Blintzes

Title: 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.