Yom Kippur Survival Kit
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Yom Kippur Survival Kit

Recipes

By _JStandard and Jewish Standard October 2, 2011, 4:00 am Edit

Blintz Soufflé

–Adapted by Miriam Gray

In blender:

1 stick of margarine or butter

4 eggs

1 1/2 cups sour cream

1/2 cup sugar (cook’s note: I don’t use that much)

1 teaspoon vanilla

1 tablespoon orange juice

Pour mixture over 2 packages (not defrosted) frozen blintzes (cheese or fruit). Bake in greased 7 x 11 pan at 350 degrees for about an hour – check after 45 minutes. You don’t want the top to be watery.

Quiche

–Eileen Schneider

1/2 pkg. frozen vegetables, defrosted (use chopped spinach – drain all the water – or chopped broccoli)

1/2 bag shredded cheese, 6 – 8 oz.

Frozen deep dish pie crust

1 1/4 cups milk

3 eggs

bit of flour

Prick bottom of pie shell with a fork. Drain veggies well. Place on bottom of crust, spreading around. Toss cheese with about a teaspoon of flour (keeps from sticking) and mix in with veggies. Blend milk and eggs in blender with any spices you want. I might put in a little dried minced onion, basil, garlic, whatever. Pour into crust. Bake at 350 degrees for about 45 minutes until golden on top. Test by putting knife in, when it comes out clean.

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