1 1/4 cup (10 oz.) Sargento Old Fashioned Ricotta Cheese
1 cup (4 oz.) Sargento Fancy Supreme Shredded Swiss Cheese
1/4 cup Confectioners sugar
1 tsp Grated lemon rind
1 package (4 oz.) crepes (9-inch)
4 medium Pears, cored and sliced 1/4-inch thick
2 tbsp Butter or margarine
1 tsp Fresh lemon juice
2 tbsp Brown sugar
1/2 cup Golden raisins
1/2 tsp Cinnamon
1/2 cup Chopped, toasted pecans <BR>
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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.
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