edium heat; cook and stir spinach until wilted, about 2 minutes
dd chopped mushroom stems, spinach and bread crumbs.
Continue to cook
owl, combine the artichoke hearts, spinach, provolone, Asiago, lemon zest, thyme
Clean mushrooms and pat dry.
Then rub with oil.
Arrange them in a large 13 x 9-inch pan.
Add water.
Cook sausage until brown; remove to drain.
Reserve drippings to saute onion, garlic and stems.
Mix the sausage, spinach, egg, bread crumbs and Parmesan. Mix well, then stir in onion, garlic and stems.
inute more.
Drain the spinach in a colander or dish
Drain all liquid from spinach until it is almost dry.
Moisten bread with water or juice from spinach. Mix spinach and torn bread in a bowl with the remaining ingredients.
Fill halved peppers. Put in roasting pan with a little oil sprinkled on top.
Bake, uncovered, in a 325\u00b0 to 350\u00b0 oven for 45 to 60 minutes.
Baste with drippings occasionally while baking.
Brown sausage in pan.
Pour off grease.
Cook spinach until dry.
Mix sausage, spinach and cheese together.
Cut bread lengthwise.
Scrape out middle, leaving crust.
Put ingredients in bread crust.
Bake at 400\u00b0 for 30 minutes.
(Wrap in foil before baking.)
Let bread stand in foil 15 minutes before slicing.
tirring for 5 minutes. Add spinach, 1 teaspoon of rosemary, 1
Wash tomatoes; cut off top 1/4.
Scoop out seeds and pulp. Turn upside down to drain.
Cook spinach.
Drain well; squeeze dry.
Place cooked spinach in a saucepan.
Mix sour cream with flour, Parmesan cheese and salad dressing.
Add to spinach.
Cook mixture over medium heat until thickened.
Place tomato shells in casserole dish, using sides to help support them.
Fill shells with spinach stuffing.
Top with bread crumbs sauteed in butter.
Bake at 350\u00b0 for 20 minutes.
Serves 6.
b>spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread
br>Add chopped mushrooms and spinach, cook, stirring frequently, until moisture
In a skillet saute mushrooms and onions in oil until tender. Stir in spinach, bread crumbs, salt, pepper, garlic powder and sage.
Untie pork roast and separate the loins.
Spread stuffing over one loin to within 1 inch of the edges.
Top with remaining loin, retie securely with a heavy string.
Place in an ungreased shallow baking pan.
Bake uncovered at 325\u00b0 for 2 to 2 1/2 hours or until a meat thermometer reads 160 to 170 degrees.
Let stand for 15 minutes before slicing.
Yield:
8 servings.
In a 10-inch skillet over medium heat in 1 tablespoon of butter or margarine, cook spinach and onion until tender, stirring occasionally.
Remove skillet from heat; stir in pepper, bread, 1/4 teaspoon of paprika and 1/4 teaspoon of salt.
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.
Simmer 10 minutes. Combine spinach, cheese and bread crumbs in a medium
ntil tender.
Stir in spinach, 1/2 teaspoon salt and
b>spinach, 1/4 cup Parmesan cheese, Gouda cheese, mozzarella cheese, and bread
iquid is evaporated.
Add spinach and wilt 2-3 minutes
microwave safe casserole microcook spinach, uncovered on 100% power, high
rust of each slice of bread.
Mix cream cheese and