arge bowl, mix together chopped spinach, dry bread stuffing mix, eggs
In a large bowl, beat eggs with flour until smooth.
Squeeze spinach to dry, then add to egg mixture along with cottage cheese, Cheddar cheese, pepper, cayenne and nutmeg.
Mix well.
Pour into 13 x 9-inch pan that has been sprayed with nonstick cooking spray. Sprinkle with wheat germ and bake in 350\u00b0 oven for about 45 minutes.
Let stand 10 minutes, then cut into 1 1/2 inch squares. Yield:
48 squares.
Carbohydrate 2 g, protein 3 g, fat 2 g, calories 32.
In a large bowl, beat eggs (or egg substitute) with flour until smooth.
Squeeze spinach to dry then add to egg mixture along with cottage cheese, cheddar cheese, pepper, cayenne, and nutmeg.
Mix well.
Pour into 13 x 9 x 2-inch pan that has been sprayed with non-stick cooking spray.
Sprinkle with wheat germ and bake in preheated 350-degree oven for about 45 minutes.
Let stand 10 minutes then cut into 1-1/2 inch squares.
Thaw spinach.
Squeeze moisture out between paper towels. Sift flour, salt and baking powder. Combine all ingredients by hand. Spread evenly into well buttered 10 x 15-inch jelly roll pan.
Bake at 350\u00b0 for 40 to 50 minutes until brown.
Remove from oven.
Let set a few minutes and cut into pieces.
br>In a saucepan, combine spinach with heavy cream and season
Squeeze thawed spinach to extract liquid.
When spinach is dry, place in a large bowl and add bread crumbs, eggs, butter, onion, cheeses and garlic.
Blend well.
Cover and refrigerate 2 to 3 hours.
Roll into 1-inch balls.
Place on lightly greased baking sheet and bake at 350\u00b0 for 15 minutes.
Serve hot.
Makes 50 appetizers.
Combine all except spinach in pan.
Bring to a simmer.
Add spinach in batches and cook until just wilted.
Drain
Serve.
If you have left overs use the spinach for other recipes.
In large bowl combine eggs, soup and cheese spread.
Stir in spinach, water chestnuts and green onions; mix well.
Unroll crescent rolls, but do not separate.
Press into bottom of 13 x 9-inch greased baking pan.
Gently press seams together.
Spread spinach mixture over dough.
Top with pimento.
Bake at 350\u00b0 for 40 minutes or until knife inserted in center comes out clean.
Let stand 10 minutes before cutting.
Cut into 1 1/2-inch pieces. Serve hot.
Makes 40 appetizers.
gg mixture.
Lastly, add spinach to the egg mixture.
Preheat oven to 425 degrees.
Place prepared crust on pizza pan.
Spread spinach dip over entire crust.
Sprinkle with water chestnuts if the spinach dip does not already contain them.
If you can't find a good spinach dip in your local grocery deli there are many fine recipes here on Zaar.
Sprinkle with Mozzarella cheese.
Bake 10- 12 minutes until cheese and dip are bubbly and slightly browned.
Cool a few minutes before cutting.
Cut into wedges for lunch or dinner or cut into squares to use as an appetizer.
hese into little bite-sized appetizers by cutting the dough in
ook time if you boil spinach and it is not already
side to cool. Take the spinach and place it in the
killet, saute yellow onions and spinach in oil until onions are
se the rest in other recipes. You can use pre-smoked
Preheat oven to 375\u00b0. Clean mushrooms; separate stems and caps. Chop mushroom stems. Cook spinach with chicken bouillon added to the water. When spinach is cooked, drain well. Saute chopped mushroom stems in butter. Combine spinach and seasonings with chopped mushroom stems. Lightly saute mushroom caps in butter or margarine until slightly browned; drain. Fill caps with spinach mixture and sprinkle with Parmesan cheese. Place in a shallow pan and bake in a 375\u00b0 oven for 15 minutes. Makes 18 appetizers.
with parchment paper. Place drained spinach on paper towels and press
br>Drain juice.
Cook spinach according to package directions; drain
re lightly browned.
Drain spinach.
Press between paper towels
br>Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese