Spinach Tartlet Recipe
Ingredients
| Fresh spinach | 2 Cup (32 tbs), firmly packed | |
| Nutmeg | 1 Pinch | |
| Swiss cheese | 1 Cup (16 tbs), shredded | |
| Cayenne pepper | 1 Dash | |
| Paprika | 1 | |
| Onion | 3 Tablespoon, chopped | |
| Whipping cream | 1 Cup (16 tbs) | |
| Eggs | 4 Medium, beaten | |
| Basil | 1⁄4 Teaspoon, crumbled | |
| Butter | 3 Tablespoon | |
| Black pepper | 1⁄4 Teaspoon | |
| Fresh mushrooms | 1⁄4 Pound, sliced | |
| Salt | 1 Teaspoon | |
| Flour | 1 Tablespoon |
Directions
Mix together spinach, onion, and basil; cook in Radarange oven 1 minute.
Turn into electric blender container; blend until smooth.
Heat butter or margarine in 10" glass pie plate in oven 45 seconds.
Add sliced mushrooms; cook 1 minute.
Sprinkle with flour, stir, cook 1 minute.
Spoon the spinach puree on top of mushrooms; sprinkle with cheese.
Beat remaining ingredients together with wire wisk; pour over cheese.
Cook in oven 10 to 12 minutes, giving plate a quarter turn every 3 minutes.
After 6 minutes of cooking time spoon some of uncooked portion from center over the top.
Remove from oven; let stand 10 minutes.
Sprinkle with paprika.
Cut in wedges to serve.
Turn into electric blender container; blend until smooth.
Heat butter or margarine in 10" glass pie plate in oven 45 seconds.
Add sliced mushrooms; cook 1 minute.
Sprinkle with flour, stir, cook 1 minute.
Spoon the spinach puree on top of mushrooms; sprinkle with cheese.
Beat remaining ingredients together with wire wisk; pour over cheese.
Cook in oven 10 to 12 minutes, giving plate a quarter turn every 3 minutes.
After 6 minutes of cooking time spoon some of uncooked portion from center over the top.
Remove from oven; let stand 10 minutes.
Sprinkle with paprika.
Cut in wedges to serve.
Chef
