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BROCCOLI BLINI
Filling:
1-1/2 cup cottage cheese (small curd)
1 egg yolk, beaten
1 tablespoon melted butter or margarine
2 cups frozen (thawed) or cooked broccoli, chopped
1 tablespoon minced onion
1/2 teaspoon dry mustard
1/8 teaspoon marjoram
Combine all ingredients in medium bowl. Blend well.
Pancakes:
4 eggs
2 cups milk
1-1/2 cups sifted flour
1/4 to 1/2 cup butter or margarine for frying pancakes
Combine eggs and milk in small bowl. In large mixing bowl, add slowly to flour,
beating until smooth. Fry 8-inch pancakes in large frying pan or crepe pan,
cooking on one side only. Makes 8 to 10 pancakes.
To assemble, place 1 to 2 tablespoons of broccoli mixture in center of each
blini. Fold pancakes envelope-style to encase filling. Place seam-side down in
well-greased baking pan. Bake in preheated 400 degree F. oven 15 minutes. Serve
garnished with dollops of sour cream sprinkled with chives, if desired. Make 8
to 10 servings.
   
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