• 1 potato Idaho small, boiled (3 -4 oz) peeled 
• 1 tbl butter 
• 1/2 lb farmer cheese 
• 2 tbl flour 
• 2 egg yolks large
• 2 egg whites large 
• 1/4 tsp cream of tartar or salt 
• 1/2 tsp salt (up to 1 tsp for taste) 
• 1/4 tsp pepper white 
• butter to fry 
• coarse salt in a dish 
• sour cream 
• Sweet Wine of your choice 
• Grape Juice for the children. 

PREPARATION :

In a 2 quart bowl with a flat bottom mash the hot peeled boiled potato and butter, using a hand masher. Add the farmer cheese and mash some more until uniform. Then add egg yolks and mix smooth. (When you separate the eggs, put the egg whites into a bowl large enough to beat them in. Be sure the bowl and beater are free of any grease, as it would spoil the whites for beating.) I add the yolks at this point so as to allow the cheese to cool the potato. Add the flour and mix smooth and uniform. 

Beat the egg whites to soft peaks, add the cream of tartar or salt, and continue beating till medium peaks. 

Stir 1/3 of the egg whites into the cheese mixture to soften it. Then fold the remaining egg whites into the cheese mixture. 
This should give you a mixture that is firm enough to fry. Set a non stick electric frying pan to 325 F or use a low to medium flame. Add a tablespoon of butter to the pan, let it melt and cover the bottom of the pan. Drop rounded tablespoons of the batter onto the pan, using 2 tablespoons, one to lift and one to push off the dough. . It will be like a soft cookie dough that holds it shape when dropped. Let the bottom fry without touching the pancake or trying to flatten it. Take your time. When a nice skin has developed on one side, turn it over gently using a spatula and a fork, and gently pat down the top of the pancake to spread it a little. These should be the size of a silver dollar pancake (3/8" x 2"). Fry on both sides in butter. Use the first pancake as a test for seasoning. They are somewhat bland, so I suggest that you see the following note. They are also very tender, and a trifle hard to handle compared to flour or potato pancakes, but you will catch right on. 

• 1 large or 2 smaller eggplants, 1 1/2 pounds total, peeled and diced 
• 2 tablespoons olive oil, divided 
• 1 large onion, finely chopped
• 1 teaspoon dried basil
• 1/2 teaspoon ground cumin
• 1/4 cup wheat germ
• salt and freshly ground pepper, to taste
• 3 medium green bell peppers, cut into 1-inch squares
• 1 1/2 cups diced plum tomatoes
• 3 tablespoons unbleached white flour
• 3/4 cup low-fat milk or soymilk
• 1 1/2 cups grated part-skim mozzarella cheese OR mozzarella-style soy cheese
• 1 dash cayenne pepper 

PREPARATION :

Preheat the oven to 350 degrees.

Place the diced eggplant in a colander and salt it. Let stand for 30 minutes, then rinse thoroughly. Heat half the oil in a large skillet. Add the onion and saute over moderate heat until it begins to turn golden. Add the eggplant and just enough water to keep the bottom of the skillet moist. Cover and cook, stirring frequently. When the eggplant is about half done, stir in the basil and cumin. Cook until the eggplant is tender, adding small amounts of water as needed while cooking to keep the skillet moist. Stir in the wheat germ and season to taste with salt and pepper.

Lightly oil a large, shallow baking casserole and pat the eggplant mixture into it.

Rinse the skillet and heat the remaining oil. Add the peppers and saute over high heat, stirring frequently until they begin to brown. Lower the heat, stir in the tomatoes, and saute for a minute or 2, just until they begin to soften. Slowly sprinkle in the flour, stirring until it disappears. Then, slowly stir in the milk and bring to a simmer. Sprinkle in the cheese, a bit at a time, followed by the cayenne. Let the mixture simmer until thickened and the cheese is completely melted. Pour over the eggplant. Bake for 35 to 40 minutes, or until the top is golden brown and bubbly. Let cool for 10 minutes, then scoop out sections with a spatula to serve.  

• 2 cups frozen blueberries, thawed
• 1/4 cup light brown sugar, to taste, up to 1/3
• 1 dash lemon juice
• 2 tablespoons cornstarch
• Pancake Batter
• 1 1/2 cups whole wheat pastry flour
• 1/2 teaspoon salt
• 3 eggs, beaten
• 1 cup low-fat milk or soymilk
• 1 teaspoon canola oil

FILLING :

• 1 1/2 pounds part-skim ricotta or farmer cheese (for a dairy-free alternative substitute 1 1/2 pounds soft well-mashed tofu)
• 3 tablespoons honey, or to taste
• 1 teaspoon lemon juice
• 1/2 teaspoon cinnamon 

PREPARATION :

Combine the blueberries, sugar, and lemon juice in a food processor. Pulse on and off until the blueberries are coarsely chopped. Sprinkle in the cornstarch and pulse on and off a few more times. Transfer the mixture to a saucepan and bring to a simmer. Simmer until the mixture has thickened. Remove from the heat and let cool to room temperature. The filling may be done ahead of time and refrigerated. Bring to room temperature before serving.

Combine the flour and salt in a mixing bowl. In another bowl, combine the beaten eggs with 1 11/4 cups of water, the milk or soymilk, and oil. Stir until well blended. Make a well in the flour and pour the wet mixture in. Stir vigorously just until smoothly combined-don't overbeat.

Heat a 6-or 7-Inch nonstick skillet. When it is hot enough to make a drop of water sizzle, drop a scant 1/4 cupful of batter in and swirl it around until it coats the skillet. Cook on both sides until golden. Remove to a plate and repeat until the batter is used up.

Combine the ingredients for the filling in a small mixing bowl. If using farmer cheese and it seems very dry, add a bit of low-fat milk to give it a creamier consistency. Divide the mixture among the pancakes and fold as instructed In the accompanying illustration. Serve at room temperature, 
passing the sauce around for guests to spoon over their blintzes.