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
2/2 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
3/2 cup milk 2 Tbsp. butter, melted 4 eggs
--Filling:--
4/2 lb. Farmers cheese
5/2 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
6/4 tsp. salt 3 large cloves crushed garlic
7/2 tsp. crushed basil
8/2 tsp. oregano Juice from 1/2 large lemon
9/2 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
10/2 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
11/2 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
12/4 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
13/4 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
14/2 tsp. ground caraway seed
15/2 tsp. basil 2 Tbsp. dry white wine
16/2 tsp. dill weed
17/3 cup pot, farmers or cottage cheese 2 eggs
18/4 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
19/2 cup sugar
20/8 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
20 (1oz.) 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)
21/2 lb. bacon, fried, drained, broken into pieces 1 small onion, diced
--Dressing:--
22/2 cup mayonnaise
23/4 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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