| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats, Grains | Cheese, Eggs, Pork, Breakfast | 30 | Servings | |
INGREDIENTS
| 18 | Eggs | |
| 1/2 | c | Flour |
| 2 | tb | Sugar |
| 1 | lb | Cheddar cheese, shredded |
| 1 | lb | Cottage cheese — large |
| Curd | ||
| 1/2 | c | Butter |
| 1 | Onion — minced | |
| 12 | oz | Evaporated milk |
| 10 | oz | Frozen spinach — thawed |
| 1 | lb | Ham cubes |
| 1/2 | ts | Celery seed |
| 1/2 | ts | Dry mustard |
| 1/2 | ts | Bon appetit seasoning |
| 1/2 | ts | Nutmeg |
| 2 | tb | Flour |
INSTRUCTIONS
Saute together ham, butter, onion, spinach, spices, and 2 tablespoons of flour; set aside. Whisk eggs, sugar, 1/2 cup of flour, and cheeses. Add ham mixture. Ladle into greasedmuffin cups. Bake for 30 minutes at 325F. Cool completely. Slide knife around each tart to loosen and remove from pans. Reheat on baking sheet at 325F for about 15 minutes. Makes about 30 tarts. Recipe By : Beechmont Bed & Breakfast Inn From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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