Filling:
1 cup dry-curd (not cream-style) cottage cheese
1 egg
1/2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon pineapple jam
1/2 cup finely crushed cornflakes
1/2 teaspoon ground cinnamon

BATTER: Beat egg. Add milk and water. Sift flour, salt and sugar together and gradually add to liquid, beating and blending until smooth.
BRUSH hot skillet (large or small, depending on size blintzes desired) with melted shortening. Pour in enough batter to cover bottom very thinly. (Pour any excess that doesn’t immediately cling to the bottom of the pan back into the uncooked batter.)
FRY until dry. Turn out on waxed paper. Put 1 tablespoon filling and fold envelope-style into a small package. Continue frying blintzes, being sure to brush pan lightly with melted shortening before each batch.
REFRIGERATE filled blintzes until ready to serve. To serve, fry in melted butter until brown on both sides. Serve plain or topped with sugar and cinnamon.
FILLING: Mash cottage cheese or press through a sieve until smooth. Add remaining filling ingredients and mix thoroughly. Use about 1 tablespoon in the center of each blintz.

NOTE: Blintzes can be made in advance, wrapped in waxed paper and frozen. To serve, remove from freezer, thaw in refrigerator and fry in melted butter.

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