---------- 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.
   * 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