| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Bread crumbs |
| 1 |
tb |
Butter; melted |
| 1 |
ts |
Parmesan cheese; grated |
| 1 |
sm |
Onion; chopped |
|
|
Vegetable oil |
| 1/4 |
lb |
Fresh mushrooms; sliced thin |
| 1 1/2 |
lb |
Cream cheese |
| 4 |
|
Eggs |
| 1/2 |
ts |
Nutmeg |
| 1/4 |
c |
Light cream |
| 1/4 |
c |
Beer |
| 1 |
lb |
Fresh spinach; washed |
INSTRUCTIONS
From: Floramaria Deter <fmc@netcom.com>
Date: Fri, 2 Aug 1996 07:48:18 -0700
Combine bread crumbs, butter & parmesan; press into an 8" springform pan.
Bake @350 degrees for 10 min. until lightly browned. Remove from oven;
lower oven temp. to 300. In a skillet saute onion until translucent. Add
mushrooms & cook until they "sweat." Cool. Cream cheese, eggs, nutmeg,
light cream & beer together until light and fluffy. Steam, drain & chop
spinach coarsely. Squeeze in paper towels to remove excess liquid.
Carefully fold mushroom mixture & spinach into cheese mixture. Pour into
prepared crust & bake for 1 1/2 hours. Turn off oven; set door slightly
ajar; and allow cake to cool for 2 hours in oven. Refrigerate for at least
3 hours before removing from pan. From "Brew Cuisine"
MC-Recipe Digest V1 #180
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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