- Batter
- 2 eggs
- 1 C flour
- 1½ C milk
- pinch salt
- grease for pan
- Filling
- 1-12 oz. dry cottage cheese
- 1 egg
- 1 T melted butter
- 1 t sugar
- salt to taste
- pinch pepper
Pour batter into small frying pan (8"), so that batter just covers bottom of pan. Cook over low heat until set and dry but not brown. Turn sheets of batter out on towel until filled. Pancakes should not be thicker than three sheets of paper.
Filling: Mash cheese well or put through sieve. Add other ingredients. Put T of filling on a pancake, roll, tuck in ends to make envelope, fry in butter or shortening (veg.). Blintzes filled or unfilled keep well in refrigerator until fried. Can be served with sour cream or sprinkled with sugar.
HOT SLAW—GERMAN CABBAGE
- 1 small head cabbage
- 4 T diced bacon cooked to light brown
- ½ C hot water
- 2-3 t sugar
- 2 T vinegar
- salt and pepper
Steam cabbage, bacon and hot water over low heat for twenty minutes. Add more water if necessary. When done add the sugar, vinegar, salt & pepper. Simmer for 5 minutes more with cover on.
SPINACH PANCAKES
- 2 C cooked spinach, well drained
- 1 egg, beaten
- ½ t salt
- ¼ t pepper
- ¼-½ C cracker meal, flour or bread crumbs
- shortening