inutes, then toss in the spinach and saute just a few
ixture on the pan. Bake for 30 minutes, stirring about every
ff heat, cover, and wait for one hour.
Add Spirulina
br>For the spinach mixture, coarsely chop the spinach.
Put the spinach in
Combine all ingredients.
Add olive oil to moisten to taste. Use as filling for spinach turnovers (in roll mix dough) or excellent as: pizza topping, dip for raw vegetables, to spread on French bread or crackers, to stuff boneless chicken breasts or to toss with hot pasta.
Cook and drain spinach.
Melt butter and cream cheese, add soup mix and seasoning; fold into spinach.
Put in casserole dish and top with bread crumbs and Parmesan cheese.
Bake at 375\u00b0 for 30 minutes.
Freezes well.
Serves 10.
Quadruple recipe for 50 people.
CREPES: Cook spinach according to package directions. Rinse
n the ginger and cook for 2 minutes.
Add in
nions are translucent. Add chopped spinach. remove from heat and set
Preheat oven to 350\u00b0F.
Cook spinach according to package instructions. Drain; add nutmeg.
Slice Zucchini.
Grate Parmesan and Swiss (amounts in recipe for grated cheese).
Combine zucchini, water, margarine, and seasoned salt in skillet. Cover; steam for 5 minutes.
Mix Parmesan and Swiss cheeses. In 8-inch casserole, layer spinach, zucchini, and cheese.
mixture. Bake for 20 minutes.
re translucent.
Add the spinach to the skillet, toss and
an, add flour and cook for 1 min then gradually whisk
Cook macaroni according to package directions.
Drain and rinse macaroni.
Melt Velveeta cheese, milk and margarine.
Mix macaroni and cheese mixture thoroughly.
Add well drained spinach, mushrooms and Parmesan cheese.
Mix.
Spoon into a 9 x 13-inch casserole dish.
Cover with cheese slices.
Bake at 350\u00b0 for 30 to 45 minutes.
If it is to be served later, cover with lid and reheat in oven or microwave.
This makes a casserole for a large group.
Halve the recipe for a smaller group.
Thaw chopped spinach slightly.
Combine spinach, sour cream, onion soup mix and eggs in medium size bowl; use hand beater and whip thoroughly.
Pour into baking dish.
Bake at 350\u00b0 for 35 to 40 minutes.
Everyone will want your recipe for this tantalizing dish.
Thaw spinach and squeeze out excess water.
Now, squeeze some more and set aside.
In a saute skillet, over medium heat, add olive oil and garlic.
Cook until garlic is golden brown (don't burn it!).
Add spinach and seasonings, saute for 3-4 minutes.
Break in eggs and continue to saute and stir until eggs are cooked and thoroughly mixed into the spinach.
Drain any excess oil and transfer to serving platter.
Sprinkle grated Paremesan cheese over the top, amount to your liking.
uts. Cover and let soak for at least 48 hours. The
In large skillet, heat oil over medium hat. Add mushrooms, cook 5 minutes or until softened. Add raspberry dressing and vinegar,boil 1 minute. Season with salt and pepper.
Place spinach,raspberries an pecans in salad bowl or arrange on idividual salad plates. Toss with warm dressing or spoon over salad. Sprinkle blue cheese on top.
Serve immediately.
I have a recipe for Raspberry vinaigrette in my Salad Cookbook.
Saute onions in butter.
Add cooked, drained spinach.
Remove from heat and mix in everything else.
Make balls and place on ungreased cookie sheet.
Bake in preheated oven (350\u00b0) for 15 minutes.
May be made ahead and reheated.
Double recipe for a party.
Cook chopped onion and butter until tender; add spinach and heat.
Combine the beaten egg, Ricotta cheese, Parmesan cheese and nutmeg.
Add to spinach mixture.
Use to stuff pasta shells.
To cook casserole, in a 9 x 13-inch pan, layer sauce on bottom.
Lay shells in single layer.
Top with more sauce and Parmesan cheese.
Dissolve gelatin in boiling water.
Add cold water.
Stir in vinegar and mayonnaise.
Stir well.
Cool.
Add well drained spinach.
Fold in celery, onion and cottage cheese.
Pour into square pan.
Chill.
Double the recipe for a 13 x 9-inch pan.