-RoseRay dsjn00a-
-POPPY SEED FILLING-
1 1/2 c Poppyseed
1 c Sugar
2 c Water; OR milk
2 tb Butter; OR margarine
1 tb Flour
-CHEESE FOR KOLACHES-
1 ct Cottage cheese
1/2 c Flour
1/2 c Sugar
1/2 c Butter; OR margarine
1 Egg
1 ts Vanilla
1 c Coconut and raisins;
- optional
-APRICOT FILLING-
1 pk Dried apricots; 8-oz package
1 cn Peach slices; drained
Sugar; to taste
Butter; OR margarine, small
- amount
Tapioca; optional
-PRUNE FILLING-
2 c Prunes; pitted, cooked
1/4 c Sugar
1 ts Cinnamon
3 tb Butter; melted
Poppy Seed Filling. Take 1 1/2 cups poppyseed and
grind. Add 1 cup sugar and about 2 cups water or milk
and cook until it begins to thicken. Add 2 tablespoon
butter or margarine. Then add 1 tablespoon of flour
dissolved in water and cook, stirring constantly until
poppyseed is done. Cool.
Cheese Filling. Take carton of cottage cheese and
add it to the following streusel mixture: 1/2 cup
flour, 1/2 cup sugar and 1/2 cup butter or margarine
and mix until crumbly. Add 1 egg and 1 ts vanilla. Add
1 cup coconut and raisins, optional. Some streusel
can be made and added on top of each kolache.
Apricot Filling. Cook 8-oz package of dried
apricots in a small amount of water slowly, being
careful not to scorch it. When the apricots are soft,
add 1 can drained peach slices and mash together. Add
sugar to taste and a small amount of butter or
margarine. Tapioca may be added as a thickener. This
should be made a day or so ahead of time and allowed
to set before using.
Prune Filling. Mash about 2 cups cooked pitted
prunes. Add sugar, cinnamon and melted butter; mix
well.
From. A Key To Good Cooking, The Hillje Altar
Society, Hillje, TX.
