Since blintzes are such a classic Jewish dish, homemakers and caterers here in America, have produced their own creative versions of blintze soufflés for parties and Bar/Bat Mitzvahs. Since these soufflés are dairy dishes, they can be served at any of the meatless holiday meals.

Blintz Souffle
(Easy and Quick)

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2 packages frozen Golden Cheese Blintzes
¼ cup butter unsalted (melted)
4 eggs
1 ½ cups sour cream
¼ cup sugar
1 Tbsp. vanilla
1 tsp. salt

Spread melted butter in 9x13 casserole dish. Place blintzes in dish in single layer. Blend the rest of the ingredients in blender until creamy.  Pour over the blintzes. Bake at 375 degrees for 15 minutes; reduce heat to 360 degrees for 35-45 minutes until brown.

This dish is great to serve to company for breakfast, brunch or for any occasion. It is quick, easy and healthy.  Serve with strawberries, blueberries or raspberries on top.

 

 

 

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Chopped liver, a European delicacy, made with chicken livers, fried onions, and hardboiled eggs, is spread on challah at Shabbat meals. At other times, it is spread on pumpernickel bread, or at a Jewish deli, on two slices of delicious rye bread. 
CHOPPED LIVER
            (Gehakte Leber)

1 pound chicken livers
2 hard-boiled eggs
1 onion
2 Tbsp. schmaltz or oil
Salt and pepper to taste

Place liver under broiler and broil until well done (about 10 minutes),
turning once. Remove from broiler and cool.  Remove skin and veins.
Put liver, eggs and onion through a good grinder using the fine blade
and season with salt and pepper. spreadd schmaltz, working it through
the liver with a fork. The liver should be moist enough to hold together;
if necessary, add more schmaltz. Serves 8.

MODERN VERSION:
Instead of a grinder, use a food processor and instead of schmaltz use oil.

HEALTHY VERSION:
FAUX CHOPPED LIVER  (Great to take to a party)
2 hard boiled eggs 
1 16 oz. can of Le Sueur Peas
4 oz. (½ cup) walnuts  
1 slice rye bread
Pinch of salt and pepper
In the food processor, chop walnuts, then add eggs, drained Le Sure peas,
rye bread, and salt and pepper. Blend until smooth.
Serve with party rye.
* It is a big hit at the party and extremely healthy!
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Blintzes seem to have originated in Hungary.  It was adopted as a specialty item for Shavuout, when it is customary to only eat dairy.  Because blintzes are stuffed with a cheese filling and then fried in oil, they are served on holidays like Hanukkah, as oil plays a pivotal role in the Hanukkah story.
Blintzes
(Cheese Filled Crepes)

1 cup all-purpose flour
½ tsp. salt (optional)
1 cup milk or water
4 large eggs
Butter (to grease the pan)
Crepe (Shell)

Beat eggs and milk/water together and gradually add flour to liquids.  Stir consistently until you have a smooth batter. Grease heated 6” pan with butter.  Pour 1/4 cup of batter into the hot pan. When the batter bottom solidifies pour excess back into the cup. When the batter starts to bubble and the edges look dry, turn over for a few seconds, then flip out onto a wooden plank (aluminum foil or waxed paper.) Each time you make another shell butter the pan.

Filling:
1 pound dry cottage cheese
1 Tbsp. sugar or equivalent sweetener
1 egg
1 Tbsp. melted butter
Mix ingredients thoroughly.

Into each crepe put 1 full tablespoon of above filling in the center of the shell. Fold the top sides of the shell over the filling, tuck the two sides to center of shell, then turn bottom up to the top. Repeat this step until through.

In a buttered, hot pan, place blintzes (bottom side down) to brown. Turn when light brown, and brown the other side. Serve hot. Apple sauce, sour cream and cinnamon are great accompaniments.

 

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This Ashkenazi Jewish stuffed cabbage recipe (Holishkes) is a traditional dish for Sukkot, (the harvest festival in autumn), and Simchas Torah, (the conclusion of the annual cycle of public Torah readings, and the beginning of a new cycle.)  When two holishkes (cabbage balls) are put together side by side, they form the shape of a Torah (two scrolls). Generally, they are enjoyed year-round by Jewish communities in Europe, the United States and the Middle East.
  
Cabbage Balls (Holiskes)
(Stuffed with Meat)

CABBAGE:  1 Large Head of Cabbage
Remove core from cabbage and place in large pot of boiling water. While boiling, prepare the meat. When the cabbage has softened, remove from pot and let cool. Separate the leaves.
STUFFING:
¾ cup uncooked rice
1 Tbsp. crushed garlic
1 ½ pounds ground beef
2 eggs, beaten
1 cup finely-chopped onions
1/2 Tbsp. water2 tsp. salt
½ tsp pepper
 Mix all ingredients together, by hand, in a bowl until pliable.
SAUCE:
2 cups tomato sauce              1 ½ cups chopped onion
2 tsps. lemon juice                 ½ tsp  cinnamon
1 cup white sugar                  ½ cup brown sugar
½ cup white vinegar              2 cups water
1 ½ tsp salt
Mix all ingredients together in another bowl. Take a cabbage leaf and place a spoonful of meat mixture in the center.  Fold the two sides of the cabbage into the center; roll up to the top and (put a toothpick in, if needed) to close the end. Repeat until all cabbage leaves and meat mixture are used. Place an inch of sauce in the bottom of the pot, and then place the balls on top of the sauce.  When completed, pour the rest of the sauce over the balls. Cover the pot and simmer for 1 hour and 45 minutes on the stove top.

 

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Brisket is a traditional Ashkenazi dish for any holiday meal, from Rosh Hashanah to Passover.  Jews living in Eastern Europe rarely had the money to buy better cuts of meat, abut quickly learned how to cook them.  The key to an excellent brisket is to keep the meat covered while it’s cooking, give it plenty of liquid to absorb, and cook it a long time until tender.  When Ashkenazi Jewish immigrants came to America, they brought their love of brisket with them. Here in the United States, Jewish deli owners pickle brisket to make corned beef or pastrami.
        Brisket
 
   

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Brisket in Beer 1:
1 Beef Brisket, 4-5 lbs., flat
1 12 oz. can of beer
1 package dry onion soup
¾ cup ketchup
1 cup brown sugar

Mix beer and ketchup. Add onion soup and brown sugar into beer mix. Pour over the washed brisket and roast at 300 degrees, at least, 30 minutes per pound, checking regularly and adding water into the pan (not over the brisket) as needed.

 Brisket in Beer 2:
1 Beef Brisket, 4-5 lbs. flat
½ package dry onion soup mix
1/8 tsp. garlic powder
1 small onion, sliced and separated into rings
2 medium stalks celery
1 cup bottled chili sauce
½ cup water
12 ounce can beer

Sprinkle dry soup mix and garlic over brisket. Arrange onion rings and celery stalks on top. Combine chili sauce, beer and water, pour over meat. Bake covered in preheated 350 degree oven, allowing about 40 minutes per pound. Baste occasionally with liquid. The last 45 minutes, take the cover off and let brown.
Brisket with onion soup mix

1 Beef Brisket, 2-4 lbs., flat
1 package dry onion soup
½ cup water

Sprinkle dry soup mix and water over brisket. Bake covered, in preheated 350 degree oven, about 30 minutes per lb. Baste.

* Note: Brisket makes a great filling for Kreplach and the brisket gravy is great on Kasha and Shells.

 

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