I bought myself a new vacuum cleaner and had to take the old one down to
the garbage/recycle room in the basement. I happened to do it at the
right time, because someone had just gotten rid of several books,
including an autographed Peter Duchin book (I wish it had been one by
his father, Eddy Duchin), but I took it, as well as a couple of cook
books, one by Marian Burros "You've Got It Made", make ahead meals for
the family and cooperative dinner parties and "Leon Galatoire's
Cookbook", the author being the owner of Galatoire's Restaurant in New
Orleans. I have never heard of him or of the restaurant.

In the Burro's book there were several sheets of paper, some with party
menus and one with an interesting recipe that looks easy to make for
holiday entertaining:

Mini Cheese Blintzes

l lb cream cheese, softened

2 large egg yolks

1/2 cup sugar

dash of vanilla extract

1/2 lb melted butter

cinnamon sugar

2 lb loaf of packaged white bread, such as Bond or Wonder



Cream egg yolks, sugar and cream cheese. Add Vanilla extract.

Cut crusts from bread and roll each slice thin with a rolling pin.

Spread cheese mixture on the slices.

Roll up each slice, dip in melted butter, roll in cinnamon sugar, put on
baking sheet and freeze until needed.

When ready to serve, cut each rolled up bread slice into thirds and bake
frozen at 400 degrees until golden brown, about 10 minutes. May need to
be turned once, depending on the oven.

Serve with bowl of sour cream and more cinnamon sugar on the side.


I have not tried to make these, but they sound good and easy to make,
even if I don't think that they will taste anything like real blintzes.

Margaret

Why not use the filling with crepes? Crepes are so easy to make.
JM

p.s. meant to tell you - if Galatoire's is still there (and I sure hope it is)
it is the BEST restaurant in New Orleans (if there is a real best). We had
trout meuniere and it melted in our mouths. Whenever we go to N.O. that is our
favorite place. Another was the Gumbo House on St. Peter. But we have not
been to the Big Easy in ten years so not sure what might still be up and
running.

Margaret Suran writes:

In the Burro's book there were several sheets of paper, some with party
menus and one with an interesting recipe that looks easy to make for
holiday entertaining:

Mini STRONGGoyim/STRONG Cheese Blintzes

l lb cream cheese, softened

2 large egg yolks

1/2 cup sugar

dash of vanilla extract

1/2 lb melted butter

cinnamon sugar

2 lb loaf of packaged white bread, such as Bond or Wonder

Cream egg yolks, sugar and cream cheese. Add Vanilla extract.

Cut crusts from bread and roll each slice thin with a rolling pin.

Spread cheese mixture on the slices.

Roll up each slice, dip in melted butter, roll in cinnamon sugar, put on
baking sheet and freeze until needed.

When ready to serve, cut each rolled up bread slice into thirds and bake
frozen at 400 degrees until golden brown, about 10 minutes. May need to
be turned once, depending on the oven.

Serve with bowl of sour cream and more cinnamon sugar on the side.


I have not tried to make these, but they sound good and easy to make,
even if I don't think that they will taste anything like real blintzes.



---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

On 23 Dec 2003 15:44:11 GMT, (MurphAssoc) wrote:

Why not use the filling with crepes? Crepes are so easy to make.
JM

Real blintzes *are* made from crepes...basically an egg, flour & milk
batter.I think the idea here was to avoid the process of crepe making.

My mother was a wonderful blintz maker...she'd have three pans going
at once. I used to stand in the kitchen & watch in awe.

Boron

Boron Elgar wrote:


My mother was a wonderful blintz maker...she'd have three pans going
at once. I used to stand in the kitchen & watch in awe.

Boron



I did exactly that yesterday, making crepes for Christmas
dinner dessert. They are in the freezer and will be stuffed
and heated at the last minute with an apricot sauce. A batch
of ~20 crepes took less than 30 minutes from start to finish.

gloria p

On Tue, 23 Dec 2003 20:31:48 GMT, Puester
wrote:

Boron Elgar wrote:


My mother was a wonderful blintz maker...she'd have three pans going
at once. I used to stand in the kitchen & watch in awe.

Boron



I did exactly that yesterday, making crepes for Christmas
dinner dessert. They are in the freezer and will be stuffed
and heated at the last minute with an apricot sauce. A batch
of ~20 crepes took less than 30 minutes from start to finish.

gloria p

That is an impressive time. I bet they are wonderful, too.

Boron

On Tue, 23 Dec 2003 11:48:56 -0500, Boron Elgar
arranged random neurons, so they
looked like this:

On 23 Dec 2003 15:44:11 GMT, (MurphAssoc) wrote:

Why not use the filling with crepes? Crepes are so easy to make.
JM

Real blintzes *are* made from crepes...basically an egg, flour & milk
batter.I think the idea here was to avoid the process of crepe making.

