MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Traditional Russian blintzes
Categories: Breads, Dairy
Yield: 20 blintzes

3 lg Eggs; room temp
3 c Milk
1 tb Grapeseed or olive oil or
- butter; melted
1 tb Sugar; more for sweet
- blintzes
pn Salt
2 c A-P flour; more, as needed
Butter

Bring eggs to room temperature.

Whisk together eggs and liquid until well combined. Add
oil, sugar and salt. Continue whisking, gradually adding
up to a cup of flour in small portions. Continue
whisking until mixture is perfectly even and the
consistency of yogurt or low-fat sour cream (should be
easily pourable, but not watery).

Place just a touch of butter at the bottom of a large
plate. Set aside.

Heat a pan to medium-high heat - the pan should sizzle
when you add in the oil!

Add a teaspoon of oil or butter, and pour in 1/4 cup of
the the batter into the pan, tilt the pan and swirl it
around to spread it thinly and evenly.

The blintz should start cooking immediately! When the
edges of the blintzes curl and bubbles appear, after
about 2 minutes per side, use a thin spatula to flip it.

Cook the blintz briefly on the other side, and remove
from pan onto the buttered plate.

Top the cooked blintz with a touch of butter. Repeat
with remaining blintzes, and transfer the blintzes onto
the plate. You can also fold cooked blintzes into
triangles.

Please note that the first blintz rarely turns out; use
this one to taste and correct the amount of sugar, flour
or salt in your batter. If mixture is too watery to cook
properly, add a bit more flour, 1 tablespoon at a time.

You can also whiz the blintz batter in a blender or
food processor to avoid any lumps.

By: Ksenia Prints

RECIPE FROM: https://immigrantstable.com

Uncle Dirty Dave's Archives

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Re: Re: Kotlety
By: Dave Drum to Ben Collver on Mon Jan 09 2023 06:50:00

I think the Russians call them "blini". They may also be "blintzes".

Here are two Russian pancake recipes from ruscuisine.com and a blintz
recipe in the next post. You can select which comes closewst to you
memory. Bv)=

Thanks for the recipes! From memory i think i was served blintzes. :-)
I read that these date to pre-Christian times and were inspired by
sun symbol totems.
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Ben Collver wrote to Dave Drum <=-

Re: Re: Kotlety
By: Dave Drum to Ben Collver on Mon Jan 09 2023 06:50:00

I think the Russians call them "blini". They may also be "blintzes".

Here are two Russian pancake recipes from ruscuisine.com and a blintz
recipe in the next post. You can select which comes closewst to you
memory. Bv)=

Thanks for the recipes! From memory i think i was served blintzes. :-)
I read that these date to pre-Christian times and were inspired by
sun symbol totems.

Here is a non-christian blintz that resembles a Jewish cheese enchilada.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Passover Cheese Blintzes
Categories: Breads, Cheese, Dairy
Yield: 12 Servings

3 lg Eggs; beaten
3/4 c Matzo cake meal
1 1/2 c Water
1/2 ts Salt

MMMMM--------------------------FILLING-------------------------------
1 lb Dry cottage cheese
1 tb Thick cream
1/2 ts Salt
1 lg Egg
1/2 ts Sugar

To the beaten eggs, add the salt, alternately a little
of the cake meal and water, mixing thoroughly. Pour
into a small hot greased frying pan only enough batter
to make a very thin pancake, tipping pan from side to
side. Toss out on a towel, fried side up. Make a
number of sheets this way. Place a heaping tablespoon
of cheese mixture on each sheet, fold sides of sheet
in over mixture to form an envelope, and fry again on
both sides until brown.

TO MAKE FILLING: Press cheese through a sieve, add
remaining ingredients and beat until smooth.

RECIPE FROM: http://recipesource.com

Uncle Dirty Dave's Archives

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Ben Collver wrote to Dave Drum <=-

I think the Russians call them "blini". They may also be "blintzes".

Here are two Russian pancake recipes from ruscuisine.com and a blintz
recipe in the next post. You can select which comes closewst to you
memory. Bv)=

Thanks for the recipes! From memory i think i was served blintzes. :-)
I read that these date to pre-Christian times and were inspired by
sun symbol totems.

Welcome. Made this last night as my brother & S-I-L's as they were both
feeling very "punk". Recipe claims 4 servings .... but there were no left-overs. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bow Tied Italian Sausage
Categories: Pasta, Pork, Vegetables, Sauces, Cheese
Yield: 6 servings

3 1/2 c Farfalle (bow-tie pasta)
1 lb Italian sausage links; in
- 1/2" slices
2 Bell peppers; cored, chopped
2 c Classico Tomato and Basil
- Pasta Sauce
1 c Shredded Mozzarella Cheese

Cook pasta as directed on package.

Meanwhile, cook sausage and peppers in large skillet
on medium-high heat 15 minutes, stirring peppers and
turning sausage occasionally. Stir in sauce; cover.
Simmer on medium heat 10 minutes or until heated
through, stirring occasionally.

Drain pasta. Add to skillet; mix lightly. Sprinkle
with cheese.

UDD NOTES: Used Onofrio's Basilico sauce since that
was what was in the cupboard. Original version called
for link sausage cut in 1/2" coins. I used bulk. And
there was no call for Parmesan ot salt and pepper. I
made all those available at table. This recipe bakes
well if you want to use sliced mozzarella. 10 or so
minutes @ 350ºF/175ºC to melt the cheese, et voila!

RECIPE FROM: https://nourish.schnucks.com

Uncle Dirty Dave's Kitchen

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