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CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Jewish		1	servings

INGREDIENTS

6		Eggs
1 1/2	c	Sour cream*
1/2	c	Orange juice
1/3	c	Sugar
1/2	c	Margarine; (at room temp or melted)
1	c	Flour
2	ts	Baking powder
1	pk	(8 oz) cream cheese (softened) *
1		Egg*
1	pt	Cottage cheese*
1	tb	Sugar
1	ts	Vanilla

INSTRUCTIONS

PART A
PART B
I have a blintz souffle recipe that doesn't use store-bought
blintzes. It's cheap, simple, and only uses two bowls in the prep
stage. Here goes:
Beat part "A" together in blender or with electric mixer. Pour 1/2
into a 9x13" buttered pan.
Mix together part "B". Pour mixture over batter by the spoonful.
Cover with remaining batter from above.
Bake 45-55 minutes @ 350 degrees. Serves 12
*Note: Non-fat/low-fat versions of these ingredients work, as do egg
substitutes.
For Passover, here are adjustments:
1 C. flour = 5/8 C. matza cake meal
1 t. baking powder = 1/4 t. baking soda + 1/2 t. cream of tartar
I can't tell you how many times I've made this recipe, and it ALWAYS
is a huge success. You can add a little cinnamon to the batter, and
that only enhances it.
Posted to JEWISH-FOOD digest by Mvanraalte@aol.com on Dec 14, 1998,
converted by MM_Buster v2.0l.

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