RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Side: Souffle', Sue's Scrumptious - dairy
6 matzot 3 containers cottage cheese - 1-1/2 lb. 2 eggs, beaten pinch of salt and pepper Topping ------- 2 eggs 1-1/2 cups milk scant 1/2 cup sour cream Dip matzot in warm water to moisten. Combine cottage cheese, 2 eggs, salt and pepper. In greased pan, form layers of matza and cottage cheese/egg mixture. For top layer, combine eggs, milk and sour cream. Mix well. Bake at 350 F for about 30 minutes till light and puffy. Sue Freedman, Jerusalem from "Taste of Passover," published by the Jerusalem Post.