My mother was a wonderful blintz maker...she'd have three pans going
at once. I used to stand in the kitchen & watch in awe.

Although the following is for chicken and broccoli crepes, I use the
crepes recipe for a number of things, including blintzes. Very easy
and "user friendly."

@@@@@ Now You're Cooking! Export Format

Chicken And Broccoli Crepes

meats and poultry

Crepes:
5 eggs
1 1/4 cups flour
1/4 teaspoon salt
1 teaspoon butter
2/3 cup whole milk
Chicken Filling:
2 cups cooked chicken; shredded
3 large broccoli; bunches
1 10 3/4 oz. cream of mushroom soup
4 tablespoons butter
1 onion; chopped and sauteed
1 small jar mushrooms
1 1/2 cups Monterey jack cheese; shredded
1/2 tablespoon parsley
1/4 teaspoon paprika
1/4 teaspoon salt

Preheat oven to 375°F.

Combine chicken, 1/2 can soup, 3/4 cup cheese, pinch of pepper,
onions, mushrooms, parsley, paprika and salt. Mix well. Cut broccoli
in generous flowerets and steam until al dente.

Melt butter in 7" skillet. Pour 2 tablespoons batter in pan and rotate
until top is dry.

Gently lift from pan and spread 2 tablespoons filling in center of
each crepe. Place 1 or 2 broccoli flowerets on filling and gently roll
up crepe, placing seam side down in 13x9x2" baking dish.

Combine remaining soup and cheese and spoon over crepes. Bake 15 - 20
mins.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

To reply, remove "gotcha"

On 23 Dec 2003 15:44:11 GMT, (MurphAssoc)
wrote:

Why not use the filling with crepes? Crepes are so easy to make.
JM
So are blini.



Practice safe eating - always use condiments

On Tue, 23 Dec 2003 19:08:30 -0800, Terry Pulliam Burd
wrote:

On Tue, 23 Dec 2003 11:48:56 -0500, Boron Elgar
arranged random neurons, so they
looked like this:

On 23 Dec 2003 15:44:11 GMT, (MurphAssoc) wrote:

Why not use the filling with crepes? Crepes are so easy to make.
JM

Real blintzes *are* made from crepes...basically an egg, flour & milk
batter.I think the idea here was to avoid the process of crepe making.

My mother was a wonderful blintz maker...she'd have three pans going
at once. I used to stand in the kitchen & watch in awe.

Although the following is for chicken and broccoli crepes, I use the
crepes recipe for a number of things, including blintzes. Very easy
and "user friendly."

@@@@@ Now You're Cooking! Export Format

Chicken And Broccoli Crepes

meats and poultry

Crepes:
5 eggs
1 1/4 cups flour
1/4 teaspoon salt
1 teaspoon butter
2/3 cup whole milk
Chicken Filling:
2 cups cooked chicken; shredded
3 large broccoli; bunches
1 10 3/4 oz. cream of mushroom soup
4 tablespoons butter
1 onion; chopped and sauteed
1 small jar mushrooms
1 1/2 cups Monterey jack cheese; shredded
1/2 tablespoon parsley
1/4 teaspoon paprika
1/4 teaspoon salt

Preheat oven to 375°F.

Combine chicken, 1/2 can soup, 3/4 cup cheese, pinch of pepper,
onions, mushrooms, parsley, paprika and salt. Mix well. Cut broccoli
in generous flowerets and steam until al dente.

Melt butter in 7" skillet. Pour 2 tablespoons batter in pan and rotate
until top is dry.

Gently lift from pan and spread 2 tablespoons filling in center of
each crepe. Place 1 or 2 broccoli flowerets on filling and gently roll
up crepe, placing seam side down in 13x9x2" baking dish.

Combine remaining soup and cheese and spoon over crepes. Bake 15 - 20
mins.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

What a great recipe! A real keeper. Now I am going to have to dig out
my mom's recipe & check to see if her batter is any different.

Boron

I've seen crepes packaged at the grocery.. not sure if it was in produce by
the refrigerated stuff or over by the dairy cases and pie crusts and such..
Not sure of the quality or taste

--
Laura


"sf" wrote in message
...
On 23 Dec 2003 15:44:11 GMT, (MurphAssoc)
wrote:

Why not use the filling with crepes? Crepes are so easy to make.
JM
So are blini.



