JEWISH RECIPES
SOUR CREAM BLINTZES
Blintzes:
1egg
3/4 cup dairy sour cream
3/4 cup milk
1/8 teaspoon salt
1 teaspoon sugar
1 cup flour
1 tablespoon butter, melted
Filling:
1 carton (8 ounces) cottage cheese
1 package (8 ounces) cream cheese, cut in quarters
1egg
2 tablespoons butter, melted 2 tablespoons sugar
1 teaspoon vanilla extract 1/4 cup golden raisins (optional) Apricot Sauce:
1 pound dried apricots
3/4 cup sugar
Orange liqueur (optional)
1.  For blintzes, using steel blade, add egg, sour cream, milk, salt, and sugar to bowl. Process until light and fluffy. Add flour and butter and process until smooth.
2. Drop 2 tablespoons butter into a hot buttered 8 inch omelet or crepe pan. Tilt pan to spread batter evenly into a 5 inch circle. Cook until light golden brown. Turn and cook other side briefly but do not brown. Repeat process until all batter is used. Remember to butter pan before each blintz is cooked and pour off excess butter.
3.  Stack blintzes, browned side up, on a plate and cover with a dome type cover to prevent them from drying out
4. For filling, using steel blade, place all ingredient, except raisin, if desired, and process, with quick on/off motions, until blended.
5. Place a heaping tablespoon of cheese filling on each pancake, Tuck in opposite sides and roll up.
6. Arrange rolled pancakes hi a buttered dish.
7. Set in a 350 degree F oven 10 to IS minutes, or until heated through.
8. For Apricot Sauce, cover apricots with water and cook until soft. Drain, reserving juice.
9.  Using steel blade, process until purccd, adding additional strained juice to reach desired consistency. Add sugar and process until sugar is blended into sauce. Return to saucepan and heat thoroughly. Sauce can be flavored with orange liqueur, if desired.
10. Serve with blintzes and sour cream.
CHOPPED CHICKEN LIVERS
1  pound chicken livers
3 medium onions, peeled and quartered 3 tablespoons chicken fat 3 hard-cooked eggs 1/2 teaspoon salt 1/8 teaspoon pepper
1. Wash and trim livers
2.  Using steel blade, process onions, with quick on/off motions, until chopped.
3. Saute onion in chicken fat until golden. Add livers and continue to cook until no longer pink inside (10 to 15 minutes).
4. Using plastic blade, add livers and onion, 2 of the hard-cooked eggs, salt, and pepper to bowl and process to desired consistency. (For a smooth pate-like consis­tency, use steel blade.) You may need to add additional chicken fat
5.  Chill in refrigerator for at least 2 hours. Serve garnished with finely chopped hard-cooked egg yolk and fresh parsley.
MUSHROOM KUGEL
5 matzoh
1/4 cup fresh parsley, cleaned and trimmed (2 tablespoons chopped)
2 medium onions, peeled and quartered 1/4 pound fresh mushrooms, cleaned
and trimmed 2 tablespoons butter
1 cup cottage cheese 1/2 teaspoon salt 1/4 teaspoon pepper
1. Soak matzoh in cold water for 2 minutes. Squeeze out as much water as possible and set aside.
2. Using steel blade, separately process parsley and onions until chopped. Set aside.
3. Using slicing disc, slice mushrooms.
4. In a skillet, saute chopped onion and sliced mush­rooms in butter until onion is soft.
5.  Using plastic blade, beat egg lightly. Add squeezed-out matzoh, mushroom-onion mixture, and remaining ingredients. Process, using quick on/off mo­tions, until blended.
6. Pour into a buttered 2 quart casserole.
7. Bake at 375 degrees F 40 to 45 minutes. 6 servings.
Pagel