TE - orginal recipe did not give ounce measurements for the spinach or the artichokes
Place the two packages thawed spinach in a microwave-safe bowl
he mustard seeds have popped for a few seconds.
Quickly
f cumin to the broth. (Easy way to get bag into
aking a double or triple recipe for the whole family or a
inutes, then toss in the spinach and saute just a few
br>For the spinach mixture, coarsely chop the spinach.
Put the spinach in
n fully pre-heated oven for 5 minutes to pre-bake
For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
Fold in Cool Whip.
Spoon mixture into crust.
Smooth with spatula.
Top with blueberries.
Refrigerate several hours.
before cutting.
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.
tem from portabella mushroom, reserve for later use if you wish
n the ginger and cook for 2 minutes.
Add in
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.
Preheat oven to 350\u00b0.
Place pie crust in pie dish to line bottom and sides of pie dish.
Cook frozen creamed spinach following package directions; pour into bowl.
Whisk together the eggs.
Add eggs to spinach mixture, then add Swiss cheese.
Mix well with spoon.
Pour into pie crust.
Bake 1 hour at 350\u00b0. Serve as a side dish or with a Greek salad for lunch.
ngredients (except the cheese and spinach); mix well to combine.
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.
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.