Kartopliana Nachynka (Potato-Cheese Filling for Varenyky)

Title:
Kartopliana Nachynka (Potato-Cheese Filling for Varenyky)

Yield:
10 Servings

Categories:
Vegetables,
Russian,
Christmas




Ingredients:





     6 md Potatoes; 5 Large May Be


          -Used


     2 lg Onions; 3 May Be Used If You


          -Love Onions


   1/2 c  Oil; OR


   1/4 lb Butter; 1 Stick


     1 c  Cheddar Cheese; Shredded OR


     1 c  Dry Bryndzia (Sheep's Milk


          -Cheese)


     2 ts Salt


     2 ts Ground Black Pepper






 Peel and quarter the potatoes, cover with water, and cook until soft.


 Meanwhile, cook the chopped onions in melted butter until golden.  Drain


 and rice the potatoes.  Shred the cheddar cheese or crumble the bryndzia.


 Add the onions, cheese, salt and pepper to the potatoes, blending well.


 Allow to cool, stirring occasionally.  This filling may be refrigerated


 for several days but NOT frozen.


 


 NOTE:


 


 Leftovers may be used to make breakfast cakes or a a filling for potato


 boats or stuffed in green peppers.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eve.txt