---------- Recipe via Meal-Master (tm) v8.02 Title: Kolache Fillings Categories: Breads Yield: 1 servings -RoseRay dsjn00a- -POPPY SEED FILLING- 1 1/2 c Poppyseed 1 c Sugar 2 c Water; OR milk 2 tb Butter; OR margarine 1 tb Flour -CHEESE FOR KOLACHES- 1 ct Cottage cheese 1/2 c Flour 1/2 c Sugar 1/2 c Butter; OR margarine 1 Egg 1 ts Vanilla 1 c Coconut and raisins; - optional -APRICOT FILLING- 1 pk Dried apricots; 8-oz package 1 cn Peach slices; drained Sugar; to taste Butter; OR margarine, small - amount Tapioca; optional -PRUNE FILLING- 2 c Prunes; pitted, cooked 1/4 c Sugar 1 ts Cinnamon 3 tb Butter; melted Poppy Seed Filling. Take 1 1/2 cups poppyseed and grind. Add 1 cup sugar and about 2 cups water or milk and cook until it begins to thicken. Add 2 tablespoon butter or margarine. Then add 1 tablespoon of flour dissolved in water and cook, stirring constantly until poppyseed is done. Cool. Cheese Filling. Take carton of cottage cheese and add it to the following streusel mixture: 1/2 cup flour, 1/2 cup sugar and 1/2 cup butter or margarine and mix until crumbly. Add 1 egg and 1 ts vanilla. Add 1 cup coconut and raisins, optional. Some streusel can be made and added on top of each kolache. Apricot Filling. Cook 8-oz package of dried apricots in a small amount of water slowly, being careful not to scorch it. When the apricots are soft, add 1 can drained peach slices and mash together. Add sugar to taste and a small amount of butter or margarine. Tapioca may be added as a thickener. This should be made a day or so ahead of time and allowed to set before using. Prune Filling. Mash about 2 cups cooked pitted prunes. Add sugar, cinnamon and melted butter; mix well. From. A Key To Good Cooking, The Hillje Altar Society, Hillje, TX. -----