| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Dessert |
10 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
(10 oz.) Sargento Old Fashioned Ricotta Cheese |
| 1 |
c |
(4 oz.) Sargento Fancy Supreme Shredded Swiss Cheese |
| 1/4 |
c |
Confectioners sugar |
| 1 |
ts |
Grated lemon rind |
| 1 |
pk |
(4 oz.) crepes (9-inch) |
| 4 |
md |
Pears; cored and sliced 1/4-inch thick |
| 2 |
tb |
Butter or margarine |
| 1 |
ts |
Fresh lemon juice |
| 2 |
tb |
Brown sugar |
| 1/2 |
c |
Golden raisins |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
c |
Chopped; toasted pecans <BR> |
INSTRUCTIONS
From: bgl@leass.PCC.COM (Barbara Leass)
Date: Mon, 5 Aug 96 17:51:04 CDT
Found an intersting WEB site today.. Here is the adress. You can link to
other recipes and Cities from there:
http://www.roa.com/newyork/blintzes.html
Stir together Ricotta and Swiss cheeses, confectioners sugar and lemon
rind. Separate crepes according to package directions. Place bout 2
tablespoons cheese mixture in center of each crepe. Fold both sides over
filling; fold top and bottom edge over center, forming squares. Place
blintzes, seam-side down, in 13 x 9-inch baking dish. Cover with foil.*
Bake at 350F 10 minutes or until heated through. Meanwhile, in medium
skillet, cook pears in butter over medium heat 3 minutes or just until
crisp-tender. Stir in lemon juice, brown sugar, raisins and cinnamon; heat
through. Pour over blintzes. Sprinkle with chopped pecans. 10 servings
*At this point, blintzes can be refrigerated overnight. Let stand at room
temperature 15 minutes before baking. Bake 20 minutes or until heated
through.
Nutrition Information Per Serving: Calories 272 Protein 8 g., Carbohydrates
31 g., Fat 14 g., Cholesterol 34 mg., Sodium 163 mg., Calcium 183 mg.
JEWISH-FOOD digest 302
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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