Saturday, April 18, 2009

HRUTKA (Egg Cheese Ball)


HRUTKA (Egg Cheese Ball)

Book: Steve' diabetic recipe book
Chapter: ETHNIC RUSSIAN

This food is traditionally served as a side for the Easter meal.

"Leftovers" ham sandwiches get a slice of Hrutka and a slather of "Hrin"

Great any time of year.

Eaten as a side to a meal or as a condiment in a sandwich.

Cholesterol is high but carbs are not.

Serves: 15


1 dozen eggs
1 quart milk
1 teaspoon salt

In a bowl beat a dozen shelled, large or jumbo eggs.

Place the eggs, salt and milk in a heavy pot.Stir constantly over medium heat until the mixture looks like "curds and whey"

Prepare a colander with a few layers of cheese cloth or very clean old "T" shirt material.In the prepared colander, pour in the curds and let the whey flow through.

Tie off the cloth so the cheese ball can be hung and allowed to drain for a few hours.

Minnesota at Easter time usually gives cool temperatures so I have a nail in the garage rafters dedicated for this purpose.

In warm temperatures, some method of draining in a refrigerator is necessary.

To serve, slice the ball in half or in thirds and then at 90° to make fairly unform slices.

NUTRITION FACTS
Amount Per Serving Daily Value*
Calories 77 Calories from Fat 32%
Total Fat 4g 6%
Saturated Fat 1g 6%
Cholesterol 173mg 58%
Sodium 243mg 10%
Total Carbohydrate 4g 1%
DietaryFiber 0g 0%
Sugars 3g
Protein 7g
Vitamin A 7%
Vitamin C 1%
Calcium 10%
Iron 3%

*Percent Daily Values are based on a 2,000 calorie diet.

1 comment:

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