KitchenAid K45SSWH Instructions And Recipes Manual page 25

MUSHROOM-ONION TARTLETS
4 oz,l{@t CTeOm cq_ee_e
3 t_dde_l;OOnS mm'garine
or b_ltte*;
divided
C_ll;ld.s1 WaSl)OOn
all-ptlrpose[Mir
8 oz, [)'es!_ m_lshroom_,
c'ool_e{y c4_opped
c_q; c4_Opl_edg_reen
OH10HS
ff cup [_t-f)'ee %,g
s_d)stittlte o r i %*g
ff teaSl;OOn &'ied tl{yme
cup shredded Swiss
c4_ee_e
Place cream cheese and 2 tablespoons margarine in
mixer howl. Attach howl and flat heater to mixer.
Turn to Speed 4 and heat about 1 minute. Stop and
scrape howl. Add _ cup flour. Turn to Speed 2 and
mix about 1 minute, or until well blended. Form
mixture into a hall. Wrap in waxed paper and chill
1 hour.
Melt remaining 1 tablespoon margarine in 10-inch
skillet over medium heat.
Add
mushrooms and
onions. Cook and stir tlntil tender. Remove from
heat; cool slightly.
Divide chilled dough into 24 pieces. Press each
piece into miniature muffin cups (greased, if
desired).
Place egg substitute, remaining 1 teaspoon flour,
and thyme in clean mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed G and beat about
30 seconds. Stir in cheese and cooled mushroom
mixture. Spoon into pastry-lined cups. Bake at
375°Ffor 15to 20minutes,or
tmtil puffed and
golden brown. Serve warm.
Yield: 12 servings (2 tartlets per serving).
Per serving: About 98 cal, 4 g pro, 8 g carb, 6 g fat,
8 mg chol, 167 mg sod.
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