Ingredients
-
-
2
-
1 1/2
-
-
2
-
1/2
-
1/2
-
3
-
1 1/2
-
1
-
1/2
-
1/8
-
1/2
-
-
1
Directions
Terrine With Spinach and Carrots, A rich side dish that goes well with a light chicken or pork Also tasty as an appetizer Cooking time is cooling and chilling time This will keep for 3 days refrigerated , A rich side dish that goes well with a light chicken or pork Also tasty as an appetizer Cooking time is cooling and chilling time This will keep for 3 days refrigerated
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Grease a 9x5 Inch Loaf Pan Very Well. |
|
3
Done
|
Sprinkle the Parmesan Into the Pan and Tap the Sides to Evenly Coat. |
|
4
Done
|
Turn the Pan Unside Down and Shake Off Excess Cheese. |
|
5
Done
|
For the Spinach Mixture, Coarsely Chop the Spinach. |
|
6
Done
|
Put the Spinach in a Pot of Boiling Water For 1 Minute. |
|
7
Done
|
Drain and Wring Out Excess Water. |
|
8
Done
|
Set Aside. |
|
9
Done
|
Mix the Cottage and Cream Cheeses Together With a Mixer Until There Are No Lumps of Cream Cheese. |
|
10
Done
|
Add Eggs, Flour, Salt, Pepper, Cheddar, and Spinach. |
|
11
Done
|
Mix Well and Set Aside. |
|
12
Done
|
For Carrot Mixture, Put Them in a Pot of Boiling Water For 3 Minutes, Remove and Set Aside. |
|
13
Done
|
Blend Eggs, Shallot, Ginger, Salt and Pepper With a Mixer. |
|
14
Done
|
Add Flour, Jack Cheese, and Half Anf Half. |
|
15
Done
|
Blend Well. |
