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FareShare Gazette -- February 2005 Recipes

A home-style FareShare Gazette -- February 2005 Recipes made with Ricotta Cheese, Asiago Cheese, Cider Vinegar, and Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 1 cup
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Saute the mushrooms and onions until almost cooked then add the garlic and spinach.

2. 2

   Cook, stirring, until the spinach is just done then stir in the cheeses and seasonings; continue cooking a moment longer until the cheeses have been completely mixed in and are starting to melt.

3. 3

   Place some of the spinach mixture on one side of a pancake and roll up.

4. 4

   Repeat with the rest of the pancakes and spinach mixture.

5. 5

   To serve, place two filled pancakes on a plate and reheat in the microwave for 1 to 2 minutes.

6. 6

   Wash and dry spinach, dry well and tear into pieces. Mix blueberries and mushrooms and arrange on a plate attractively and top with dressing

7. 7

   Fry bacon crisp, remove all but 1/4 cup of the grease.

8. 8

   Turn the heat to LOW on the skillet and add in the order they are listed, stirring constantly.

9. 9

   If too thick, add a little water one tablespoons at a time while stirring.

10. 10

    Drizzle on the salad.

11. 11

    Garnish with potato sticks straight from a can.

12. 12

    Combine crushed strawberries, yogurt, Splenda and almond extract.

13. 13

    Beat egg whites until stiff peaks form. Fold in strawberry mixture.

14. 14

    Spread evenly in an 8-inch (20 cm) square pan. Freeze until firm, about 4 hours.