Sunday, March 05, 2006

Spinach Loaf

Preheat oven to 350*.

Cook briefly and drain very well:

2 c. frozen chopped spinach or 2 qt. saucepan fresh spinach, heaping full.

I found it hard to drain the frozen chopped spinach. I used paper towels. Next time I think I will try frozen spinach cut a different way or fresh spinach.

Make a white sauce:

2 T. butter

3 T. flour

1/8 tsp. pepper

1 tsp. salt

1 c. milk

3/4 c. grated cheddar cheese (optional but recommended)

Combine:

spinach

cheese sauce

2 eggs, slightly beaten

Pour into buttered casserole or loaf pan. Bake :35-:40, until knife inserted comes out clean.

This recipe is from the More-with-Less cookbook by Doris Janzen Longacre.

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