---------- Recipe via Meal-Master (tm) v8.02
 
      Title: UNBAKED CHEESE PASZKA
 Categories: Desserts, Russian
      Yield: 4 servings
 
      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
 
  Mold - one 6" clay or plastic flower pot with a hole
  in the bottom. Line the 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.
 
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