Spinach Timbales Recipe
Ingredients
| Spinach | 2 Pound | |
| Eggs | 2 | |
| Milk | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Prepared horseradish | 1 Tablespoon | |
| Salt - 1/4 to 1/2 teaspoon | ||
| Pepper | 1 | |
| Ground nutmegs | ||
Directions
GETTING READY
1. Chop off the spinach stems. In a bowl of lukewarm water dip the leaves to wash them well.
2. Drain well.
3. Preheat oven to 350°F.
MAKING
4. In a Dutch oven place the spinach. No need to add additional water.
5. Cover and let the spinach cook over high heat for 5 minutes.
6. Drain the excess water and chop the spinach.
7. Mix 2 1/2 cups of spinach and rest of the ingredients. Stir well.
8. Grease 6 baking molds or custard cups. Spoon the spinach mixture in the molds.
9. In a baking pan of size 13- x 9- x 2-inch, place the molds.
1O. In a pan pour hot water up to a depth of 1 inches.
11. Bake for 45 minutes at 350°F till it sets.
12. Unmold in a serving platter.
SERVING
13. Serve Spinach Timbales in a serving platter.
1. Chop off the spinach stems. In a bowl of lukewarm water dip the leaves to wash them well.
2. Drain well.
3. Preheat oven to 350°F.
MAKING
4. In a Dutch oven place the spinach. No need to add additional water.
5. Cover and let the spinach cook over high heat for 5 minutes.
6. Drain the excess water and chop the spinach.
7. Mix 2 1/2 cups of spinach and rest of the ingredients. Stir well.
8. Grease 6 baking molds or custard cups. Spoon the spinach mixture in the molds.
9. In a baking pan of size 13- x 9- x 2-inch, place the molds.
1O. In a pan pour hot water up to a depth of 1 inches.
11. Bake for 45 minutes at 350°F till it sets.
12. Unmold in a serving platter.
SERVING
13. Serve Spinach Timbales in a serving platter.
Chef
