Cheese Blintzes

---------- Recipe via Meal-Master (tm) v8.02

Title: Cheese Blintzes
Categories: Cheese/eggs, Desserts
Yield: 12 blintzes

2 c Ricotta cheese
-OR- dry curd cottage cheese
3 oz Cream cheese; softened
1/4 c Sugar
1 ts Vanilla
3 Eggs
1 c Milk
3/4 c Pancake & Waffle Mix
-- (Aunt Jemima Original)
2 tb Vegetable oil
2 tb Margarine or butter; melted
Dairy sour half and half
-OR- sour cream (optional)
Strawberry preserves (opt.)

In small mixer bowl, combine ricotta cheese, cream cheese, sugar and
vanilla. Beat at medium speed on electric mixer until smooth. Cover;
chill until ready to use.

Combine eggs, milk, pancake mix and oil; mix until smooth. Let stand 5
minutes. Heat 6 to 7-inch skillet over medium-high heat. For each
pancake, pour scant 1/4 cup batter into hot, prepared pan; immediately
tilt pan to coat bottom evenly with thin layer. Cook 45 seconds or until
top looks dry. Turn; cook about 20 seconds more. Stack pancakes between
sheets of wax paper.

Heat oven to 325 F. Grease 13x9-inch glass baking dish with 1 teaspoon
melted margarine. Spoon 2 rounded tablespoons filling into center of each
pancake. Fold 2 sides over filling; fold up ends to form a rectangle.
Place blintzes in prepared dish; brush with remaining margarine.* Bake 20
to 25 minutes or until heated through. Serve with sour half and half and
strawberry preserves, if desired.

*NOTE: At this point, blintzes may be covered tightly and refrigerated
several hours or overnight until ready to bake. Uncover; proceed as
recipe directs.

NUTRITIONAL ANALYSIS per serving:
* calories 196
* carbohydrates 14 g
* protein 8 g
* fat 12 g
* calcium 187 mg
* sodium 240 mg
* cholesterol 90 mg
* dietary fiber 0 g

Source: "Hurry, Let's Eat!"
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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