Yield: 10 Servings
Measure | Ingredient |
---|---|
1¼ cup | (10 oz.) Sargento Old Fashioned Ricotta Cheese |
1 cup | (4 oz.) Sargento Fancy Supreme Shredded Swiss Cheese |
¼ cup | Confectioners sugar |
1 teaspoon | Grated lemon rind |
1 pack | (4 oz.) crepes (9-inch) |
4 mediums | Pears; cored and sliced 1/4-inch thick |
2 tablespoons | Butter or margarine |
1 teaspoon | Fresh lemon juice |
2 tablespoons | Brown sugar |
½ cup | Golden raisins |
½ teaspoon | Cinnamon |
½ cup | Chopped; toasted pecans <BR> |
From: bgl@... (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:
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, .