br>Cook frozen creamed spinach according to package while the crust is baking
>THE SPINACH (if using fresh spinach
melt your butter. Add the flour and the milk.
Cook until
and then remove the shell. Put the flour in a bowl
ver high heat. Remove creamed spinach pouch from the box and place pouch
Preheat oven to 350 degrees.
Grease a large casserole dish.
Combine pasta, creamed spinach, cheese, mushrooms, garlic and black pepper in a large bowl.
Transfer mixture into prepared casserole.
Top with reserved tomatoes, sliced and sprinkle with parmesan cheese.
Bake for 20 to 25 minutes or until bubbly and cheese is golden brown.
(I like to brown slightly under the broiler).
ff 1/4-inch from the stem end of each tomato
food processor chop up the baby spinach into small leaves (do
til tender. Drain, return to the pot and let steam for
Cook the potatoes in boiling salted
eflects the total cook time if you boil spinach and
Preheat oven to 350\u00b0F. Grease 3 mini muffin pans. Prepare creamed spinach according to package directions. Let cool then stir in Parmesan and scallion.
Cut each biscuit in half. Press into muffin wells, leaving an indentation in the center. Fill with spinach mixture then top with shredded cheese and diced tomato. Bake for 16-18 mins, or until light golden brown. Serve warm.
In a small saucepan, melt the butter, add flour, and cook,
Prepare Creamed Spinach; set aside.
Heat oil in medium skillet over medium heat; add onion and garlic.
Cook, stirring occasionally, until onion is tender.
Add mushrooms; cook until mushrooms are tender.
Continue cooking until moisture has evaporated.
Stir in Creamed Spinach, shrimp, lemon juice, tarragon, salt and pepper.
Preheat oven to 375\u00b0.
sp of olive oil to the small saute pan. Add
often. To thaw out the creamed spinach; place the spinach on a small plate. Cut
Preheat the oven to 325 degrees F.
Preheat oven to 350\u00b0.
Mix creamed spinach with milk in bowl. Spoon half the creamed spinach mixture into shallow 2 1/2-quart casserole.
Top with half the tortellini and chopped tomatoes. Repeat layers with remaining creamed spinach, tortellini and tomatoes. Sprinkle with basil and Parmesan cheese.
Bake, covered with foil, for 40 minutes.
Yields 6 servings.
Thaw creamed spinach and then press the water out.
Drain artichokes very well.
Then mince them.
Combine the artichokes and spinach, mixing well.
Season with the Parmesan cheese and garlic, again mixing well.
Add the salt and pepper.
Adjust any of the seasonings.
Serve with assorted crackers.
Cook shells according to package.
Drain.
Cook creamed spinach (follow package directions.)
Empty spinach pouches into large bowl and cool.
Stir in Ricotta cheese, Mozzarella, salt and pepper.
Stuff each shell with tablespoon of cheese mixture.
In skillet, cook ground beef.
Stir in jar of spaghetti sauce.
Put stuffed shells in casserole and pour sauce over.
Bake at 350\u00b0 for 30 minutes or until bubbly.