March 26 th – Happy Spinach Day!
Spinach is a cool season crop and belongs to the goose foot family along with Swiss chard and beets. Spinach is low in calories, and is a good source of vitamin C, vitamin A, and minerals, especially iron.
Spinach is a native plant of Persia (modern day Iran). It was introduced to China in the 7th century. It was most probably brought to Europe in about the 12th century and to the US in 1806.
A family Favorite- Spinach Madeline
- 2(10 ounce) packages frozen spinach (chopped)
- 4 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons onions (chopped)
- 1⁄2cup evaporated milk
- 1⁄2teaspoon garlic salt
- 1⁄2teaspoon celery salt
- 1⁄2teaspoon pepper
- 1 teasp. Worchester sauce
- 1⁄3c of Monterrey jack cheese (cubed)
- breadcrumbs, for topping
- Cook spinach as directed on package; drain; reserve 1/2 cup liquid.
- Melt butter in saucepan over low heat.
- Whisk in flour until smooth.
- Add onion; cook until soft but not brown.
- Slowly add milk and reserved spinach liquid, stirring constantly, until smooth and thickened.
- Stir in garlic salt, celery salt, pepper, Worcestershire and cheese; continue stirring until sauce is smooth.
- Combine with spinach.
- Pour into a 1 1/2-quart casserole and top with crumbs.
Bake at 350ºF until heated through and bubbly, about 15-20 minutes.
21/2 c non-fat cottage cheese
2/3 Swiss Cheese (shredded)
2 eggs beaten
1 onion chopped
1/2 c bread crumbs
1/2 c frozen chopped spinach (thawed)
Preheat oven to 350 . Mix ingredients and place in greased 8×8 baking pan. Bake 40 minutes, Let stand and cut into squares.