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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