Baked Goods
| Potato Blintz Souffle (Dairy) | |||
Contributed by Eileen Goltz |
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Ingredients
Preheat oven to 325. Melt the butter or margarine in a pan or in a microwave oven, and then allow it to cool. In a blender or food processor, combine the eggs, sour cream, cheese, cream, scallions, salt and white pepper and whirl together for 1 minute. Add the cooled butter and blend for 15 seconds more. Fold in mixed snipped herbs. |
Instructions
Place the frozen potato blintzes in a square, rectangular or oval pan that will hold them comfortably. The pan should have 2-inch sides, so the topping will not overflow. Pour the topping on the blintzes and bake in oven for 1 hour, until the top is puffy and golden. Garnish with dill.
*Special Instructions
A Note about Fresh Herbs
1. Soak herbs in cold water.
2. Add several drops of concentrated non-scented liquid detergent or vegetable wash.
3. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
4. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
5. Check both sides of each leaf under direct light.
6. If one or two insects are found, rewash the herbs.
7. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Please note: To prepare herbs for use in soups, such as dill or parsley, wash them thoroughly and place them in a cooking bag.
Serving Size
Serves 3 to 6. Recipe can be doubled and baked in a larger (13x9x2) baking dish for the same amount of time.
Notes
Spice up Dairy Potato Blintzes with Creamy Herb Topping.
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Please note that we are posting recipes on www.oukosher.org as a public service.
The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .
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