BAKED WHITEFISH (STUFFED)
Clean a whitefish (about 3 pounds,) dry well and remove backbone.
Make a dressing of 1 1/2 cups bread crumbs, blended with butter, the size of an egg. Add a finely cut small onion, a teaspoon of salt, 1/2 teaspoon pepper, 1/2 teaspoon summer savory and 2 eggs. Stir well together. Stuff fish with dressing and sew. Roll in flour. Put in a loaf pan with butter. Cover, place in a 350 degree oven and keep basting for at least 1/2 hours.
When fish is done, remove cover and brown. Rub inside and outside of fish with salt before stuffing.
3 or 4 cups flour, sifted 1/2 teaspoon baking powder 1/8 pound cream cheese 1/2 cup melted butter 1/2 teaspoon salt
1 pound cottage cheese 1/4 pound cream cheese
salt and pepper to taste
Mix cheese filling ingredients well. Mix dough ingredients, adding just enough milk to form a soft ball. Cut dough in 6 pieces. Roll out each piece very thin and smooth. Brush melted butter over surface.
Place about 3 tablespoon cheese mixture on each. Spread filling along one edge of each section of dough. Roll and press edges. Place in well-buttered pan, not too close to one another. Bake 30 minutes, or until brown, at 375 degrees. Slice and serve with thick sour cream.
1 large onion, peeled and finely grated 6 large potatoes, washed and peeled
and finely grated 3 eggs, slightly beaten 1/4 cup flour 1 teaspoon salt 1 teaspoon baking powder melted butter or oil for frying.
Combine above ingredients, except butter. Ladle the batter (about 1/4 cup) onto hot greased fry pan. When the pancakes are nicely browned on one side, flip them over and brown the other side. Serve hot with sour cream or applesauce.
Makes about 2 dozen medium pancakes.