| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
Italian |
Appetizers |
8 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Chili seasoning |
| 1/4 |
c |
Cold margarine, diced |
| 1/4 |
c |
Lard, diced |
| 1/2 |
c |
Finely grated Cheddar cheese |
| 3 |
tb |
Cold water |
| 6 |
sl |
Bacon, chopped |
| 2 |
|
Onion, chopped |
| 4 |
oz |
Crabmeat, flaked |
| 3 |
|
Eggs |
| 2/3 |
c |
Half-and-half |
| 1/2 |
ts |
Mustard powder |
| 1/4 |
ts |
Cayenne pepper |
|
|
Salt to taste |
|
|
Tomato slices (opt) |
|
|
Italian parsley sprigs (opt) |
INSTRUCTIONS
Preheat oven to 400'F. (205'C.). In a bowl, combine flour, salt and chili
seasoning. Cut in margarine and lard until mixture resembles bread crumbs.
Add cheese and mix well. Stir in cold water and mix to form a fairly firm
dough. Knead gently on a floured surface and roll out pastry. Set a 10"
flouted flan pan with a removable bottom on a baking sheet. Press pastry
into flutes and trim edge neatly. Prick base with a fork. Line pastry with
waxed paper and fill with dried beans.
Bake 15 minutes. Remove waxed paper and beans and bake 5-10 minutes more or
until dry and lightly golden. Fry bacon 3 minutes. Add onion; cook 2
minutes. Remove from heat; mix with crabmeat. Spoon mixture into flan
shell. Whisk eggs, half-and-half, mustard, cayenne and salt. Pour into flan
shell. Bake 30-35 minutes or until set and lightly golden. Garnish with
tomato and parsley, if desired, and serve warm or cold.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”