| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
Cheese/eggs |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter or margarine |
| 4 |
oz |
Feta cheese 1/2" cubes |
| 1/8 |
ts |
Pepper, black |
| 1 |
|
Lemon, juice of |
| 1 |
tb |
Parsley, minced (optional) |
| 1 |
c |
Ricotta cheese |
INSTRUCTIONS
This will taste very Greek to you. Be sure to drain the spinach well.
Contributed to the echo by: Jean Hores Originally from: QUICK, THRIFTY
COOKING Feta and Ricotta Cheese Fondue
Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over
low-heat. Add the feta and ricotta cheese, and pepper. Cook, stirring
constantly, and mashing the cheeses slightly, until they soften and begin
to bubble - about 5 minutes.
Stir in lemon juice, and garnish with the parsley if desired. Serve at
once; as the fondue cools, it loses flavor. VARIATIONS: Substitute Fontina
cheese for the Feta Cheese or you can substitute cottage cheese for the
ricotta. You can make both of these substitutions.
Servings: 4
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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