Recipe - Roumanian Bread Blintzes

1 Fresh loaf of bread (or
more)
1 pound Cottage cheese
2 Eggs
Salt to taste
2 tablespoon Sugar
Raisins (optional)

source: National Council of Jewish Women, cook book

METHOD:

Remove outer crusts from the bread, slice loaf as for sandwiches. Roll out
each slice as thin as possible without breaking. Place generous spoonful of
cheese filling on the bread. Roll as for jelly roll, but keep cheese
centered. Dip in beaten egg and fry in butter. Serve with sour cream. May
be served at once or may be reheated in oven just before serving, in which
case, do not cover.

submitted by: Mrs. A. Steinberg, Los Angeles

Posted to JEWISHFOOD digest V97 #006

From: alotzkar@direct.ca (Al)

Date: Mon, 6 Jan 1997 11:45:30 0800