Guest guest Posted July 13, 2006 Report Share Posted July 13, 2006 Italian Puff 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced 2 medium zucchini, diced 2 tablespoons sherry 3 cups cooked rice 1 14 1/2 ounce can Italian style tomatoes 1/4 cup prepared pesto 2 large egg whites 1/2 of a 10.5 ounce package firm tofu, mashed 1 cup ricotta cheese 6 frozen puff pastry shells Heat oil in large skillet, saute onion and garlic over medium heat 2 minutes. Add zucchini and sherry; saute 5 minutes until soft. Remove from heat; stir in rice, tomatoes and pesto. Set aside. Bake puff pastry shells 15 minutes. Meanwhile lightly beat egg whites in medium bowl. Stir in tofu and ricotta cheese. Add tofu mixture to zucchini mixture. Spoon zucchini mixture into center of each half-baked pastry shell. Bake stuffed shells 400 degrees 15 more minutes. Makes 8 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2006 Report Share Posted July 13, 2006 I think my mother dated one of these once ... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2006 Report Share Posted July 13, 2006 ROFL... too funny!! Wanda strayfeather1 <otherbox2001 wrote: I think my mother dated one of these once ... Everyone is raving about the all-new Mail Beta. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.