ASPARAGUS AND CHEESE BLINTZES

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Blintzes leaves that have been cooked on one side only (SEE NOTE 1)

FILLING:

 

1 slice of cheese per leaf

1 thin slice of tomato per leaf, cut in half

2-3 thin fresh cooked or canned thin asparagus

Ground Tiv'ol (SEE NOTE 2)

Mustard - use your favorite

NOTE 1: Plan on at least 3 per person (unless your serving a lot of

other items). You can prepare Blintz leaves a week earlier, cooking

on one side only, place a small sheet of wax paper between leaves and

freeze. Defrost before use.

 

NOTE 2: This is a soybean preparation that has the consistency of

ground meat) - 1 lb. for 20 blintzes; it comes in a rectangular

shape, and you slice it.

 

Spread thin layer of mustard on the cooked side of the Blintz leaf;

cover with slice of cheese. At one end place the asparagus; tomato

and a slice of Tiv'ol; roll up and fry in a non-stick frying pan,

with the closure on the bottom; then turn over. You can put as many

blintzes as you can fit into the frying pan.

 

Serve immediately with or without mushroom sauce.

 

OPTIONAL: precook both sides of the blintze leaves and bake prepared

blintzes in a pyrex dish with mushroom sauce. I don't like to do this

unless I have more than 20 people for dinner.