1887 Olde Town Kitchen in Hillsboro

3 ½ cups flour
3 tbsp. Shortening
1 ½ tsp. salt
4 egg whites, slightly beaten
2/3 cup milk
14 ounces dry cottage cheese
4 egg yolks
½ tsp. salt

Cut shortening into sifted flour and salt. Combine milk and egg whites, then add to flour mixture and blend with pastry blender to make a stiff dough. Cover and let rest for 30 minutes (this makes the dough easy to work with)
To make the filling. Combine remaining ingredients and mix well. Roll out half of the dough at a time to ¼ to 1/8- inch in diameter. Place a tablespoon of the cottage cheese mixture in the center. Fold over dough and seal edge. Drop in hot fryer until golden brown on each side; drain on paper towel. (May be broiled rather than fried if preferred.)
Serve verenika with sausage or ham gravy. Brown meat with chopped onion and make as you would cream gravy. Half and half can be substituted for milk for a rich taste.
Serves 20