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In this Issue: Vintage Summer Salads Omar Khayyam's Spinach Salad with Zesty Dressing, Spice 'n Easy Hash Brown Potato Salad, Crunchy Cauliflower Salad, Swedish Potato Salad, Nut Tree Green Frosted Potato Salad, Gone But Not Forgotten Resto Recipes Bill Zuber's Rhubarb Kuchen, Fritzel's Creamy Griddle Cakes with Blueberry Sauce, Anna Maude Cafeteria German Chocolate Pudding, Green Goddess Chip Dip, Pie Revival Whoopie Pies, Banana Cream Pie, Montana Mom's Rhubarb Custard Pie, Cream Plum Pie, French Silk Pie, Taco Pie, Natchitoches Fried Pork Pies, Pork Apple Brunch Pie, Zesty Lemon Sponge Pie, Old World Sour Cream Raisin Pie, Poppyseed Refrigerator Torte, Celebrity Citings Joel Grey's Chinese Chicken Salad, Sinatra's Spicy Sausage and Sweet Green Peppers, Reader favorites Chocolate-frosted Peanut Butter Cake, Armenian Manti, Pickles, Preserves & Such Zucchini Relish & Dixie Relish, Famous Nut Tree Bread with North Carolina Pear Honey, Calumet Baking Powder Biscuits, Kumquats in Syrup, Old-fashioned Creamy Coleslaw, “You know...for the kids!” '50s Picklenik, Back from the Bar Oak Bar Plaza Sweet, Better Left Lost Canned Asparagus Casserole,

 

Fritzel's Creamy Griddle Cakes with Blueberry Sauce

There are a lot of old cheesecake recipes out there that ask you to “sieve” cottage cheese. Basically, that means rubbing/pressing the cheese curds through a sieve, until you end up with a smooth cream cheese you can't get by whipping cottage cheese. This unusual griddle-cake recipe with blueberry sauce, from Mike Fritzel, owner of long-gone Chicago blockbuster Fritzel's restaurant will give you practice “sieving” so in the fall, when we follow-up with some of those sieved cottage cheesecake recipes, you'll be a pro. In the meantime...we get LOTS of requests for old Fritzel's recipes. So if anybody has Fritzel's onion bread recipe, do let me know editor@lostrecipesfound.com

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Makes 4 to 6 servings
Batter Ingredients
  • 2 cups large curd cottage cheese
  • 1 Tbsp lemon juice
  • ¼ cup sugar
  • 2 large eggs
  • 1 cup flour
  • pinch salt
Blueberry-Cherry Sauce Ingredients
  • 2 pints fresh blueberries
  • 1 cup cherry juice
  • 1 Tbsp grated lemon-zest or orange-zest
  • ½ cup sugar
  • 1/3 cup corn syrup
  • 1 Tbsp lemon juice
Instructions
  1. In a stainless steel or enameled saucepan, combine fruit, cherry juice and zest. Heat to boiling, pressing some of the berries against the side of the pan with a wooden spoon to crush. Gradually add sugar, stirring until dissolved. Keep pot at gentle boil. Add corn syrup and lemon juice. Heat to a jumping boil; boil hard for 15 minutes. Pour into jars. Cool. Refrigerate.
  2. Make the griddle cakes: Press cottage cheese through sieve. Mix creamy result with lemon juice, sugar, beaten eggs, flour and salt to make a thick batter. Spray fry pan with cooking oil, or, melt a small amount of butter in pan. Fry cakes and serve hot with sauce and dollop of yogurt or sour cream.

The sauce can be made with other 100% fruit juices, instead of the cherry we chose. Choose a “no-sugar-added” variety, but do try to avoid artificial sweeteners. You'll be glad you made extra sauce! Try it spooned over your morning yogurt, vanilla ice cream, or biscuits. Also works well in smoothies.

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