| 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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