50\u00b0F.
Combine broth, spinach (don't bother chopping) and
oz.) packet Knorr Cream of Spinach Recipe Mix that I used. NOT
place over high heat, add spinach, and cover. Cook for 1
In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, spinach and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake at 350\u00b0 for 30 minutes. Makes about 3 cups dip.
Remove stems from spinach.
Wash and pat dry.
Tear into bite-sized pieces.
Combine spinach and other ingredients in a large bowl.
Cover and chill.
Serve with Raspberry Cream Dressing (recipe follows).
Yields 6 to 8 servings.
Wash your spinach, tomato and herbs.
Make dressing: oil, vinegar, salt, pepper, 1 teaspoon mustard (you may add more if you like it or skip it completely), parsley.
Add half your dressing to the spinach and toss.
Cut up your tomatoes in half and then slices and add them to the spinach without the excess juice. Toss.
Add more dressing and make to your preference.
Enjoy!
s possible from the spinach and add the spinach to the sauce
Defrost the spinach in the boxes on a plate in the microwave until thawed.
Wring out the spinach in the boxes or in a mesh colander, remove as much liquid as possible.
Chop the block of pepper jack cheese into 1 inch cubes.
Combine the spinach and cheese in a large microwave safe bowl and cook on high until the cheese is melted. Stir often.
When the cheese has melted, stir thoroughly and serve immediately.
Re-heat as needed, but it probably won't last that long ;).
or with a little whipped cream (recipe follows) or cinnamon on top
o simmer, stir in the cream.
Allow mixture to simmer
Cook, drain and cool spinach.
Beat eggs and add cottage cheese and grated cheese, flour and butter.
Stir in spinach and pepper flakes. Top with red pepper rings.
Bake in 9x13 casserole 325 deg. For 1 hour.
In medium bowl, combine spinach, sour cream, mayonnaise, recipe mix, and green onions.
Combine drained tofu with spices, and blend together (I used my food processor, but a hand blender would work well too). Thin out mixure with 1-2 T of marinade from the artichokes, until the consistancy of sour cream.
Add artichokes, roughly chopped into bite-sized pieces.
Add spinach and mix well.
Refrigerate for several hours before serving cold with pumpernickel bread, crackers, or raw vegetables.
Cut 1 lb. Velveeta cheese into 1/2 inch cubes; place in a large, microwavable bowl.
Add spinach, thawed and well-drained, cream cheese, diced tomatoes and chilies and bacon.
Microwave on high for 5 minutes or until Velveeta is completely melted and mixture is well-blended, stirring after 3 minutes.
Serve hot with tortilla chips or assorted cut-up fresh veggies.
n a bowl beat the cream cheese until smooth.
Add
Combine sour cream, cottage cheese & mayo. Stir til blended.
Add dressing mix, snipped green onions, spinach and garlic pepper. Stir again to completely combine. Refrigerate at least 1- 2 hours before serving.
Great with raw veggies, chips, crackers or as a spread for sandwiches, pitas or tortilla roll-ups.
Thaw spinach and squeeze out water. Mix other ingredients together, then add spinach. Recipe can be doubled. Serve with favorite bread or crackers.
ggs.
Then, put the spinach with a tablespoon of water
microwave-proof dish, add spinach and 2 tablespoons of water
ONUTS:.
Prepare Basic Donuts recipe,using 3\"round donut cutter