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Cheese Buttons
Kas Knephla



3 cups flour
1/2 tsp. baking powder
2 tsp. salt
2 egg whites
2/3 cup cold milk


1 pint cottage cheese, drained
2 egg yolks
1/2 tsp. salt
1/4 tsp. pepper
1 Tbls. onion, grated

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Here is a site about a restaurant and also has the history of cheese buttons.


Chicken legs or any favorite pieces, cut up


1 onion
3 Tbls. flour
1 quart milk
1 pint half and half cream

Mix the flour, baking powder, salt, egg whites, and milk into a firm dough. Add more flour, only if necessary. Divide dough into three parts. Roll out into a 16 inch square. Cut into 16 squares.

Mix all the filling ingredients together. Put about a heaping teaspoon of filling in the center of each square. Fold over and press the edges together to seal. Seal well or the filling will leak out. Boil a few a time in about 3 quarts of salted water. Drain and fry in a lightly greased pan for a few minutes until lightly browned.

Put your chicken pieces in a roaster and bake in the oven until cooked and browned. Add the cheese buttons.

Make the following gravy-

Cut up one onion. You may add the chicken hearts or livers to the gravy if you desire. Fry this in butter until done. Add 3 Tbls. flour, a quart of milk, and a pint of half and half cream.

Serve the gravy over the chicken and the cheese buttons. Return to oven to reheat if needed.


From Olga


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Last updated March 4, 2008