---------- Recipe via Meal-Master (tm) v8.02
       Title: BLINTZ SOUFFLE
  Categories: Cheese, Jewish
       Yield: 8 servings
       8 oz Cream cheese; softened
       2 c  Cottage cheese, small curd
       2    Egg yolk
       1 tb Sugar
       1 ts Vanilla extract
       6    Egg
   1 1/2 c  Sour cream
     1/2 c  Orange juice
     1/2 c  Butter; softened
       1 c  Flour
     1/3 c  Sugar
       2 ts Baking powder
       1 ts Orange rind; grated
 ----------------------BLUEBERRY SAUCE----------------------
     2/3 c  Sugar
       2 tb Cornstarch
       1 ds Cinnamon, ground
       1 ds Nutmeg, ground
       1 c  ;Water
       1 c  Blueberries; fresh
       2 tb Lemon juice
                                          Approx. Cook
   Time:  1:15 Blintzes:  Combine cheeses, egg yolks, 1 T
   sugar, and vanilla in a small bowl; beat at medium
   speed of an electric mixer until smooth. Set mixture
   Combine 6 eggs, sour cream, orange juice, and butter
   in the container of an electric blender; blend until
   smooth. Add flour, 1/3 cup sugar, baking powder, and
   orange rind; blend until smooth. Pour half of batter
   into a greased 13“x9”x2 baking dish. Spoon cream
   cheese mixture evenly over batter, and spread
   carefullly with a knife.  Pour remaining batter over
   the cream cheese mixture. Bake at 350 for 50 to 60
   minutes, or until puffy and golden.  Serve immediately.
   Blueberry sauce:  Combine sugar, cornstarch, cinnamon,
   and nutmeg in a heavy saucepan.  Gradually stir in
   water.  Cook over medium heat, stirring constantly,
   until the mixture comes to a boil. Boil 1 minute; stir
   in blueberries and lemon juice. Serve warm.