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Cheese Filling for Pierogis

2 lb Dry cottage cheese; or 2 lb Dry ricotta cheese; about 4 cups each
1 Egg; beaten plus 2 Yolks; beaten
1/2 ts Salt
1 pn White pepper; ground

Using a grinder or food processor, fitted with a metal blade, process cheese. Do not puree or process too fine. In a large bowl, combine cheese, egg and egg yolks, salt and white pepper. Stir to combine. Makes about 4 cups, or enough to fill 40 to 45 pierogies. Polish farmers make thier own cottage cheese from curdled milk

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