Recipe - Vicki Lawrences Crab Allandro

Herb Cheese Filling:
15 ounce Carton
One half cup Finely chopped onion
One half cup Toasted almonds finely
Chopped
One half cup Freshly grated Italian
Asiago or Parmesan
Cheese
2 tablespoon Minced fresh basil or 2
teaspoon Dried
2 tablespoon Minced parsley
1 teaspoon Seasoned salt
One half teaspoon Pepper
Stuffed Squash Blossoms:
15 To 25
2 tablespoon Unsalted butter melted
Ricotta cheese
Squash blossoms

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 One half to 2 One half 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