---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Jewish, Dairy
       Yield: 12 servings
     1/2 ts Salt
   1 1/2 c  Flour
       1 tb Baking powder
       1 c  Water
       1 c  Orange juice
       6    Eggs
            Butter; for pan
       2 lb Cottage cheese
       2    Egg yolks
       2 tb Sugar; to taste
       2 pn Salt
       1 tb Vanilla
   1. Sift the flour with the salt and baking powder.
   Beat eggs well, add water.
   2. Add flour gradually to eggs, stirring constantly,
   until batter is smooth and VERY thin. You can do the
   whole thing in a Food Processor.
   FILLING: Mix the filling ingredients well. You don't
   want them to be too soft. (It will still have 'curds')
   ASSEMBLY: Pour half of the batter in a buttered 9x13
   pan. Layer the cottage cheese filling on top and cover
   with the rest of the batter. Some of the cottage
   cheese will “float” Bake for 50 to 60 minutes in a
   375deg. oven.
   TO SERVE: Cut into squares and serve with sour cream
   and fresh cut fruit, like strawberries and/or
   blueberries. A bit of sour cream wouldn't hurt either.
   APPEARANCE:   It IS a thin batter and things do run
   together a bit . That is what makes it light and
   puffy, not sit in your stomach heavy, <g>! You WILL
   never get all the curds out, that is fine. Have you
   ever eaten a GOOD blintz? It too has curds.
   NOTE:  I first created and served this calorie laden
   dish on Yom Kippur of 1994 to break the fast. It is
   basically my Blintz recipe, prepared a different way.
   I made it about a week ahead, and froze. It took about
   an hour to thaw and heat in a 375 degree oven.
   SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
   Radis; published on disk by ONE COMMAND SOFTWARE, 1995.