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Cheese Stuffed Zucchini Blossoms W/fresh Toma

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHEESE STUFFED ZUCCHINI BLOSSOMS W/FRESH TOMA
 Categories: Cheese, Main dish, Meats, Sauces
      Yield: 4 Servings
 
     16    To 18 zucchini blossoms

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Grated Jack cheese
      1 c  Ricotta cheese
      1    Jalapeno, seeded and chopped
    1/2 c  Chopped prosciutto or ham
      1 ts Ground cumin
      1 ts Chopped fresh oregano
      2 tb Chopped parsley
      1 md Tomato, peeled, seeded
           -- diced and drained
           Salt and pepper to taste
           Olive oil (abt. 2 tb.)

MMMMM------------------------TOMATO SAUCE-----------------------------
      2 tb Olive oil
      1    Onion, chopped
      4 lg Tomatoes, seeded and chopped
      1 c  Dry white wine
      1 tb Tomato paste
 
  Preheat oven to 325 F.
  
  Mix filling ingredients, adding tomato last.  Add salt and pepper to
  taste. Stuff squash blossoms carefully with about 1 tb. of filling
  each; don't overfill. Drizzle olive oil over blossoms. Place in a
  well-oiled shallow casserole.  Cover dish with foil and bake 15
  minutes. Uncover and bake 15 minutes longer. While squash blossoms
  are baking, prepare sauce. Spoon sauce over squash blossoms and serve
  immediately or serve at room temperature.
  
  To make the tomato sauce, heat olive oil in a skillet. Add onion and
  saute until softened.  Add tomatoes, wine and tomato paste. Let
  mixture cook uncovered until reduced and slightly thickened, about 5
  to 8 minutes, stirring occasionally.  Add salt and pepper to taste.
  
  Yield: Serves 4 to 6 as a main dish.
  
  Recipe developed by Renee Shepherd and Fran Raboff. From 1992
  "Shepherd's Garden Seeds" catalog.  Pg. 37. Posted by Cathy Harned.
 
MMMMM

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