Practice safe eating - always use condiments

Boron Elgar wrote:
On Tue, 23 Dec 2003 19:08:30 -0800,

Terry Pulliam Burd
wrote:

My mother was a wonderful blintz maker...she'd have three pans going
at once. I used to stand in the kitchen & watch in awe.

y

Crepes:
5 eggs
1 1/4 cups flour
1/4 teaspoon salt
1 teaspoon butter
2/3 cup whole milk
Chicken Filling:
2 cups cooked chicken; shredded
3 large broccoli; bunches
1 10 3/4 oz. cream of mushroom soup
4 tablespoons butter
1 onion; chopped and sauteed
1 small jar mushrooms
1 1/2 cups Monterey jack cheese; shredded
1/2 tablespoon parsley
1/4 teaspoon paprika
1/4 teaspoon salt

Preheat oven to 375°F.

Combine chicken, 1/2 can soup, 3/4 cup cheese, pinch of pepper,
onions, mushrooms, parsley, paprika and salt. Mix well. Cut broccoli
in generous flowerets and steam until al dente.

Melt butter in 7" skillet. Pour 2 tablespoons batter in pan and rotate
until top is dry.

Gently lift from pan and spread 2 tablespoons filling in center of
each crepe. Place 1 or 2 broccoli flowerets on filling and gently roll
up crepe, placing seam side down in 13x9x2" baking dish.

Combine remaining soup and cheese and spoon over crepes. Bake 15 - 20
mins.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


What a great recipe! A real keeper. Now I am going to have to dig out
my mom's recipe & check to see if her batter is any different.

Boron

I remember the first time I ever attempted to make crepes
(Palatschinken) when my husband and I moved into our first apartment in
1947, after having to live with my parents our first year of married
life. There were no apartments available in New York City in 1946,
unless you had "connections" or a lot of money.

I telephoned my mother and asked her for the recipe for the batter.

"Take the same amount of eggs and flour and twice as much milk" she
read from her Viennese cookbook "stir and fry a small amount of batter
at a time in a small egg pan, greased with a small amount of butter,
turning the dough when done on one side. Have another pan with melted,
hot butter ready for the second crepe and keep two pans going until the
batter is used up". Traditionally, the crepes were filled with either
apricot or raspberry jam, rolled up and sprinkled with confectioner's sugar.

I followed that recipe for more than forty years, until my husband died.

My friend, Marcel, is coming for dinner tonight. Perhaps I will
surprise him with Palatschinken for dessert. )

my mom always let her batter sit for a bit before making the crepes..maybe
an hour or so..she made cheese(cottage) and jelly for dinner during lent..
--

Laura


"Boron Elgar" wrote in message
...
On Tue, 23 Dec 2003 19:08:30 -0800, Terry Pulliam Burd
wrote:

On Tue, 23 Dec 2003 11:48:56 -0500, Boron Elgar
arranged random neurons, so they
looked like this:

On 23 Dec 2003 15:44:11 GMT, (MurphAssoc) wrote:

Why not use the filling with crepes? Crepes are so easy to make.
JM

Real blintzes *are* made from crepes...basically an egg, flour & milk
batter.I think the idea here was to avoid the process of crepe making.

My mother was a wonderful blintz maker...she'd have three pans going
at once. I used to stand in the kitchen & watch in awe.

Although the following is for chicken and broccoli crepes, I use the
crepes recipe for a number of things, including blintzes. Very easy
and "user friendly."

@@@@@ Now You're Cooking! Export Format

Chicken And Broccoli Crepes

meats and poultry

Crepes:
5 eggs
1 1/4 cups flour
1/4 teaspoon salt
1 teaspoon butter
2/3 cup whole milk
Chicken Filling:
2 cups cooked chicken; shredded
3 large broccoli; bunches
1 10 3/4 oz. cream of mushroom soup
4 tablespoons butter
1 onion; chopped and sauteed
1 small jar mushrooms
1 1/2 cups Monterey jack cheese; shredded
1/2 tablespoon parsley
1/4 teaspoon paprika
1/4 teaspoon salt

Preheat oven to 375°F.

Combine chicken, 1/2 can soup, 3/4 cup cheese, pinch of pepper,
onions, mushrooms, parsley, paprika and salt. Mix well. Cut broccoli
in generous flowerets and steam until al dente.

Melt butter in 7" skillet. Pour 2 tablespoons batter in pan and rotate
until top is dry.

Gently lift from pan and spread 2 tablespoons filling in center of
each crepe. Place 1 or 2 broccoli flowerets on filling and gently roll
up crepe, placing seam side down in 13x9x2" baking dish.

Combine remaining soup and cheese and spoon over crepes. Bake 15 - 20
mins.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

What a great recipe! A real keeper. Now I am going to have to dig out
my mom's recipe & check to see if her batter is any different.

Boron