peripatize (iou) and Jack-o' -Lantern Spinach Tarts (recipes)

peripatize (iou)

peripatize verb intrans. rare. Also peripatise. M17.
[from Greek peripatein: see PERIPATETIC, -IZE.]
Be peripatetic; walk about.

Jack-o' -Lantern Spinach Tarts (recipes)

Jack-o' -Lantern Spinach Tarts

Yield: Makes 32 tarts

Ingredients:

1tablespoon olive oil

1cup chopped yellow onions

1/2cup milk

2tablespoons flour

1tablespoons plus 1-1/2 teaspoons Worcestershire sauce

3/4teaspoon salt

1/4teaspoon ground red pepper

6ounces processed cheese, cut in 1-inch cubes

2(10-ounce) packages frozen chopped spinach, thawed and squeezed dry

2refrigerated pie crusts

Preparation:

1.Preheat oven to 425°F. Heat oil in 12-inch nonstick skillet over medium-high. Add onions and cook 3 minutes or until translucent, stirring frequently. Meanwhile, in 1-ounce jar, combine milk, flour, Worcestershire sauce, salt and ground red pepper; top with lid and shake vigorously.2.Reduce heat to medium; add milk mixture and cook and stir until well blended. Add cheese, stirring until melted. Stir in spinach until well blended; set aside.3.Place 1 pie crust dough on cutting board. Using 2-inch biscuit cutter, cut out 24 rounds. Repeat with remaining pie crust dough.4.Using tip of very sharp knife, cut out 2 eyes, nose and mouth out of 16 of the rounds to make Jack-o' -lantern faces. Carefully remove centers and set aside. Reserve cut rounds. Place 32 uncut rounds in three 12-cup mini muffin pans, 1 round in each cup. Leave 4 sections empty. Spoon 1 tablespoon spinach mixture on top of each round. Top 16 of them with the cut-out Jack-o' -lantern rounds and the Other 16 with the reserved centers, giving each 2 eyes, 1 nose and 1 mouth. Press dough down gently with fingertips to adhere.5.Bake 10 minutes or until golden brown. Cool in pans on wire racks 5 minutes; remove tarts to racks.

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