Boursin
Blintzes
Greek Pizza
Spinach Gnocchi
Cossack Pie
Kougel
Cottage Beef Bake
Raw Broccoli Salad



Boursin

2 cloves garlic, minced
8 oz. cream cheese, soft
4 oz. Farmers cheese, soft
1/2 cup minced chives
1/2 cup minced parsley
Salt to taste

Mix all together. Shape into ball. Roll in cracked pepper. Serve with
crackers.

Blintzes

--Batter:--

1 cup flour, sifted
1/2 cup milk
2 Tbsp. butter, melted
4 eggs

--Filling:--

1/2 lb. Farmers cheese
1/2 lb. cream cheese
1 lb. small curd cottage cheese
1 egg, beaten
Sugar and cinnamon to taste

Beat eggs, add flour alternating with liquid and butter slowly to avoid
lumps. Heat a 6 inch frying pan. Butter lightly for first pancake only.
Pan will not need regreasing. Pour in enough batter to coat bottom of pan.
Fry over medium heat until dry and pancake loosens from pan. Invert on
clean towel. Continue with remaining batter. Combine all filling
ingredients, adding sugar and cinnamon to taste. Put 2 to 3 tablespoons of
filling in center of each pancake. Fold sides into center and roll up
filled pancake. Fry blintzes in butter or margarine over medium heat until
golden brown.



Greek Pizza

2 Tbsp. olive oil
1 cup chopped onion
1/4 tsp. salt
3 large cloves crushed garlic
1/2 tsp. crushed basil
1/2 tsp. oregano
Juice from 1/2 large lemon
1/2 lb. phyllo pastry leaves

Combine 1/2 cup melted butter and 1/4 cup olive oil. 10 oz. frozen
spinach,
chopped

1 lb. grated Mozzarella cheese
1 1/2 cup crumbled farmers or feta cheese
2 med. tomatoes, sliced thin
1/2 cup fine bread crumbs

In large skillet cook onions and garlic with salt and 2 tablespoons olive
oil, until onions are clear and soft. Add herbs, lemon juice and spinach,
cook over high heat stirring until spinach is limp and liquid is
evaporated.
On large buttered baking tray, begin layering sheet of phyllo dough,
brushing each surface with generous amount of butter/oil mixture. Continue
layering until all are used. Brush top surface with remaining butter/oil
mixture. Use a slotted spoon to transfer spinach mixture from skillet to
pastry stack, leaving behind excess liquid. Spread mixture evenly, leaving
1/2 inch pastry border. Sprinkle in crumbled feta or farmers cheese and
half of Mozzarella. Dredge tomatoes in bread crumbs, arrange on top of
pizza and toss remaining Mozzarella over tomatoes. Bake uncovered for 25
to
30 minutes at 400 degrees. Serves 4 to 6.


Spinach Gnocchi

2 cup cooked & squeezed spinach (4 bags fresh or 4 pkg. chopped spinach)
1 cup Ricotta or Farmers cheese
3/4 cup freshly grated Parmesan cheese
1 egg
3 Tbsp. potato starch
Nutmeg to taste
Salt to taste
3 qt. water
2 Tbsp. butter

Combine the spinach, cheeses, egg, starch, nutmeg and salt. Bring water to
a rolling boil in a large pot. Add salt. Wetting your hands first, form
spinach mixture into dumplings the size of walnuts and drop them one by
one
into the boiling water. They will drop to the bottom. When they rise to
the surface remove and drain. Just before serving, preheat oven to 350
degrees. Place the gnocchi in a buttered flat casserole. Sprinkle with
Parmesan cheese. Heat for a few minutes in the oven. Makes 24 large
gnocchi.


Cossack Pie

1 unbaked 9 inch pie crust
1/4 lb. fresh mushrooms
1 cup chopped onions
1 cup shredded green cabbage
1 cup thinly sliced broccoli
1 cup thinly sliced carrot
1 finely chopped scallion
Salt and pepper
3 Tbsp. butter
Paprika
2 Tbsp. flour
1/2 tsp. ground caraway seed
1/2 tsp. basil
2 Tbsp. dry white wine
1/2 tsp. dill weed
1/3 cup pot, farmers or cottage cheese
2 eggs
3/4 cup mixed sour cream and yogurt

Remove stems from mushrooms. Slice caps and set aside; chop stems finely
(include stems not caps in #2). In butter - saute all the vegetables
except
the scallion until just tender. Salt them lightly as they saute. Add
spices. Remove from heat and toss with flour and wine. Puree the eggs and
cheese together in a blender. Add salt and pepper. Add egg-cheese puree to
sauteed vegetables, along with the chopped, raw scallion. Mix well. Spread
into crust. Saute the sliced mushroom caps in a little butter - about 5
minutes. Spread sour cream-yogurt mixture on top of the vegetables
filling.
Arrange the mushroom caps on top. Gently dust with paprika. Bake at 350
degrees for 40 minutes. Let stand 10 minutes before serving.



Kougel

2 cup very fine noodles
4 oz. Breakstone Farmers Cheese (a flat cheese)
1 cup sour cream
1 cup milk
4 eggs
1/2 cup sugar
1/8 stick butter
Couple drops vanilla
Pinch salt

Cook noodles according to directions. Mix cheese (grated), eggs and other
ingredients together, except the butter. Melt butter and put in a 2 quart
casserole dish. Add the drained noodles. Pour other ingredients over
noodles. Bake 1 hour at 350 degrees.



Cottage Beef Bake

1 (7 oz.) pkg. macaroni
2 cup cottage cheese
1 lb. ground beef
Spaghetti sauce (bottled or homemade)
Grated cheese (Cheddar or farmers)

Cook macaroni until done. Brown ground beef and add sauce. Mix macaroni
and cottage cheese together. Place 1/3 of sauce on bottom of large
casserole dish, then 1/2 of macaroni mixture, more spaghetti sauce.
Sprinkle with grated cheese. Layer macaroni, then remainder of sauce. Bake
325 degrees about 45 minutes. Last 10-15 minute sprinkle with more cheese.



Raw Broccoli Salad

1 bunch broccoli, chopped bite-size
1 cup mild white cheese, cubed (can use brick, butter or Farmers cheese)
1/2 lb. bacon, fried, drained, broken into pieces
1 small onion, diced

--Dressing:--

1/2 cup mayonnaise
1/4 cup sugar
2 Tbsp. vinegar
Salt & pepper to taste

Toss together salad ingredients. Combine dressing ingredients. Add to
salad and toss again. Chill and serve.

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