Vicki Sebastiani's Ricotta Stuffed Squash Blossoms
- Herb Cheese Filling:
- 15 oz Carton
- 1/2 c Finely chopped onion
- 1/2 c Toasted almonds -- finely
- Chopped
- 1/2 c Freshly grated Italian
- Asiago -- or Parmesan
- Cheese
- 2 tb Minced fresh basil or -- 2
- ts Dried
- 2 tb Minced parsley
- 1 ts Seasoned salt
- 1/2 ts Pepper
- Stuffed Squash Blossoms:
- 15 To 25
- 2 tb 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 1/2 to 2 1/2 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
Asiago cheese, basil, parsley, seasoned salt and pepper. Mix well.
To Make the Stuffed Squash Blossoms....
1. Preheat oven to 350° F. Spoon 1 1/2 to 2 1/2 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
