| CHEESE BLINTZES |
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Makes 122 eggs 1 teaspoon salt 1 to 1-1/4 cups water 1 cup all-purpose flour Filling 1-1/2 cups creamed cottage cheese (pot cheese) 1/2 teaspoon salt 1/2 teaspoon pepper Sugar if desired 1 egg 2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick, for frying Beat the eggs slightly. Add the salt, 3/4 cup water, the flour, and the rest of the water, if needed to make a thin, smooth batter. Cover a hot, well-Criscoed skillet with a thin layer of the batter, tipping skillet in all directions to obtain a thin layer. Fry until it is golden brown on one side and then turn out on a clean cloth. Continue until all batter is used. Mix filling ingredients together. Place a full tablespoon of the mixture in the center of each batter sheet on the brown side. Roll up, tucking in the ends. Fry in a well-Criscoed skillet immediately or place in refrigerator until needed. Serve with fruit sauce, fresh fruit, butter sauce, jelly, sour cream, or cinnamon. Other fillings: meat, mushrooms, jelly. |
