"Melba's Jammin'" > wrote in message
...

> Blintze Souffle
> 12 frozen cheese blintzes

If blintzes are not available, try this fabulously easy and delicious
recipe.

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Easy Cheese Blintz Casserole

THE JEWISH HOLIDAY COOKBOOK by Gloria Greene

Batter:
4 large eggs
1 1/4 cups milk
2 tablespoons sour cream
1/4 cup butter, melted
3/4 teaspoon vanilla extract
1 1/3 cups all-purpose white flour, preferably unbleached
1-2 tablespoons sugar
1 1/4 teaspoons baking powder

Filling:
2 (7 1/2 - 8 oz) packages farmer cheese
1 (15-16 oz) container part-skim or regular ricotta cheese
2 large eggs
2-3 tablespoons sugar
1 1/2 - 2 tablespoons lemon juice

Accompaniments:
sour cream
plain or vanilla yogurt
applesauce
fresh berries

Preheat the oven to 350 degrees.

Butter a 13 X 9" baking dish.

In a blender or food processor (fitted with a steel blade) combine
all batter ingredients. Process until very smooth, scraping
down the sides of the container once or twice. Measure out
1 1/2 cups of the batter, and pour it into the baking dish. Cook
for about 10 minutes, until set.

While the batter is cooking, combine all the filling ingredients
in a large bowl and blend well. When the baking dish is
removed from the oven, spread the filling over the set batter
layer, smoothing the top.

Give the remaining batter a quick stir to re-suspend the
ingredients. Very slowly pour the batter over the filling,
making certain that all the filling is covered. Carefully
carry the baking dish to the oven so the layers remain
distinct.

Bake 35-40 minutes until the top is puffed and set. Remove casserole
from oven and let it rest for 1--15 minutes before
cutting it into squares to serve.

Serve with desired accompaniments.