Susan Strasberg's Cheese Blintzes
For the batter:
1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
2 tablespoons melted butter (cooled to room temperature)
Sift together flour and salt. Separate eggs, beat separately, mix together in bowl. Gradually add milk, then melted butter, beat slowly. Gradually stir in flour-salt mixture, hand mixing until batter is smooth. Lightly grease an eight-inch skillet with butter. Place skillet over moderately high heat. Pour about 2 tablespoons batter into pan, tipping to cover entire surface. Cook quickly until blintz is lightly browned and begins to "blister." Place fried side up on heated platter.
For the filling:
1 pound large curd cottage cheese
Scant 1/2 cup sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
Mix all ingredients well. Place about two tablespoons filling in center of each blintz (on browned side). Fold up envelope fashion (raise bottom flap of dough to cover filling, overlap with top flap of dough, tuck both sides under so they meet in the center). Fry blintzes in liberal amounts of butter until lightly browned on both sides. Serve hot with applesauce or sour cream. Serves 4.
Susan Strasberg's Shish Kebab Marinade for Lamb
3 pounds leg of lamb, cut in 1 1/2 or 2-inch cubes
1 cup soy sauce
1/3 cup dry sherry
2 tablespoons strained honey
1/2-inch piece ginger root, minced (or 1/2 teaspoon ground ginger)
1 small clove garlic, pressed
Combine ingredients for marinade in bowl, mix well. Immerse lamb in sauce. Cover, marinate overnight, turning meat several times.