Recipe(tried): Couple more recipes

Hi Tanya:

New York, I've wanted to go there for ages....I'd love to see the Broadway plays and the Statue of Liberty....oh, maybe one of these days...
The farmers cheese recipe....I have not been able to find a recipe for the farmers cheese but I believe that it is VERY similar to the cottage cheese. I would imagine you would use the same amount.

COTTAGE CHEESE FILLING FOR PEROGIES

2 C. Dry cottage cheese (a wet, creamy cottage cheese one will melt giving you a
flat and empty perogie)
l egg, slightly beaten
Salt to taste (I also put dill in mine)

Combine the cottage cheese with the egg and season to taste. An additional egg or sour cream may be added if the cheese is VERY dry.NACHINKA (Cornmeal casserole)

6 slices bacon
l onion finely chopped
3 tbsp butter or bacon drippings
l c. cornmeal
l tsp. salt
1/4 tsp. pepper
1 tsp. sugar
3 1/2 c milk, scalded
3 eggs, well beaten
1/2 c. light cream (half and half)

Fry bacon until crisp. Add onion and saute. Remove bacon and onion. Bacon drippings can be used instead of butter. On low heat stir in cornmeal and stir so it is coated. Add salt, pepper, and sugar.

Scald milk and ad it gradually, stirring constantly until bubbly and all the milk is gone. Simmer until thickened.

Remove from heat and add eggs, cream, bacon pieces, and onion. Fold gently. Pour into 2 quart casserole and bake uncovered in oven for 1 hour at 350.KHRUSTYKY

6 egg yolks
l c. flour
1 tsp. vinegar
1 tsp sugar
pinch of salt

Beat the egg yolks well, add sugar, vinegar, and flour. Mix well, then knead dough until smooth, on a lightly floured board. Cover with a warm bowl, let stand 10 - 15 minutes.

Roll the dough out paper thin and cut in 1" wide strips, cut the strips about 2" long. Slit each in the centre and pass both ends through, like tieing a bow. Fry in deep fat as you would donuts. Drain and sprinkle with icing sugar.

These can be frozen....make lots, they go fast!!!!!!!!!!!Well, here's a couple more, if you have any questions about the method, ask Betsy for my email address....that way I will answer it quicker as I check my email often. BY THE WAY, I HAVE MADE ALL THE RECIPES THAT I AM TYPING OUT FOR YOU. IF I DO ONE THAT I HAVEN'T MADE, I WILL LET YOU KNOW.

HOPE YOU ARE HAVING A WONDERFUL THANKSGIVING.

SALLY