Mushroom Leek Tart
INGREDIENTS:
1 tablespoon butter or margarine
2 cups finely chopped leeks
1 1/2 Cups sliced Campbell's Fresh Mushrooms
1 can (10 3/4 ounces) Campbells Condensed Cream of Celery Soup
4 eggs, beaten
1 cup shredded Swiss cheese (4 ounces)
1/2 cup half-and-half or milk
1 tablespoon all-purpose flour
1/8 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground nutmeg
In 2-quart microwave-safe casserole, combine butter, leeks and mushrooms. Cover with lid; microwave on HIGH 6 minutes or until vegetables are tender, stirring once during cooking. Spoon off any excess liquid.
In medium bowl, stir soup until smooth; stir in eggs, cheese, half-and-half, flour, pepper and nutmeg. Stir in leek mixture until well blended. Pour into 9-inch microwave-safe pie plate.
Elevate on an inverted glass dish if necessary. Microwave, uncovered, at 50% power 22 minutes or until center is nearly set, rotating dish 3 times during cooking. let stand directly on countertop 10 minutes. Makes 8 appetizer servings.
Note: Be sure to remove grit from leeks before chopping. To clean leeks, simply cut them in half lengthwise and rinse away sand with running water.
TIP At 50% power your microwave oven will cycle on and off. The length of this cycle varies from oven to oven and can be as much as one minute in length (30 seconds on and 30 seconds off). When you use a reduced power level for less than one minute, the results may be hard to predict because you may not be sure where you entered the cycle. Instead of using a low power level for such a short time, microwave the food on HIGH, checking frequently, or place a cup of water alongside the food to absorb some of the microwave energy.
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Last updated February 15, 1998.
2 cups finely chopped leeks
1 1/2 Cups sliced Campbell's Fresh Mushrooms
1 can (10 3/4 ounces) Campbells Condensed Cream of Celery Soup
4 eggs, beaten
1 cup shredded Swiss cheese (4 ounces)
1/2 cup half-and-half or milk
1 tablespoon all-purpose flour
1/8 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground nutmeg
In 2-quart microwave-safe casserole, combine butter, leeks and mushrooms. Cover with lid; microwave on HIGH 6 minutes or until vegetables are tender, stirring once during cooking. Spoon off any excess liquid.
In medium bowl, stir soup until smooth; stir in eggs, cheese, half-and-half, flour, pepper and nutmeg. Stir in leek mixture until well blended. Pour into 9-inch microwave-safe pie plate.
Elevate on an inverted glass dish if necessary. Microwave, uncovered, at 50% power 22 minutes or until center is nearly set, rotating dish 3 times during cooking. let stand directly on countertop 10 minutes. Makes 8 appetizer servings.
Note: Be sure to remove grit from leeks before chopping. To clean leeks, simply cut them in half lengthwise and rinse away sand with running water.
TIP At 50% power your microwave oven will cycle on and off. The length of this cycle varies from oven to oven and can be as much as one minute in length (30 seconds on and 30 seconds off). When you use a reduced power level for less than one minute, the results may be hard to predict because you may not be sure where you entered the cycle. Instead of using a low power level for such a short time, microwave the food on HIGH, checking frequently, or place a cup of water alongside the food to absorb some of the microwave energy.
Won't you please take a moment to sign our Guest Book.
Don't for get to BOOKMARK this page....
Do you have a favorite recipe you'd like to submit? Just click on my name below, and I will post it giving you credit!