Name: Spinach-Cheese Tartlets
Ingredients: 1/2 c Cold butter; cut into pieces; 6 tb Lard or shortening such as crisco; 2 1/2 c All-purpose flour; 4 tb Ice water; up to 6; 4 Eggs; 1 1/2 c Cottage cheese; 1 sm Onion; finely chopped; 2 Garlic cloves; minced; 10 oz Frozen chopped spinach; thawed; 1 c Shredded monterey jack cheese; 1/2 c Freshly grated parmesan cheese; 1/2 ts Salt

It’s without doubt that the population of heaven is multi-ethnic. There are many places you can turn in the Bible if you wish to prove the sin of racial discrimination, but when we read those in heaven are from “every tribe and tongue and people and nation” (Rev. 5:9), it’s unmistakable that God’s does not judge one’s worth based upon a superficial distinction such as skin pigmentation. God looks at the heart. And He loves and welcomes all people who have a heart to do His will. We live in a world that likes to separate. In God’s economy the only separation seen is those with Christ and those without Christ. Ultimately, that is all that matters.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Sandwiches	30	Servings

INGREDIENTS

1/2	c	Cold butter; cut into pieces
6	tb	Lard or shortening such as crisco
2 1/2	c	All-purpose flour
4	tb	Ice water; up to 6
4		Eggs
1 1/2	c	Cottage cheese
1	sm	Onion; finely chopped
2		Garlic cloves; minced
10	oz	Frozen chopped spinach; thawed
1	c	Shredded monterey jack cheese
1/2	c	Freshly grated parmesan cheese
1/2	ts	Salt

INSTRUCTIONS

PASTRY
FILLING
To Make The Pastry: 1. In a large bowl, cut the butter and lard into the
flour with a pastry blender or 2 knives until the mixture resembles coarse
crumbs. Sprinkle the ice water over the mixture, 1 tablespoon at a time,
stirring with a fork until the pastry is well blended and gathers into a
ball. Sprinkle the dough with a little flour. Wrap in plastic wrap and
refrigerate at least 1 hour.
2. Divide the chilled dough into 2 portions. Roll one portion out on a
lightly floured work surface into a circle about 1/8 inch thick. Cut out
pieces to fit onto a 2 1/2 to 3 inch tartlet pans. Gently press the pieces
of dough into the pans and prick them on bottom with a fork. Repeat with
the second portion of dough. Put the pans on a baking sheet and place them
in the freezer for about 15 minutes, or until the dough is firm.
3. Preheat the oven to 375 degrees. Cut small squares of foil, each about 3
inches square, for each tartlet.
4. Remove the pans from the freezer. Line the pastry with the foil squares,
shiny side down, and fill the foil with dried beans, rice, or pastry
weights to keep the pastry flat during baking.
5. Bake the pastry shells 12 to 15 minutes, or until the foil lifts out of
the shells easily. Remove the foil and weights from the shells. Continue
baking the shells 8 to 10 minutes, or until the pastry is very lightly
browned and firm. Cool the shells completely, about 45 minutes, in the
pans.
6. Remove the cooled shells from the pans. They may be stored in the
refrigerator in a tightly closed container for a few days or in the freezer
for several weeks.
To Make the Tartlets: 1. Preheat the oven to 375 degrees. In a medium bowl,
beat the eggs. Add the cottage cheese, onion, and garlic and mix well.
2. In a sieve, press the water out of the spinach. Add the spinach,
cheeses, and salt to the egg mixture. Stir until well mixed.
3. Fill each baked pastry shell with about 2 tablespoons of filling.
4. Put the shells on baking sheets and bake for 20 to 22 minutes, or until
they are puffed and golden on top. Serve hot.
Recipe by: http://www.geocities.com/Heartland/Valley/2290/
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 20,
1998

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“Hell! I thought it didn’t matter what you believed as long as you were sincere!”