg yolks, one at a time, beating after each addition.=A0 Fold in vanilla, raisins, and lemon rind.=A0 Molding:=A0 The mold should have some resemblance of a pyramid or dome shape, yet it must have holes to allow drainage.=A0 A rounded colander or medium size clay flower pot with a hole in the bottom should work nicely.=A0 Line mold with several layers of cheese cloth which has been wrung out in cold water, leaving a generous fringe.=A0 Spoon in cheese mixture; cover tightly.=A0 First fold cheesecloth fringe over the top and then put a piece of plastic wrap. Refrigerate for 24 to 48 hours over a pan to catch drainage.=A0 Unmold carefully. Decorate with a cross made from raisins.=A0 The unused portion should be kept in the refrigerator and covered with a piece of dampened cheesecloth to prevent drying out. =A0 =A0 EASTER=A0 CHEESE =A0 Traditional Easter dish served with the main course. 4 egg yolks 1 whole egg Salt=A0=A0 Press cottage cheese through a sieve.=A0 Beat egg yolks and whole egg together until very light and creamy; combine with cheese; beat well.=A0 Season to taste with salt.=A0 Spoon mixture into a well buttered baking dish.=A0 Bake at 300 to 325 degrees about 45 minutes or until mixture does not adhere to the blade of a knife inserted in the center.=A0 Chill thoroughly before serving.=A0 Serve in slices. =A0 =A0 LITHUANIAN=A0 EASTER=A0 CHEESE =A0 2 lbs. creamed cottage cheese 1 lb. dry farmers cheese 1/2 pt. sour cream 1/2 tsp. salt =A0 Mix all ingredients together well.=A0 Place in cloth bag sewn into long triangle.=A0 Let hand 6-8 hours to drip. Place between 2 boards and weigh down with heavy stone.=A0 Let set 24 hours.=A0 Remove bag slowly. Place on flat plate and cover loosely with plastic wrap and let stand 24 hours in refrigerator.=A0 If more dryness is desired place in 200 degree oven for about 1 hour.=A0 Serve slices with butter. Give hugs...if you "carrot" all HAPPY EASTER ~*~Angelique~*~ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
