KitchenAid KSM100PSWW Use & Care Guide - Page 62

ENGLISH MUSHROOM-ONION TARTLETS YIELD: 24 TARTLETS 4 ounces light cream cheese 3 tablespoons butter or margarine, divided 3⁄4 cup plus 1 teaspoon all-purpose flour 8 ounces fresh mushrooms, coarsely chopped 1⁄2 cup chopped green onions 1 egg 1⁄4 teaspoon dried thyme leaves 1⁄2 cup shredded Swiss cheese Place cream cheese and 2 tablespoons butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Add 3⁄4 cup flour. Turn to Speed 2 and mix about 1 minute, or until well blended. Form mixture into ball. Wrap in waxed paper and chill 1 hour. Clean mixer bowl and beater. Divide chilled dough into 24 pieces. Press each piece into miniature muffin cup (greased, if desired). Meanwhile, melt remaining 1 tablespoon butter in 10-inch skillet over medium heat. Add mushrooms and onions. Cook and stir until tender. Remove from heat. Cool slightly. Place egg, remaining 1 tablespoon flour, and thyme in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 30 seconds. Stir in cheese and cooled mushroom mixture. Spoon into pastry-lined muffin cups. Bake at 375°F for 15 to 20 minutes, or until egg mixture is puffed and golden brown. Serve warm. PER SERVING: (2 TARTLETS) ABOUT 98 CAL, 4 G PRO, 8 G CARB, 6 G FAT, 33 MG CHOL, 83 MG SOD 60 APPETIZERS AND ENTRÉES