Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

BATTER:
4 eggs
1 c. milk
1/2 c. flour
1 t. vanilla
salt
1/8 lb. melted butter
FILLING:
2 1/2 lb. farmer cheese
1 lb. cream cheese
2 eggs
sugar to taste
raisins

Blend all ingredients for batter. Pour only small amount of melted butter into 6" frying pan (just enough to coat bottom). Pour in batter, just enough to cover bottom of the pan. If batter does not adhere to pan, pan is too cold; if batter bubbles, pan is too hot. When edges curl and look dry, flip blintze onto a dish towel (not terry) or wax paper to cool.

Mix all filling ingredients together in a bowl. Place a tablespoonful in center of each blintze, and fold the dough like an envelope. Place seam side down in buttered frying pan and sauté until brown on both sides.

Blintzes may be frozen. To reheat, place in a single layer in a greased glass dish, dot with butter and bake at 350° for 20-30 minutes.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

DOUGH:
3 eggs, well beaten
6 c. flour
1 1/2 c. water
pinch salt
FILLING:
1 lb. cottage cheese
1/2 T. butter
1 T. sour (or sweet) cream
salt, pepper to taste

Mix dough ingredients to form a medium loose dough. Divide into several sections. Roll out each section 1/8" thick. Cut into 3" squares. Place a spoonful of filling in center of each square. Fold dough over to form triangles. Pinch edges to seal well. After about 6 kreplach are made cover them with bowl to keep moist while preparing remaining ones. Boil in hot slightly salted water about 25 minutes. Remove and place immediately in cold water. Remove from water, drain on a board, then fry lightly in butter until golden brown. Serve hot with sour cream.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

DOUGH:
1/2 pint sour cream
2 eggs, beaten
4 T. melted butter
3 c. sifted flour
3 t. baking powder
1 t. salt
FILLING:
1/4 lb. cream cheese
1/2 lb. cottage cheese
1 egg beaten
2 T. melted butter

Mix sour cream with well beaten eggs and butter. Sift dry ingredients together and add to above mixture. Knead 1 1/2 minutes-roll until 1/4" thick.

Blend cheeses together; add egg and melted butter and mix well. Cut off 4" squares. On each square place 1 tablespoon of cheese filling. Fold dough over cheese to make triangles, pinching ends firmly together. Place in buttered pan and bake at 375° for about 40 minutes or until brown.

Yield: 1 dozen

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Set a pan of thick milk on the stove and heat very slowly. When it comes to a scald take off, as boiling toughens the curd. Pour it into a clean cloth and let it drip till the whey is out. Mix with it salt, pepper, or butter, or cream. It may be made into small balls and served whole or in a large cake and sliced, or let remain soft and serve with a spoon.

Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:

Butter slices of bread and cover thickly with grated
cheese. Place two slices together with cheese on top. Brown
in oven or broiler. Serve hot.

Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:

1 tablespoon butter
1 tablespoon chopped green pepper
1-3 cup flour, 2 cups milk
1 cup canned, corn, 1 cup cheese
(cut in pieces)
3 eggs, 1-2 teaspoon salt

Melt butter and in it cook the pepper. Make a sauce of
the flour and milk. Add cheese, corn, seasoning, yolks of
eggs. Cut in beaten whites, turn into baking dish, buttered,
and cook 30 to 40 minutes in moderate oven.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Mash the yolk of 1 hard-boiled egg and rub smooth with
1 tablespoon of olive oil; add 1 teaspoonful of salt and
1/4 teaspoon of white pepper. Mix well. Add 1/4 lb. of grated cheese
and 1 tablespoonful of good vinegar. Mix smooth and serve in
shells or paper cases, with lettuce sandwiches.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Slice the bread, toast and butter it, and spread with grated
cheese; arrange on a platter and set in the oven to soften the
cheese; pour a thin white sauce over it and serve immediately.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Two tablespoonfuls of butter, 1 1/2 tablespoonfuls of flour,
1/2 cup of milk, 1 cup of grated cheese, 3 eggs, 1/2 teaspoonful of
salt, cayenne. Put butter in a saucepan and when hot add flour
and stir until smooth; add milk and seasoning; cook 3 minutes;
remove and add well beaten yolks and cheese; set away to cool.
When cold add whites beaten stiff. Turn into buttered dish and
bake 20 to 25 minutes. Serve hot.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Two tablespoonfuls melted butter, 4 tablespoonfuls grated
cheese, 1 thick slice of bread soaked in 1 cup of milk, 3 eggs, salt
and pepper, bake in small buttered pan in moderate oven about
15 minutes.