3/4 : c Hot water
1/2 : c Molasses
1/4 : c Milk
2 : c Whole-wheat flour
1 : c All-purpose flour
2/3 : c Sugar
3 : tb Baking powder
1 : ts Baking soda
1/2 : ts Salt
1 : /2 c Pecans; chopped
10 : -(up to)
15 : Dried black mushrooms
1 : (3-lb) chicken
Soy : Soy sauce
4 : Or
5 : sl Fresh ginger root
1 : Bamboo shoot
4 : Water chestnuts
2 : Scallion stalks
Oil : Oil for deep-frying
2 : tb Oil
1/2 : ts Salt
2 : 1/ c Water
1/2 : ts Sugar
1 : ds Pepper
2 : ts Cornstarch
3 : tb Water
12:
0: For Crepes: In medium bowl, blend flour, milk, Egg beaters and margarine;let stand 30 minutes
1: Heat lightly greased 8-inch non-stick skillet or crepe pan over medium-high heat
2: Pour in scant 1/4 cup batter, tilting pan to cover bottom
3: Cook 1 to 2 minutes;turn crepe and cook 30 seconds to 1 minute more
4: Place on waxed paper, Stir batter and repeat to make a total of 10 crepes
5: In small bowl, combine cottage cheese, egg beaters and sugar; spread about 2 tablespoonfuls mixture down center of each crepe
6: Fold crepes into thirds; fold top and bottom of each crepe to meet in center forming blintzes
7: In lightly greased nonstick skillet, over medium heat,place blintzes seam-side down; cook for 4 minutes or until golden brown
8: Turn over and cook 4 more minutes or until golden brown
9: Top with Raspberry Sauce
10:
11:
13: RASPBERRY SAUCE: : In blender or food processor;puree 1 (16oz
14: ) package thawed frozen raspberries; strain
15: Stir in 2 tablespoons sugar
16: Recipe By : Diet Delights Cookbook---Feb
17: 1993 Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 00:14:10 -0500 From: ctlindab@usa
18: nai
19: net NOTES : Serving 1 blintz Calories 161 each Fat 2 grams