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Feta And Ricotta Cheese Fondue

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Greek Cheese/eggs 4 Servings

INGREDIENTS

3 T Butter or margarine
4 oz Feta cheese 1/2" cubes
1/8 t Pepper, black
1 Lemon, juice of
1 T 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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