Spinach Recipes
PORK CHOPS FLORENTINE
6 pork chops - flour, salt, pepper
3 (10 oz.) pkgs. frozen spinach, broccoli
2 egg yolks
1 c. grated Swiss cheese
Dredge chops with flour, salt and pepper. Brown in skillet 30 minutes. Cook spinach. 1 (10 oz.)
chicken broth
1 onion
1 carrot
1/2 bay leaf
6 tbsp. butter
6 tbsp. flour
1 3/4 c. milk
Simmer broth with onion, carrot, bay leaf for 10 minutes. Strain. Melt butter, add flour when bubbly, add strained broth and milk. Stir CONSTANTLY. Cook until thickened. Blend in 2 egg yolks. Grease shallow baking dish. Spread spinach, lay chops on spinach, cover with sauce, Swiss cheese. Bake at 375 degrees for 15 minutes.
CHICAGO ITALIAN LOAF
2 frozen leaves of bread dough
1 lb. Italian sausage, ground
1 lb. frozen chopped spinach
1 lb. Mozzarella, shredded
Thaw loaves of dough. Sauté sausage; when slightly browned, add spinach and cook until done. Cool slightly. Add Mozzarella. Roll each bread loaf into a rectangle, about 9 x 12 inches. Spread 1/2 the sausage mixture down the middle, lengthwise. Overlap the sides on top, sealing them and ends of loaves. Brush with melted margarine. Bake according to instructions on bread package. Let it sit for about 10 minutes. Slice with bread knife and serve warm.
SPINACH ENCHILADA CASSEROLE
2 lbs. ground meat
1 lg. onion, chopped
1 pkg. (10 oz.) frozen chopped spinach
1 can (16 oz.) tomatoes
1 can (10 oz.) Ro-tel tomatoes & chilies
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1 can cream of mushroom soup
1 can golden mushroom soup
8 oz. sour cream
1/4 c. milk
16 corn tortillas
1 can (4 oz.) chopped green chilies
1/2 lb. grated cheddar cheese
Cook and drain meat. In separate skillet, cook onion until transparent and add to meat. Cook and drain spinach. Mix with tomatoes, Ro-tel, salt and pepper. Combine with meat and simmer until thickened. Mix soups, sour cream, milk and garlic powder. Place tortillas on the bottom and sides of 3 quart casserole. Spoon meat mixture over tortillas. Scatter green chilies on top. Next, layer some grated cheese. Place a layer of tortillas on the cheese and cover with the soup mixture. Sprinkle with more cheese. Bake at 350 degrees for 35 to 40 minutes. Serves 8 to 10.
STUFFED SHELLS
1 lg. jar Prego spaghetti sauce
16 lg. shells
1 lb. ground beef
1 chopped onion
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
Grated Parmesan cheese
1 egg, beaten
1 box defrosted chopped spinach
Parboil shells. Brown ground beef with onion; drain. Mix spices and 1/4 teaspoon Parmesan cheese with egg and a little milk. Mix all ingredients together and fill shells. Line side by side in casserole which is covered with sauce. Spread sauce on top of shells. Cover shells with a layer of Mozzarella cheese then grated Parmesan. Bake at 350 degrees for one hour.
GREEN RICE
2 c. cooked rice
1 (16 oz.) pkg. chopped spinach
2 beaten eggs
1 c. chopped onion
1 c. evaporated milk
1/2 tsp. garlic salt
1 c. grated American cheese
1/2 c. vegetable oil
Mix all ingredients. Bake at 350 degrees for 45 minutes or until knife inserted comes out clean.
SPINACH CASSEROLE
1 pkg. chopped frozen spinach drain well, about 5 hours, squeeze
1 (8 oz.) pkg. grated Old English cheese
1 (16 oz.) carton cottage cheese
3 eggs, well beaten
1/2 tsp. salt
Mix all and put into a well buttered 1 1/2 quart casserole. Bake at 350 degrees for 45 to 55 minutes.
STIR FRIED BEEF AND SPINACH
1 1/4 lb. boneless beef round steak, fat trimmed off
2 tbsp. soy sauce
1/4 tsp. 5-spice powder
1/4 c. water
2 tsp. cornstarch
1/4 tsp. beef bouillon granules
1 tbsp. oil
1 tsp. ginger root
8 oz. fresh spinach leaves (6)
1/2 c. sliced water chestnuts
Cut beef in thin bite-size strips. Combine beef, soy sauce and spices; let stand at room temperature 5 minutes. In small bowl, blend water, cornstarch, add bouillon granules, set aside. Preheat wok or large skillet over high heat. Add oil. Stir fry ginger root 30 seconds. Add half of beef, fry 2 to 3 minutes until brown. Remove beef and stir fry the reset. Return all the beef to wok, stir in cornstarch and cook until thick and bubbly. Stir in spinach and chestnuts. Cook 1 to 2 minutes. Serve at once. 6 servings.
SPINACH SOUFFLÉ
1 (16 oz.) container Cottage cheese (fat-free optional)
3 eggs, well beaten
1/4 c. margarine (less is optional)
1/4 (16 oz.) Cheddar cheese (less is optional)
1 (10 oz.) pkg. frozen chopped spinach, thawed & drained
3 tbsp. flour
1/4 c. Parmesan cheese
Put cottage cheese in large mixing bowl. Add beaten eggs and mix thoroughly. Cut cheese and margarine into coarse pieces and add to Cottage cheese mixture. Mix well. Add spinach and flour mixing thoroughly. Pour into 1 1/2 quart casserole (greased). Sprinkle Parmesan cheese on top. Bake 1 hour at 350 degrees.
