*  Exported from  MasterCook  *
 
               KARTOPLIANA NACHYNKA (POTATO-CHEESE FILLING F
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Vegetables                       Russian
                 Holiday                          Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   * This may be substituted with a goat’s milk cheese
   such as feta 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 2-3 days but not frozen. NOTE:
   Leftovers may be used to make breakfast cakes or a a
   filling for potato skins, stuffed in green peppers, or
   into rolled cabbage leaves.
  
 
 
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