Recipe - Egg Roll Blintzes

16 Passover Blintzes;
Previously Prepared
2 Onions; Quartered
2 Stalks Celery; Cut Into
Chunks
1 pt Mushroom
Oil; For Frying
One half md Cabbage; Cut Into Wedges
1 cup Chicken; Cooked
2 Cloves Garlic; Crushed
One fourth teaspoon Ginger
Salt And Pepper; To Taste

Prepare blintz leaves as directed and set aside while you prepare the
filling. STEEL KNIFE: Process onions with 3 or 4 quick on/off turns, until
coarsely chopped. Empty bowl. Repeat with celery, then with mushrooms,
emptying bowl each time. Brown quickly in hot oil in a large skillet over
high heat. GRATER: Cut cabbage into wedges to fit processor bowl. Grate
cabbage, using firm pressure. Add to skillet and cook a few minutes longer,
stirring. SLICER: Slice chicken, using firm pressure. Add to skillet along
with garlic, ginger, salt, and pepper. Mixture should be fairly dry.
Otherwise, sprinkle with 1 Tbsp. potato starch to absorb excess moisture.
Cool before filling blintz leaves. Place about 3 Tbsp. filling on each
blintz leaf and roll up, turning in ends. (May be prepared in advance up to
this point and refrigerated or frozen until needed.) EITHER brown in hot
oil until golden on both sides, OR bake at 400F in an oblong pan which has
been preheated for about 5 minutes with oil to a depth of 1/8th inch. If
baking, turn after 10 minutes and brown on second side.

Provides a nice change at Pesach Carole Walberg

Recipe by: The Pleasures of Your Food Processor by N. Gilletz

Posted to BakeryShoppe Digest by "Bob & Carole Walberg"
walbergr@mb.sympatico.ca on Feb 7, 1998