(Spring form pan is essential to this recipe) Preheat oven to 350 degrees F. In boiling, salted water, cook beet greens until tender (about 7 to 8 minutes). Refresh in ice water bath and drain liquid. Roughly chop beet greens and toss into mixing bowl. Add ricotta and eggs and mix well. Add parmesan cheese and fresh nutmeg and just stir through. Butter spring form pan with 1 tablespoon butter and pour batter into pan. Bake at 350 degrees for 1 hour and 10 minutes, or until a knife inserted near edge exists cleanly. Cool 10 minutes, remove from spring mold and serve warm. Yield: 8 servings Recipe By :MOLTO MARIO SHOW#MB5661 Posted to MC-Recipe Digest V1 #292 Date: Sun, 10 Nov 1996 22:55:09 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (1115g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1258 (64%)|
|Amt Per Serving||% DV|
|Total Fat 139.7g||186 %|
|Saturated Fat 55.7g||279 %|
|Monounsaturated Fat 49.5g|
|Polyunsanturated Fat 15.2g|
|Cholesterol 4348.5mg||1338 %|
|Sodium 2930.6mg||101 %|
|Potassium 1470.3mg||39 %|
|Total Carbohydrate 12g||4 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 11.9g|
|Protein 164.4g||235 %|
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Calories per serving: 1966
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