t at room temperature.
Spinach Balls:
(MOST IMPORTANT) Please
0 minutes before cutting.
SPINACH FILLING: Boil, steam or microwave
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 ;).
Mix garlic, vinegar, catsup, oil and sugar together in a microwave safe bowl.
Heat for 30 seconds, then stir.
Continue to heat the dressing until it is very warm to touch.
Assemble the salad: spinach, eggs and bacon pieces, pour the dressing over the salad and serve immediately as the hot dressing will wilt the spinach.
Melt butter in large skillet.
Saute onion until soft.
Add flour, milk and spinach juice.
Continue to cook until thick.
Add cheese and spinach.
Add Worcestershire sauce and salt.
Serve hot in chafing dish with toast points or corn chips.
ed pepper and the chopped spinach. Bring the water back to
o 8 minutes.
Add spinach in two additions, letting the
inute more.
Drain the spinach in a colander or dish
Cook spinach as directed; drain, saving 1/2 cup of the liquid. Melt butter.
Add flour; stir well.
Add onion and cook until soft.
Add milk and spinach liquid; add seasoning and cheese. Cook until cheese is melted.
Add spinach and blend well.
Put in a greased 9 x 13-inch casserole and heat until hot throughout and starts to brown around edges.
This dish can be made ahead of time and heated when ready to serve.
Cook spinach.
Drain and reserve liquid.
Melt butter over low heat.
Add flour until blended and smooth but not brown.
Add spinach liquid and milk, stirring constantly to avoid lumps.
Cook until smooth and thick.
Add rest of the ingredients and combine with cooked spinach.
Put in a casserole and top with buttered crumbs.
Cook at 350\u00b0 until hot.
Press Ricotta cheese through a fine-mesh sieve into a large bowl.
Add skim milk, mayo and sherry; stir well.
Drain spinach; press between paper towels to remove moisture.
Add spinach, chestnuts, crab, cheese, red peppers, onions and hot sauce to cheese mixture.
Stir well.
Cook spinach according to package directions; drain well. Combine remaining ingredients with spinach; mix well.
Chill mixture for at least 2 hours or overnight.
Form spinach mixture into 1-inch balls.
Bake on a greased cookie sheet at 350\u00b0 for 30 minutes.
Serve hot.
Makes 4 to 6 dozen.
Microwave cream cheese in dish for 30 seconds. Add onion, seasonings and milk to cheese and stir well. Remove outer wrapper on package of spinach and microwave for 5 minutes or until completely defrosted. Give half turn during cooking.
Drain spinach thoroughly.
Stir ham and spinach into cheese mixture. Fold in sour cream and pecans.
Microwave 5 minutes or until very hot. Stir gently after 2 minutes.
Serve warm.
Power on Microwave:
High.
Cook spinach according to package directions, omitting
In large saucepan, melt butter. Add garlic and onion. Use low-medium heat. Add cream cheese and sour cream. Add spinach and artichokes. Stir occasionally on low; add pepper, sherry, Worcestershire, lemon juice and hot sauce. Stir in cheese. Cook on low-warm for a minimum of 30 minutes until blended well. Bake in oven for awhile to brown top or just serve right away. Serve with warm baguette bread or tortilla chips. Serve Hot! It is delicious!!
Cook spinach according to package directions, omitting salt. Drain, reserving 1/2 cup spinach liquid.
Melt butter and saute onion until tender.
Add flour and mix well.
Add milk and reserved spinach liquid.
Add seasoning and Worcestershire sauce. Add cheese (cut in small pieces) and melt.
Add spinach.
Put in 1-quart buttered casserole dish and top with 2 cups buttered bread crumbs.
Bake at 350\u00b0 until bubbly.
Microwave spinach in box about 4 minutes on full power or until thawed.
Drain.
Microwave 6 slices bacon on paper towels 5 to 6 minutes on full power or until crisp.
Drain.
Place cream cheese in medium glass bowl and microwave on 70% power about 2 minutes or until softened.
Add drained spinach, crumbled bacon, mayonnaise, onions, dill weed, Parmesan cheese and lemon juice.
Mix thoroughly.
Microwave 3 to 4 minutes on 70% power or until hot.
In a small frying pan, cook bacon until crisp.
Do not drain. In a 1-cup measure, place egg, sugar, vinegar and enough water to make 3/4 cup; pour over bacon and grease.
Cook, stirring constantly, until dressing thickens.
Season to taste.
Pour the hot dressing over greens and onion.
Toss; garnish with egg slices.
Serve immediately.
Serves 4.
(Endive or lettuce may be used instead of spinach.)
In skillet, cook onion and hot chilies in oil until softened (approximately 4 minutes).
Add tomatoes and cook 2 more minutes. Add onion and chilies to bowl and stir in spinach, vinegar, cream cheese, Monterey Jack cheese and half and half.
Salt and pepper to taste (approximately 1/2 teaspoon).
Put in buttered baking dish and cook at 400\u00b0 for 20 to 25 minutes.
Serve with tortillas.
Place bacon in 3-quart microproof casserole.
Cover with paper towels.
Cook on High 2 minutes, or until crisp.
Remove bacon; drain, cool and crumble.
Drain all but 1 tablespoon drippings from casserole.
Add onion.
Cover.
Cook on High 1 1/2 minutes, or until onion is transparent.
Stir in vinegar and sugar.
Add spinach; mix lightly.
Cover.
Cook on High 6 to 7 minutes, or until spinach is tender, stirring once during cooking time; stir. Drain.
Sprinkle with crumbled bacon.
Serve hot.