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Title: Tillie Gould's Blintz Casserole
Categories: Casserole
Yield: 6 Servings
| WRAPPERS | ||
| 6 | Eggs | |
| 2 | c | All purpose flour |
| 1 1/2 | c | Water |
| 1/2 | c | Vegetable oil +3 tbs;divided |
| Granulated sugar | ||
| CHEESE FILLING | ||
| 2 | lb | Ricotta or hoop cheese |
| 4 | Eggs | |
| 1/2 | ts | Granulated sugar |
| Ground cinnamon | ||
| CASSEROLE | ||
| 1/4 | c | Melted butter |
| 6 | Eggs | |
| 1 1/2 | c | Sour cream |
| 1/4 | c | Orange juice |
| 3 | tb | Granulated sugar |
| 1 | ts | Vanilla |
| GARNISH | ||
| Sour cream | ||
| Strawberries | ||
TO PREPARE WRAPPERS: Mix together eggs, flour, water, 3 tablespoons of the oil and sugar to taste. Refrigerate about 1 hour. Heat small nonstick pan. Put remaining 1/2 cup of oil in a small bowl. When the pan is hot, brush it with a small amount of the oil and add 1/4 cup of the blintz wrapper mixture. Rotate pan to spread evenly. When wrapper bubbles on 1 side, turn and then quickly slip on inverted plate. Continue until you have 12 wrappers or use up the batter. Preheat oven to 350 degrees F.
TO PREPARE CHEESE FILLING: Combine ricotta, eggs, sugar and cinnamon to taste. Drop 2 tablespoons cheese mixture onto middle of each blintz. Fold two ends over mixture, then fold one side up and rill it over until remaining side of wrapper covers mixture and blintz is resting on folds.
TO PREPARE CASSEROLE: Grease a 9-by-13-inch baking pan and place blintzes rolled side up. Dribble melted butter over blintzes. Beat eggs, then add sour cream, orange juice, sugar and vanilla. Whip well and pour over blintzes. Bake one hour. Serve with sour cream and strawberries.
Makes 6 servings
Per Serving: Calories: 1,004 (16% protein, 21% carbohydrate, 63% fat) Protein: 40 grams Fat: 71 grams Cholesterol: 661 mg Carbohydrate: 52 grams Sodium: 468 mg Exchanges: 2-1/2 starch, 5 meat, 11 fat
Source: Oregonian FoodDay; typos by Dorothy Flatman 1996
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