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*** A WORD FROM THE KITCHEN ***
Getting ready for the weekend and some zoo-time with the
kiddies. Easter weekend was such surprisingly bad weather
I'm happy to be able to get a redo this time. Lots of
family fun planned and a wild game buffet dinner at
a restaurant a bit away too ought to be interesting.
I'm always up for something new. We finally made it
through the rest of the Easter leftovers and one
of the recipes I'll keep out for more is these SPINACH
DIAMOND PUFFS with puff pastry these are really a nice
before dinner or snack idea all year round. I haven't
mastered freezing them assembled yet like you buy in
the store but I'm all good with making them as I go.
Enjoy!
Marzee
mailto:mz@gophercentral.com
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RECIPE: SPINACH DIAMOND PUFFS
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INGREDIENTS:
1 package (10 ounces) frozen chopped spinach, thawed and
drained
1/2 cup carrots, finely chopped
1 tablespoon onion, finely chopped
1/2 cup mayonnaise
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
4 ounces Swiss cheese, shredded (1 cup)
1 package (17.25 ounces) frozen puff pastry sheets, thawed
1 egg, lightly beaten
1 tablespoon water
DIRECTIONS:
Preheat oven to 425 degrees F. Cover 12" * 15" Rectangle
Baking Stone with Parchment Paper. Place drained spinach
on paper towels and press to remove excess moisture. Chop
carrots and onion using Food Chopper. Place spinach,
carrots, onion, mayonnaise and seasonings in Classic 2-Qt.
Batter bowl. Shred cheese into batter bowl using Deluxe
cheese grater; mix well. Lightly sprinkle flat side of 18"
* 12" Grooved Cutting Board with flour. Using floured
Dough and Pizza Roller, roll one pastry sheet into a 12-
inch square using Pizza Cutter.(Do not separate squares.)
Using small Stainless Steel Scoop, place a scant scoop
spinach mixture in center of each square. Flatten slightly
with back of scoop. Combine egg and water. Using Pastry
Brush, brush egg mixture over cut lines in pastry and
around outside edge of large square. For each appetizer,
bring two opposite corners of each square up and over
filling, pinch together firmly and twist. Place on
Baking Stone. Brush appetizers with egg mixture. Brush
appetizers with egg mixture. Bake17-18 minutes or until
golden brown. Remove to serving platter using Mini-Serving
Spatula. Repeat with remaining pastry sheet and spinach
mixture. Serve warm.
Yield: 32 appetizers
Cook's Tip: The spinach mixture can be made ahead of time
and refrigerated, but assemble and bake the puffs just
before serving.
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MARZEE's CORNER
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TIPS FOR TOSSED SALADS
-Use a variety of greens for a complementary medley of text-
tures, flavors and colors. And remember, fresh herbs can
perk up even the simplest combinations.
-Mix dark greens with light, crisp greens with tender, and
straight greens with curly. iceberg lettuce with
dark green spinach, romaine with curly endive. Red leaf
lettuce provides both color and delicate flavor. Red cab-
bage and radicchio add color and texture, too.
-The drier the leaves, the better the dressing will hold.
Blot any leftover moisture that may be in the crevices.
Greens keep better and look fresher if torn into bite-size
pieces rather than cut. If you do use a knife, shred or
slice greens just before serving, using only enough to coat
the cut edges will appear darker and limp.
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