Stephanie,
I believe that Framer's Cheese, cottage cheese and Ricotta cheese can be used
interchangeably in recipies like lasagna. Here are a couple of more ideas:
1.) Blinzes
Filling= 1/2 lb. of cottage cheese (your Farmer's Cheese)
1/2 lb. cream cheese
1 egg, well beaten
2 T each-melted butter & sugar
1 t vanilla
Blend togther and allow 1 T of filling per blintz.

Wrappers= 4 eggs 1/2 t salt
1-1/2 c flour 2 T melted butter
2 c milk
Beat eggs well. Add flour combined with salt. Add butter and the milk gradually, beating
into a smooth batter. (I put it in a blender 6 hours prior to using and then let the air
bubbles rise out.)Grease a 7" skillet lightly and pour in 3 T of batter while swirling the
pan so that the batter covers the entire pan. Brown lightly on one side and turn our of pan
onto a paper towl. (Loosen the edges with a wooden spoon handle.)Stack completed wrappers
with waxed paper between them. Place 1 T of filling in center of wrapper and fold from opposite side,
envelope fashion. To serve, brush lightly with butter and fry quickly in skillet until
brown on both sides. Serve with favorite topping-sour cream,
cinnamon sugar, fruit. Blintzes can be frozen, either before or after frying. If they have been
fried, defrost them before reheating in a 325* oven for about 25 min.
Note- Make life easier by using store bought wrappers.

Stuffed Peppers

6 small green bell peppers
1 lb. of Farmer's cheese
1 c finely chopped scallioins, including the greens
1 zucchini, finely chopped
2 eggs, lightly beaten
salt and pepper to taste.

Preheat the oven to 350*. Slice off the tops of the peppers and core. Place the peppers in a large
sauce pan w/ cold water to cover. Bring to a boil and cook for 5 min; drain. Carefully remove the
ribs and seeds without puncturing the peppers (use a grapefruit knife if you have one). Combine the
remaining ingred. in a bowl and use this mixture to stuff the peppers. Stand the peppers upright
in a 3 inch deep souffle' dish or other ovenproof casserole that will hold them snugly. Pour about
1/2 inch of water into the dish and bake for 30 min. or until the peppers are done and tender.
Serves 6.

Ricotta Cake from the Moosewood Cookbook, pg 198
This is a great cheesecake substitute.

One spring form pan- the kind for a cheese cake
4 c Farmer's or Ricotta cheese
4 med. eggs
1 c buttermilk
1/c sugar or honey or more to taste
2 t pure vanilla extract
juice adn grated rind of 1 lime Or 1/2 lemon
1/4 t salt
Topping=1 c yogurt, flavored to taste w/ your favorite
preserves.

Combine all of the ingredient for cake in the blender.
Puree until very smooth and fluffy. Pour into a lightly buttered
springform pan. Bake 45 min at 375*, with a pan of water in the
oven. Cool completely before spreading on the topping. Decorate
with berries of other fresh fruit.

If you need more recipies I suggest getting the Moosewood cookbook.
They have cottage cheese and ricotta recipes. Happy baking!

Julie