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[personal profile] shalom

Since I seem to be on a roll with "cheater" recipes, here's another one that is absolutely delicious, easy, and of course (in the vein of cheater recipes) uses a premade and/or frozen item as a main ingredient.  I feel NO guilt cheating with this one, since it's so good.  Taken from an ancient Jewish cookbook that was compiled and sold as a fundraiser for a home for the elderly in my state.  This recipe can be easily halved.  It is best served hot out of the oven.  Some of my family members like to sprinkle a little cinnamon and sugar over theirs.

  • 12 frozen blintzes (2 boxes), either cheese or fruit blintzes, or one box of each
  • 16 ounce container of sour cream (light or no-fat is fine)
  • 4 eggs
  • 2 Tablespooons orange juice
  • 2 teaspoons vanilla
  • 1/8 cup of sugar
  • 1/2 teaspoon salt
  • 1/4 lb butter or margarine (lowfat spread is fine too)
  • Preheat over to 350 F
  • Using a baking dish big enough to allow all 12 blintzes to fit in one layer, melt butter and pour into the bottom of baking dish so that it coats the bottom
  • Lay blintzes in 1 layer in pan on top of butter
  • Thoroughly mix all other ingredients together and pour evenly over blintzes
  • Bake 45 minutes or until golden brown
shalom: (Default)
[personal profile] shalom

Here's another favorite from the New Year's Day brunch. It's perfect because it can be made the night before, then popped into the oven in the morning.  This recipe is also good for serving in a heated chafing dish. 

  • One 32 ounce bag of frozen hash brown potatoes (shredded or diced type - I like the consistency of the diced type, but either is fine).  Leave frozen and do not cook.
  • One 10 ounce can cream of chicken soup (cream of celery or cream of mushroom is also great if you want to make this meat-free)
  • 16 ounce container of sour cream (light or no-fat is fine)
  • 3 cups of shredded cheese (I use cheddar but any type of cheese that melts nicely will do)
  • 1/2 cup chopped onion
  • 1/2 teaspoon of ground black pepper
  • Mix everything together and place evenly in a greased, deep (3"+) 3-quart baking or casserole dish (or disposable aluminum chafing dishes which fit in 1/2 of a chafer).
  • If you're not baking immediately, cover and put in refrigerator overnight
  • Bake 350 F uncovered for at least 60 minutes, or until hot and bubbling
shalom: (Default)
[personal profile] shalom
Every year I throw a big brunch on New Year's Day.  This is a favorite and it gets devoured.  It's easy to make and the only skills required are ripping (or cutting) bread into pieces and beating eggs.  It's best made 4-24 hours prior to baking and can handle being served in a heated chafing dish for quite a while. 

  • One 16 ounce loaf of cinnamon toast bread
  • One dozen eggs
  • 3 cups milk (I used 1%, but any type will do)
  • 1 teaspoon vanilla
  • 4 teaspoons sugar
  • 3/4 teaspoon salt
  • Tear or cut the cinnamon toast into bite-sized (1") pieces and place evenly in a greased, deep (3"+) 3-quart baking or casserole dish (or disposable aluminum chafing dishes which fit in 1/2 of a chafer).
  • Beat together the rest of the ingredients and pour over the bread, making sure all the bread gets thoroughly wet.
  • Cover the pan and refrigerate 4-14 hours
  • Bake 60 minutes uncovered in a 350 F oven or until center has set. Center should not appear runny.

Serve with REAL maple syrup, or even a berry syrup.


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November 2016



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