18 eggs
1/2 cup flour
2 tbsp sugar
1 lb cheddar cheese, shredded
1 lb cottage cheese -- large
1 curd
1/2 cup butter
1 onion -- minced
12 oz evaporated milk
10 oz frozen spinach -- thawed
1 lb ham cubes
1/2 tsp celery seed
1/2 tsp dry mustard
1/2 tsp bon appetit seasoning
1/2 tsp nutmeg
2 tbsp flour
A Recipe for
Florentine Cheese Tarts
My favorite animal is steak. |
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This Recipe for Florentine Cheese Tarts is one of thousands in the Recipes-to-go Cheese Cookbook.
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We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
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This is a recipe for Florentine Cheese Tarts from the recipe cookbook of Recipes-to-go (Cheese)
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Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
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It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
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Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
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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
Serves: 30
Florentine Cheese Tarts Recipe brought to you by Recipes To-Go