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Florentine cheese tarts
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| Artist: |
_ |
| Categories: |
Breakfast, Cheese, Cheese & Eggs, Eggs, Pork, Tarts & Pies |
| Yield: |
30 |
| Rating: |
0 |
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Ingredients:
| 18
| | Eggs | | 1/2
| cup | Flour | | 2
| tbsp | Sugar | | 1
| lbs | Cheddar cheese, shredded | | 1
| lbs | Cottage cheese -- large | | | Curd | | 1/2
| cup | Butter | | 1
| | Onion -- minced | | 12
| oz | Evaporated milk | | 10
| oz | Frozen spinach -- thawed | | 1
| lbs | Ham cubes | | 1/2
| tsp | Celery seed | | 1/2
| tsp | Dry mustard | | 1/2
| tsp | Bon appetit seasoning | | 1/2
| tsp | Nutmeg | | 2
| tbsp | Flour |
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Procedures:
| 1 | Saute together ham, butter, onion, spinach, spices, and 2 tablespoons of flour; set aside. | | 2 | Whisk eggs, sugar, ?cup of flour, and cheeses. | | 3 | Add ham mixture. | | 4 | Ladle into greasedmuffin cups. | | 5 | Bake for 30 minutes at 325°F. | | 6 | Cool completely. | | 7 | Slide knife around each tart to loosen and remove from pans. | | 8 | Reheat on baking sheet at 325f for about 15 minutes. | | 9 | Makes about 30 tarts |
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