SPINACH AU GRATIN
2 tbsp. margarine
2 tbsp. flour
1 c. milk
1/2 c. shredded longhorn cheese
10 oz. pkg. frozen spinach, cooked
1/4 c. buttered bread crumbs
1/8 tsp. pepper
1/4 tsp. salt
Melt margarine. Blend in flour and seasonings; stir until mixture is smooth. Remove from heat. Stir in milk. Bring to boiling, stirring constantly. Boil 1 minute. Add cheese, stir until melted. Fold cheese sauce into cooked drained spinach. Put into casserole dish. Sprinkle with bread crumbs. Bake at 350 degrees just until bread crumbs are golden brown.
SPINACH QUICHE
Prebaked pie shell
4 eggs
1 1/2 c. half and half
1/2 c. coffee cream
1 onion, diced sm.
Salt & pepper
2 c. Swiss cheese, grated
1 pkg. frozen, chopped spinach
1/2 lb. boiled ham, chipped
Bake pie shell and cool. Cook spinach as directed and cool and drain well. Beat eggs; add half and half, cream, salt, pepper, onions, spinach, ham and Swiss cheese. Bake in baked pie shell at 400 degrees for 30 minutes. Test with knife. Knife will come out fairly clean.
SPINACH CREPES
1 (10 oz.) pkg. frozen chopped spinach
Dash pepper
3 tbsp. evaporated skim milk
8 prepared basic crepes
2 tsp. margarine, melted
1/4 tsp. salt
1/2 c. Ricotta cheese
2 eggs, slightly beaten
Dash nutmeg
3 tbsp. grated Parmesan cheese
Preheat oven to 350 degrees. Cook spinach according to package directions, drain thoroughly. Add salt, pepper, Ricotta cheese, milk, eggs and nutmeg. Put 1/4 cup filling in center of each crepe, overlap sides. Place seam side down in 13 x 9 inch baking dish. Brush with margarine. Sprinkle with Parmesan cheese. Heat for 20 minutes. Yield: 4 servings
SPINACH LASAGNA
3 cups spaghetti sauce
12 lasagna noodles, cooked
FILLING:
2 c. Ricotta cheese
2 beaten eggs
Salt & pepper
1 (10 oz.) pkg. thawed, chopped frozen spinach
1 lb. shredded Mozzarella cheese
Grated Parmesan or Romano cheese
Spread a little sauce over bottom of 9 x 13 inch pan. Cover with a layer of 4 noodles. Spread 1/2 of the filling over the noodles. Spread 1/3 of the sauce. Sprinkle 1/3 of the Mozzarella here and there. Another layer of 4 noodles. Spread remainder of filling; followed by another 1/3 of sauce; which gets covered by 1/3 of Mozzarella, then layer the last 4 noodles; covered by the rest of the sauce. Sprinkle the rest of the Mozzarella and sprinkle some Parmesan to fill in the gaps. Bake 35 minutes covered with foil, then 10 minutes uncovered at 375 degrees.
SPINACH ENCHILADA CASSEROLE
1 1/2 lbs. lean ground beef
1 sm. onion, chopped
1 garlic clove, minced
1 1/2 c. bottled picante sauce
10 oz. pkg. frozen spinach, thawed
and squeezed dry
8 oz. tomato sauce
2 med. tomatoes, seeded and chopped
1 lg. red bell pepper, diced
1 tbsp. lime juice
1 1/2 tsp. salt
12 corn tortillas
1 c. sour cream
3/4 c. (3 oz.) shredded Monterey Jack cheese
3/4 c. (3 oz.) shredded cheddar cheese
Shredded lettuce (optional)
Brown meat with onion and garlic. Drain. Add picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime juice and salt. Simmer, uncovered, 15 minutes, stirring occasionally. Arrange 6 tortillas on bottom and up sides of lightly greased 13x9x2-inch baking dish, overlapping as necessary. Spread sour cream evenly over tortillas. Top with remaining meat mixture. Bake at 350 degrees about 30 minutes. Remove from oven and sprinkle with cheeses. Let stand 10 minutes. Cut into squares and serve.
SOUR CREAM SPINACH ENCHILADA CASSEROLE
2 1/2 lbs. hamburger meat
1 c. tomatoes (med.)
Salt and pepper
1 lg. onion
1 pkg. chopped spinach (thawed)
Cook meat and drain. Add rest of ingredients and mix.
SAUCE
1 can cream of mushroom soup
1 can golden mushroom soup
1 c. sour cream
1/4 tsp. garlic salt
12-16 soft tortillas (torn up in bite size)
Sauté in 1/4 cup oleo. 1 can green chilies
1 can reg. chili peppers
Put in 3 quart casserole and put in layers: 1st layer--Tortillas 2nd layer--Meat sauce 3rd layer--Chili peppers 4th layer--Sauce 5th layer--1/4 pound shredded Cheddar cheese Repeat layers, then top with last 5th layer of cheese mixed with Monterey Jack. Bake at 325 degrees 40-45 minutes until golden
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