---------- 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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