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Spinach Fettuccine "Muffins"
Cook fettuccine according to package directions, omitting salt; drain and set aside.
Generously butter muffin pans. Sprinkle 1 teaspoon Parmesan cheese into each cup.
Combine 1/2 cup Parmesan cheese, creme fraiche, ricotta cheese, half-and-half, eggs, salt, and pepper in container of an electric blender or food processor. Cover and process until smooth. Place 2 tablespoons cheese mixture into each muffin cup. Fill each muffin cup with equal amounts of fettuccine. Pour remaining cheese mixture over fettuccine to fill each cup. Sprinkle 1 teaspoon Parmesan cheese over each cup, and freeze 2 hours or until firm.
Place frozen muffin pans on oven rack at lowest position. Bake at 375 degrees for 35 minutes (tops of muffins will be moist). Remove from pan, and serve immediately.
Yield: 1-1/2 dozen.
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