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Unbaked cheese paska

Yield: 4 Servings

Ingredients:

• 2 lb Cottage cheese dry curd
• 3/4 c Butter sweet
• 1 1/2 c Sugar confectioners
• 4 Egg yolk
• 1 Egg; hardboiled & sieved
• 3/4 c Whipping cream
• 1/2 ts Salt
• 1 ts Vanilla
• 1/2 c Raisins; finely chopped

Instructions:

Mold - one 6" clay or plastic flower pot with a hole in the bottom. Line th pot with a dampened cheesecloth of double thickness. Press cheese through sieve or mix it in a blender until smooth. Cream butt and sugar until light. Beat in egg yolks one at a time. Press yolk-cream mixture through sieve. Combine with cheese. Pour mixture into prepared mold. Cover with cheesecloth and place a saucer top with a weight on it so the juice can drain out. Chill in refrigerator at least 24 hours. Unmold on plate and garnish with fresh strawberries pineapple or grapes before serving. Replace mold on top to store in fridge. --- per Jerry Tretiak Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On WED 26 APR 1995 153023 GMT

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