Name: Venetian Stuffing with Cheese
Ingredients: 2 tb Butter; 3 Green onions, minced; 2/3 c Chopped walnuts; 1 cl Garlic, minced; 1 oz Pancetta, minced; 1/2 ts Dried rosemary; 1/4 ts Dried savory; 1/8 ts Dried thyme; 1 lb Part-skim ricotta cheese; 3/4 lb Fresh Swiss Chard or spinach, cooked, squeezed dry, and finely chopped; 1 c Cooked rice; 2 oz Freshly grated Parmesan; 1 1/2 oz Fontina or Jarlsberg cheese, shredded; Salt and fresh ground pepper

When you look forward, you shall see a long forever, a boundless duration before you, which will swallow up your thoughts, and amaze your soul; and you will absolutely despair of ever having any deliverance, any end, any mitigation, any rest at all; you will know certainly that you must wear out long ages, millions and millions of ages, in wrestling and conflicting with this almighty merciless vengeance; and then you will have so done, when so many ages have actually been spent by you in this manner, you will know that all is but a point to what remains.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains	Venetian	Poultry, Rice, Cheese, Breakfast	1	Servings

INGREDIENTS

2	tb	Butter
3		Green onions, minced
2/3	c	Chopped walnuts
1	cl	Garlic, minced
1	oz	Pancetta, minced
1/2	ts	Dried rosemary
1/4	ts	Dried savory
1/8	ts	Dried thyme
1	lb	Part-skim ricotta cheese
3/4	lb	Fresh Swiss Chard or spinach, cooked, squeezed dry, and finely chopped
1	c	Cooked rice
2	oz	Freshly grated Parmesan
1 1/2	oz	Fontina or Jarlsberg cheese, shredded
		Salt and fresh ground pepper

INSTRUCTIONS

1.  Melt butter in large skillet over medium heat. Add onion; cook 2
minutes. 2. Stir in walnuts, garlic, pancetta and herbs and continue
cooking about 2 minutes, being careful not to burn herbs. Remove from heat
and cool. 3. Transfer to mixing bowl, add remaining ingredients and blend
well. Taste and adjust seasoning as desired. Ahead: Stuffing can be
prepared up to 2 days ahead. Cover and refrigerate.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Jerry Wragg