1 : tb Olive oil
2 : ts Honey mustard
2 : 1/ ts Lemon juice
2 : ts Red wine vinegar
2 : ts Capers -- rinsed and
Drained : Drained
Salt : Salt and freshly ground
Pepper : Pepper
4 : lg Eggs -- room temperature
6 : oz Mesclun or mixed salad
Greens : Greens
4 : sl Seven-grain bread
3/4 : c Alfalfa sprouts
2 : c Rice
4 : -(up to)
6 : c Water
4 : Eggs
Oyster : Oyster sauce
0: Cream together sugar and crisco, beating until light
1: Beat in eggs until creamy, then stir in flour and baking powder to amek soft dough
2: Divide dough evenly into 16 parts
3: Roll each part into a flattened ball and set aside on a plate
4: Wrap plate in plastic wrap and refrigerate two hours
5: Grease cookie sheet and set aside
6: Roll 1 ball dough into a rectangle about 1/16" thick
7: Spread 1 heaping teaspoon of filling <or more> evenly over dough leaving a generous margin
8: Roll out another ball into similar shape and lay it neatly over the first
9: Using sharp knife, trim the tart to approximately 3 1/2"x5" and crimp edge with fingertips or tines of fork
10: Place tart on cookie sheet and prick top with fork
11: Optional--lightly beat egg white with milk; brush tops of tarts and sprinkle with sugar, if desired
12: Bake 350 for 25 mins, until edges are browned
13: Prick again during first 10 mins of baking keep them flat
14: Cool, wrap, and store at room temp or frig
15: Tarts may also be iced
16: Posted on Cooking echo by Pat Stockett