"Nancy Young" wrote:
> "Sheldon" wrote
> >"Nancy Young" wrote:
> >
> >> Anyone think of something else I could do with the ricotta
> >> instead? Don't look anything up, just ideas. Something I
> >> could freeze for another day.
> >Blintzes. *Prepare crepes... roll with ricotta and fruit filling
> >(pineapple titbits?), fry in butter, serve with cherry jam... they
> >freeze well too.
>
> I have never made crepes, never mind blintzes. *

Crepes are about the simplest food to prepare, even easier than
pancakes.

> That sounds great. *Heh, at this rate I'll be buying
more ricotta.

And buying a larger wardrobe. LOL Did I mention that blintzes are
about the most fattening food there is. <g>

This one is no calorie piker either...

RICOTTA WHIPPED POTATOES

This recipe was created to accompany Rib-eye Steaks.

2 pounds boiling potatoes
2/3 cup milk
5 tablespoons unsalted butter
2/3 cup ricotta

In a saucepan cover potatoes with cold water by 1 inch and simmer
until very tender, about 45 minutes.
While potatoes are cooking, in a small saucepan heat milk and butter
over moderately low heat, stirring, until butter is melted and keep
warm.

In a colander drain potatoes well. Force potatoes through a ricer or
medium disk of a food mill back into pan and stir in milk mixture.
Fold in ricotta and salt and pepper to taste and keep potatoes warm.

Gourmet
Tulio, Seattle WA
February 1997
Epicurious.com �
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Sheldon