SPINACH-CASS(V) USENET Cookbook SPINACH-CASS(V)
SPINACH CASSEROLE
SPINACH-CASS - Spinach casserole with yogurt and cheese
Here is a recipe for a spinach casserole that is delight-
fully cheesy. It might even make you love spinach.
INGREDIENTS (Serves 4)
10 oz spinach, chopped. Either frozen or fresh may be
used.
2 Tbsp butter or margarine
1 small onion, chopped
2 Tbsp flour
1-2 cups plain yogurt
1-2 cups cheddar or parmesan cheese, grated.
salt
pepper
PROCEDURE
(1) Rinse and chop the spinach. Place the chopped
spinach in a heavy skillet, cover, and steam until
wilted, stirring occasionally. There is no need
to add water other than what clings to the leaves
from washing. (If you are using frozen spinach,
place over low or medium heat to thaw and allow
excess water to evaporate) Transfer to small bowl.
(2) In a skillet, melt the butter or margarine. Add
the onion and cook until soft.
(3) Add the flour and stir for 1 minute over medium
heat.
(4) Season the mixture to taste with salt and pepper,
and then gradually whisk in the yogurt.
(5) Add the spinach and turn to coat the leaves.
(6) Remove from heat and blend in the cheese.
(7) Pour into a greased 8x4 inch loaf pan, and bake
for 20 minutes at 350 deg. F.
NOTES
Don't skimp on the cheese, and use fresh cheese rather than
prepackaged grated cheese.
RATING
Difficulty: easy. Time: 10 minutes preparation, 20 minutes
baking. Precision: approximate measurement OK.
CONTRIBUTOR
Daniel Faigin and Karen Davis
System Development Corporation, Santa Monica, Calif., USA
{akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin
sdcrdcf!faigin@LOCUS.UCLA.EDU
Path: decwrl!recipes
From: peterm@cadvax.oz (Peter C. Maxwell)
Newsgroups: mod.recipes
Subject: RECIPE: Spinach and cheese curry
Message-ID:
Date: 10 Oct 86 07:38:05 GMT
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