| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Cheese/eggs, Desserts | 12 | Blintzes | |
INGREDIENTS
| 2 | c | Ricotta cheese OR- dry curd cottage cheese |
| 3 | oz | Cream cheese; softened |
| 1/4 | c | Sugar |
| 1 | ts | Vanilla |
| 3 | Eggs | |
| 1 | c | Milk |
| 3/4 | c | Pancake & Waffle Mix (Aunt Jemima Original) |
| 2 | tb | Vegetable oil |
| 2 | tb | Margarine or butter; melted |
| Dairy sour half and half OR- sour cream (optional) | ||
| Strawberry preserves (opt.) |
INSTRUCTIONS
In small mixer bowl, combine ricotta cheese, cream cheese, sugar and vanilla. Beat at medium speed on electric mixer until smooth. Cover; chill until ready to use. Combine eggs, milk, pancake mix and oil; mix until smooth. Let stand 5 minutes. Heat 6 to 7-inch skillet over medium-high heat. For each pancake, pour scant 1/4 cup batter into hot, prepared pan; immediately tilt pan to coat bottom evenly with thin layer. Cook 45 seconds or until top looks dry. Turn; cook about 20 seconds more. Stack pancakes between sheets of wax paper. Heat oven to 325 F. Grease 13x9-inch glass baking dish with 1 teaspoon melted margarine. Spoon 2 rounded tablespoons filling into center of each pancake. Fold 2 sides over filling; fold up ends to form a rectangle. Place blintzes in prepared dish; brush with remaining margarine.* Bake 20 to 25 minutes or until heated through. Serve with sour half and half and strawberry preserves, if desired. *NOTE: At this point, blintzes may be covered tightly and refrigerated several hours or overnight until ready to bake. Uncover; proceed as recipe directs. NUTRITIONAL ANALYSIS per serving: * calories 196 * carbohydrates 14 g * protein 8 g * fat 12 g * calcium 187 mg * sodium 240 mg * cholesterol 90 mg * dietary fiber 0 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker03.zip
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