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The Quilt Inn Country Cookbook
Aliske Webb
1
/2 tsp. salt
In large skillet, melt 1 tbsp. butter. Add onion and pine nuts. Saute 5 minutes.
Add spinach. Cover and cook until spinach is wilted (about 2 minutes). Transfer to
mixing bowl and set aside.
Melt remaining butter in skillet. Stir in flour and cook 1 minute. Whisk in milk and
water. Cook, stirring constantly, until mixture forms thick roux. Remove from heat and
stir in tomatoes, 1 cup provolone cheese, pepper, salt and onion mixture.
Just before serving, heat oven to 350F. Cut each pastry in half horizontally.
Spoon filling into bottoms. Replace tops. Sprinkle with remaining provolone. Bake 12
minutes. Serve hot.
Lunar Craters
puff pastry (for recipe, see index) (if using frozen, thawed and rolled into sheet)
1
2
1
1
1
1
1
1
2
1
onion, chopped
cloves garlic, chopped
1/2 tsp. curry powder
tsp. ground cummin
/2 tsp. ground cinnamon
/2 tsp. ground cardamon
/2 tsp. salt
/2 cup walnut
tbsp. vegetable oil
carrot, grated fine
raisins to garnish
Preheat oven to 400F. Lightly grease 2–inch muffin pans. On lightly floured
surface, roll out pastry. Using 2–inch round cookie cutter, cut rounds of pastry. Press
one pastry round into each muffin pan cup. Pierce with fork.
To prepare filling: heat oil in large skillet. Add onion and saute 5 minutes.
Reduce to low heat. Add garlic, curry powder, cumin, cinnamon, cardamon and salt.
Cover and cook 5 minutes. Add spinach and stir until well blended. Cook 2 minutes.
Transfer to blender, add walnuts and process until puree forms.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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