INGREDIENTS

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

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”