Cheese Blintzes 2

Serves: 8 Servings

Ingredients:

---------------CREPES------------------

3/4 c All-purpose flour

1/2 ts Salt

2 lg Eggs

1 c Milk

2 tb Unsalted butter; melted

1 Stick unsalted butter at

Instructions:

---------------FILLING-----------------

-room temp.

1 lb Ricotta cheese (or dry

-cottage cheese)

1 lg Egg yolk

1 tb Unsalted butter; melted

1 tb Granulated sugar

1/2 ts Vanilla extract

Make the crepe batter:

*** Sift flour and salt together into a bowl.

*** In a large bowl, beat eggs with an electric mixer. Add milk and 2

tablespoons of melted butter, beating until well mixed. Add flour mixture

and continue to beat until smooth. Cover and refrigerate at least 30

minutes.

Prepare the filling:

*** Combine ricotta cheese, egg yolk, 1 tablespoon melted butter,

granulated sugar, and vanilla extract. Beat with an electric mixer until

smooth. Cover and refrigerate until ready to use.

*** Preheat oven to its lowest setting.

*** Remove crepe batter from the refrigerator. It should be the

consistency of heavy cream. If too thin, add up to 2 additional tablespoons

of flour to thicken.

*** Melt 1 teaspoon of the butter in a 7-inch skillet over medium heat,

swirling pan to coat the whole surface. Put 1+1/2 tablespoons of batter

into the pan, swirling quickly to spread batter evenly over bottom of pan.

Cook until air bubbles begin to form on top on top and the edges start to

curl away from the sides of the pan. Remove crepe with a spatula and flip

over, browned side up, onto a plate. Repeat until batter is used up,

melting 1 teaspoon of butter in the pan before adding each 1+1/2

tablespoons of fresh batter.

*** To make blintz, take a crepe, browned side up, and place 1 tablespoon

of filling in the center. Lift the far edge of the crepe up and over the

filling, then lift up the near edge, overlapping and crimping the edges

together to close. Fold sides up, again overlapping and crimping to

secure. Transfer to a plate, and repeat with remaining crepes.

*** Melt the remaining butter in a large frying pan over medium heat. Add

a few filled blintzes, seam side down, and saute until golden brown. Gently

turn blintzes over and cook until the other side is golden brown. Remove

blintzes from the pan and place on an oven-proof plate. Keep cooked

blintzes warm in a very low temp. oven as you saute the rest.

*** Dust with confectioners sugar, serve with fruit sauce or syrup. Makes

16-18 blintzes

Cheese Balls (Baked)

Serves: 18 Servings

Ingredients:

1 (4 oz) butter

3 c Plain flour

8 oz Cheddar cheese

8 oz Packaged dates

ds Salt

Pecan halves

Instructions:

Preheat oven to 375 deg F. Grate cheese. Melt butter; mix cheese and

butter. Add flour and salt, mix well. Pinch off a little bit of dough. Put

one date half and one pecan half in center of pinched dough and wrap dough

around them, forming a ball. Bake at 375 for 15 to 20 minutes.

Cheese and Spinach Crustless Quiche

Serves: 10 Servings

Ingredients:

4 Eggs

1/3 c Half-and-Half

1 1/2 c Shredded Swiss cheese (6-oz)

1 pk (10-oz) frozen chopped

-spinach cooked and drained

4 sl Bacon; crisp-cooked and

-crumbled

1 ts Lemon juice

1/2 ts Salt

Instructions:

*** Beat eggs with half-and-half until light and fluffy.

*** Blend in cheese, spinach, bacon, lemon juice and salt. Pour into

lightly greased 9-inch quiche dish. CONVENTIONAL OVEN:

*** Heat oven to 350 degrees. Cook 40-45 minutes or until knife inserted

near center comes out clean.

*** Cut into 10 wedges and serve. MICROWAVE:

*** Cook at MEDIUM power 13-15 minutes, or until knife inserted near center

comes out clean. Let stand 10 minutes.

*** Cut into 10 wedges and serve.