Recipe - Fruit Topped Cheese Blintzes

1 One fourth cup (10 oz.) Sargento Old
Fashioned Ricotta Cheese
1 cup (4 oz.) Sargento Fancy
Supreme Shredded Swiss
Cheese
One fourth cup Confectioners sugar
1 teaspoon Grated lemon rind
1 pack (4 oz.) crepes (9inch)
4 md Pears; cored and cut or sliced up
1/4inch thick
2 tablespoon Butter or margarine
1 teaspoon Fresh lemon juice
2 tablespoon Brown sugar
One half cup Golden raisins
One half teaspoon Cinnamon
One half cup Chopped; toasted pecans BR

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, seamside down, in 13 x 9inch 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
crisptender. 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.

JEWISHFOOD digest 302

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.