Spinach Tartlet Recipe
Ingredients
2 cups firmly packed shredded fresh spinach
1 cup shredded natural Swiss cheese
3 tablespoons chopped onion
1 cup whipping cream
4 medium eggs, beaten
1/4 teaspoon basil, crumbled
Pinch nutmeg
3 tablespoons butter or margarine
Dash cayenne pepper
1/4 teaspoon black pepper
1/4 pound fresh mushrooms, sliced
1 teaspoon salt
Paprika
1 tablespoon flour
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.
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