Name: Vicki Sebastiani's Ricotta Stuffed Squash Blossoms
Ingredients: Herb Cheese Filling:; 15 oz Carton; 1/2 c Finely chopped onion; 1/2 c Toasted almonds -- finely; Chopped; 1/2 c Freshly grated Italian; Asiago -- or Parmesan; Cheese; 2 tb Minced fresh basil or -- 2; ts Dried; 2 tb Minced parsley; 1 ts Seasoned salt; 1/2 ts Pepper; Stuffed Squash Blossoms:; 15 To 25; 2 tb Unsalted butter -- melted; Ricotta cheese; Squash blossoms

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Vegetables	Italian	Cheese, Nuts, Vegetables	1	Servings

INGREDIENTS

		Herb Cheese Filling:
15	oz	Carton
1/2	c	Finely chopped onion
1/2	c	Toasted almonds — finely
		Chopped
1/2	c	Freshly grated Italian
		Asiago — or Parmesan
		Cheese
2	tb	Minced fresh basil or — 2
	ts	Dried
2	tb	Minced parsley
1	ts	Seasoned salt
1/2	ts	Pepper
		Stuffed Squash Blossoms:
15		To 25
2	tb	Unsalted butter — melted
		Ricotta cheese
		Squash blossoms

INSTRUCTIONS

1.  In a medium bowl, combine ricotta cheese, onion, toasted almonds,
Asiago cheese, basil, parsley, seasoned salt and pepper. Mix well.
To Make the Stuffed Squash Blossoms....
1.  Preheat oven to 350° F.  Spoon 1 1/2 to 2 1/2 tablespoons Herb Cheese
Filling into each squash blossom, depending on size of blossoms.  Be
careful not to overfill. Gently fold blossom ends over filling. 2. Arrange
in a shallow baking dish.  Drizzle with melted butter. 3. Bake in 350° F
oven for 15 minutes until heated through.
Recipe By     : SusanY3645
From: Love2bake@aol.Com               Date: Thu, 8 Dec 1994 14:07:56 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Actions DO speak louder than words. Do Jesus’?”