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SPECIAL OCCASION CHEESE BLINTZ CASSEROLE

Ingredients

BATTER
?? C butter softened (this is important)
?? C sugar
6 eggs beaten
?? C orange juice
1 C flour sifted with 2 tsp.
1 ?? C sour cream
Baking powder
Fruit topping. (You can use either a prepared pie filling or make a topping from fresh fruit)

FILLING
8 ounces of cream cheese
2 cups cottage cheese (small curd is best)
2 eggs beaten
2T sugar
1 tsp extract (The flavor will depend on the topping you plan to use)

Directions

Grease a 9x13 pan and preheat your oven to 350 * . This can however be prepared a day ahead, refrigerated and baked the following morning. You will need to either allow extra time for the casserole to bake or bring it to room temperature before baking.

BATTER~
Combine the softened butter, sugar eggs, and sour cream in your blender. Add the flour, baking soda and orange juice. Blend until smooth and pour half into the prepared pan. Set the other half aside until later.

FILLING~
Combine the cream cheese, cottage cheese, eggs, sugar and flavoring and mix until well blended. Pour by cupfuls over the base and spread smoothly. Top with remaining batter. (At this point the casserole can be covered with plastic wrap and refrigerated for next day baking.) If you are going to bake it at this point, cover with foil and bake for 50-60 minutes or until puffy and golden. Serve with topping of your choice.

Adapted from Marion Yadon??™s Red Rocks and Cinnamon Rolls

VARIATIONS~
For a low fat option, this can be prepared using margarine, and low fat sour cream, cottage cheese and cream cheese. This filling is excellent rolled in fluffy crepes and topped with a fruit filling. If doubling the recipe, use a full chafer pan.

Yield: (8-12 servings)




CORN PUDDING

Ingredients

2 cans whole kernel corn, drained
2% or Whole Milk (to cover)
2 eggs
1 tablespoon sugar
2 to 3 tablespoons of flour

Preparation

Drain whole kernel corn, and place in a medium greased casserole baking dish. Pour enough milk to cover corn. Stir in 2 eggs, and sugar. Sprinkle flour to thicken; stir. Cut a few small pieces of margarine or butter and place on top. Place casserole dish in 325 degree oven. After about 5 minutes, when margarine melts, stir. Bake for 45 minutes to 1 hour, or until lightly browned.




FRIED APPLES

Ingredients

6 or 7 apples
6 TBS margarine
1 tsp. nutmeg
1/3 cup sugar
1/4 tsp. salt
1/2 tsp. cinnamon

Preparation

Sift together sugar, nutmeg, cinnamon and salt. Set aside. Core apples and slice. Heat margarine in skillet. Spread sliced apples and 1/2 the sugar mixture evenly in bottom of skillet. Cook 3 to 4 minutes. Turn apples & sprinkle with remainder of sugar mixture. Cook until apples look transparent.




PORK CHOPS

Ingredients

6 pork chops
1 can of cream of chicken soup or cream of mushroom
salt and pepper to taste
4 stalk of celery, chopped
2 onions, chopped
1 egg
1/8 tsp sage
Refrigerated biscuits

Preparation

Heat oven to 350 f, brown pork chops and place in 13 x 9 pan. Combine soup, celery, onions, pepper, sage, and egg in medium bowl. Separate biscuits and cut each into 4 pieces. Stir into soup/egg mixture and then spoon over pork chops. Bake for 45 to 60 minutes. Some times I add broccoli florets. Make sure to use thawed broccoli though, otherwise it waters down the dinner.




PECAN CHEESE RING

In the 1970s, people had little concern about their diets, and so they dug deep into spreads like this one at cocktail parties. It is a decadent combination of shredded sharp cheddar cheese, onion, mayonnaise, red pepper and Georgia pecans. And when you pair it with strawberry preserves you have a memorable, and "very retro" appetizer.

1 pound extra-sharp cheddar cheese, shredded (4 cups)
1 pound medium cheddar cheese, shredded (4 cups)
1 small onion, grated
1 cup mayonnaise
1 teaspoon cayenne pepper
1 cup chopped Georgia pecans
1 cup strawberry preserves, optional

Place shredded cheese, onion, mayonnaise and cayenne pepper in a large bowl. Stir until well combined. Place a 3-inch custard cup upside down in the middle of a 10-inch spring form pan.

Sprinkle half of the pecans in the bottom of the pan. Spread cheese mixture on top of pecans. Cover with plastic wrap and chill the mixture until firm, at least 1 hour. When ready to serve, unmold the cheese ring onto a platter and pat remaining pecans onto top and sides of ring. If desired, spoon straw-berry preserves in the center. Serve with crackers.

Yields: 24 servings.

Recipe Source: Georgia Pecan Commission http://www.georgiapecans.org/

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For Two...

FRAPPE OR SORBET

All of these recipes are made in the same way. Place the fruit in a blender or food processor and puree. Add the sorbet and yogurt and blend or process until the mixture is smooth. Pour into glasses and serve.

Each recipe makes about 1 1/4 cups (300 ml).


Strawberry/Peach Frappe

2 peaches, peeled, sliced, and pureed
1 cup strawberry sorbet
1/4 cup plain yogurt


Raspberry Frappe

6 large strawberries, sliced and pureed
1 cup raspberry sorbet
juice of 1 lime
1/4 cup vanilla ice cream or plain yogurt


Lemon/Strawberry Frappe

6 large strawberries, sliced and pureed
1 cup lemon sorbet
1/4 cup plain yogurt


Peach Frappe

2 peaches, peeled, sliced, and pureed
1 cup peach sorbet
1/4 cup plain yogurt


Strawberry Frappe

6 large strawberries, pureed
1 cup strawberry sorbet
1/4 cup plain yogurt


Peach/Strawberry Frappe

6 strawberries, pureed
1 cup peach sorbet
1/4 cup plain yogurt

Sorbet (pronounced Sor-BAY) is French for sherbet and contains fresh fruit (juices/purees), sugar, water and sometimes lemon/lime juice. It has no eggs, milk or cream, like sherbets. Sorbets were very popular in the 19th and early 20th century when they were served as a palate cleanser between courses (called Intermezzo which means "in between the work"). Today they are still sometimes served between courses as well as for dessert. Sorbets have a softer consistency than sherbets and are sometimes known as 'ices'.