| 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
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