Verinikas(Cheese Pockets)

• 2 c. flour
• 1 tsp. salt
• 2 Tbsp. Crisco
• 3/4 c. milk
• 1 egg
• 1/2 large carton hoop cheese or dry cottage cheese
• 1/2 pt. regular cottage cheese
• Lawry's seasoned salt to taste
• 1/4 tsp. celery salt
• dash of Accent

1. Mix together the first 5 ingredients and roll out as pie dough until very thin, about 1/8-inch.
2. Cut with a round 4-inch diameter cookie cutter (should make about 21).
3. Mix together remaining ingredients.
4. Add any favorite seasonings to taste. Place a heaping teaspoonful of filling in center of cutout dough and fold over.
5. Seal carefully (spread a little water with finger around edge to aid in a good seal), forming a half circle.
6. After all pockets are made, drop a few at a time into a large kettle of rapidly boiling water for exactly 2 minutes.
7. Remove with slotted spoon, draining as much moisture away as possible.
8. Place on waxed paper or Pam-sprayed jelly roll pan.
9. When all have been boiled and drained well (at this point they can be frozen and used later), fry carefully in Nucoa on both sides until browned and crisp.
10. Serve with Sour Cream Gravy and a green salad.

flour, salt, crisco, milk, egg, hoop cheese, regular cottage cheese, salt, celery salt, accent

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1031545 (may not work)