Blintzes

Categories: Cheese, Chicken
      Yield: 4 servings
 
  1 1/2 c  Flour                                 2/3 c  Milk
      1 ts Salt                                     Shortening
  1 1/4 c  Water                               1 lb Cottage cheese
      5    Eggs                          
 
  sour cream
 
  Combine flour and salt.  Add water and mix until fairly smooth.  Add 4 eggs
  and beat well.  Add milk and mix to a thin batter.  Heat a small amount of
  shortening in a 6 inch skillet.  Pour in 1/4 cup batter.  Cook slowly until
  pancake is lightly browned on bottom and set on top.  Turn out with browned
  side up.  Repeat making about 12 pancakes.

Mix cheese with remaining egg.  Put a spoonful of cheese in center of each
  pancake, fold in ends and roll up.  Brown in small amount of hot
  shortening.  Serves 4.  Serve with sour cream.
 
  Or:
 
  2 cups chopped, cooked chicken (left-overs) 2 cups chopped cooked meat
  (left-overs) 1 Bermuda or Spanish Onion 2 celery stalks salt and pepper 1/2
  pound mushrooms 2 eggs
 
  Saute onions, celery and mushrooms until glossy, about 10 minutes.  Add
  chopped chicken or meat, beaten eggs, salt and pepper to taste.  Fill
  blintzes leaves.  Bake or fry until brown.  These can be frozen for months
  until ready to serve.  Place frozen blintzes in preheated oven, dot with
  chicken fat or butter and bake for 30 minutes at 350 degrees or until
  brown.  Small ones can be made for cocktails by using a smaller frying pan
  when making blinza.  Double recipe and freeze half for a "Frozen Asset".
 
  To serve, place frozen blintzes on cookie sheet in a 375 degree oven for 15
  minutes.