Monday, September 15, 2008

What's For Supper Ya'll? Blintzes!

It has always been a tradition in my family to make blintzes! When I was a kid, my mom and grandma taught me how to make them and at an early age I became the blintze expert.

While you can certainly eat these for breakfast, we make them for dinner and have salmon or tuna to go with them.

You can top them with preserves and sour cream - delicious!
Here's a recipe for you to try:


1 cup all-purpose flour3/4 cup milk1/2 cup water or soda water3 eggs3 tablespoons oil or melted butter1/2 teaspoon salt
1 pound cream cheese2 egg yolks3-4 tablespoons sugar1 tablespoon grated lemon peel1/2 teaspoon vanilla extract1/4 teaspoon cinnamon1/2 cup raisinsextra-virgin olive oil (or other vegetable oil) for frying
1) Mix batter ingredients until smooth and creamy.
2) Lightly coat a 6" or 8" frying pan (preferably non-stick) with oil. Heat.
3) Pour a small amount of batter (about 2 tablespoons) into pan. Swirl around until even. Heat.
4) When sides begin to curl away, turn over and lightly fry blintz on other side for a few seconds only. Put onto a plate.
5) Repeat until all batter is used up.
6) Mix filling ingredients together. Put 2-3 teaspoons in each blintz (depending upon size), turn in sides and roll up like an envelope.
7) Before serving: Fry prepared blintzes very carefully in butter or spread melted butter on top and heat in oven.

SUGGESTIONS: Serve either with sour cream and powdered sugar, maple syrup, or chocolate syrup.
Submitted by: N. Eileen DesAutels

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Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner

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