Path: swen.emba.uvm.edu!news.cs.utah.edu!dog.ee.lbl.gov!overload.lbl.gov!agate!howland.erols.net!EU.net!uknet!usenet1.news.uk.psi.net!uknet!dispatch.news.demon.net!demon!mail2news.demon.co.uk!alexr.co.uk!not-for-mail From: Joel.Ehrlich@salata.com (Joel Ehrlich) Newsgroups: rec.food.recipes Subject: Spinach Recipes Followup-To: poster Date: Wed, 1 Jan 1997 20:48:41 GMT Organization: Salata * Redondo Beach, CA * 310-543-0439 28.8k Lines: 353 Sender: Mark Alexander Approved: Mark Alexander Message-ID: Reply-To: Joel.Ehrlich@salata.com (Joel Ehrlich) X-Mail2News-User: Joel.Ehrlich@salata.com X-Mail2News-Path: redtape.lewisham.gov.uk!alexr.idiscover.co.uk Responding to: sandra moore SM> does anyone have any spinach recipes Sure do. Here's a bunch to try... Baked Creamed Spinach No. 630 Yields 4 Servings 1 Pkg Frzen, Chopped Spinach 1 Tbls Basil, Chopped 2 Tbls Onion, Minced 3 Tbls Parsley, Chopped 1/2 tsp Salt 1 Egg 1/4 tsp Pepper 4 oz Cream Cheese Preheat the oven to 325 degrees. Place the spinach in 1/2 cup of boiling water. Return to a boil and cover. Lower heat and simmer for about 4 minutes or until the spinach is broken up. Drain but do NOT press all the liquid from the spinach. Combine the spinach, salt, onion, pepper, cream cheese, basil, parsley and egg in a blender or food processor. Process until just blended. Pour into a buttered 1 quart casserole. Bake for 30 minutes or until a knife inserted in the center comes out clean. Serve hot. Chicken Gismonda No. 2672 Yields 4 Servings 2 Whole Chicken Breasts, 1 1/2 Lb Spinach, Washed & Boned & Split Stemmed - Salt 1/2 Lb Mushrooms, Sliced Thin - Pepper, Ground 3 Tbls Cream - Bread Crumbs 3 Tbls Parsley, Chopped Fine 5 Tbls Butter Season the chicken breasts with salt & pepper. Dredge in the bread crumbs Shake off any excess. Melt half the butter in a skillet. Saute the chicken breasts until golden brown and cooked through (about 15 minutes). Set aside (keep them warm). Steam the spinach until just tender. Drain thoroughly. Keep it warm. Add the remaining butter to the skillet. Saute the mushrooms until just tender. Stir in the cream. Simmer for 2 minutes. Arrange the spinach on individual serving plates. Top with the chicken breasts. Spoon the mushrooms over. Garnish with chopped parsley. Curried Spinach Filled Chicken Breasts No. 2326 Yields 6 Servings FILLING: Skinless & Boneless 2 Tbls Oil 1 Tbls Lime Juice 1 Cup Onion, Chopped 1 Tbls Butter, Melted 1 tsp Garlic, Minced 1/4 tsp Turmeric 9 oz Spinach GARNISHES: 3/4 tsp Salt 3 Cups Cooked Rice, Hot 1/2 tsp Cumin 2 Tbls Lime Juice 1/2 tsp Coriander 4 Tbls Fresh Cilantro, Chop 1/2 tsp Turmeric - Lemon Slices 1/2 tsp Cayenne - Lime Slices CHICKEN ROLLS: - Fresh Cilantro 6 Chicken Breast Halves, Preheat the oven to 350 degrees. Lightly grease a (12"x8") baking dish. Heat the oil in a medium skillet over medium high heat. Add the onions and garlic. Cook, stirring, for 2 minutes. Reduce heat to medium. Add the spinach and the other filling ingredients. Cook, stirring, for 5 minutes. Remove from heat. Set aside. Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from the center, lightly pound the chicken with the flat side of a wooden mallet or a rolling pin until the chicken is about 1/4 " thick. Repeat with the remaining chicken breasts. Combine the lime juice, butter and turmeric in a small bowl. Mix well. Brush the smooth side of each chicken breast with the mixture. Turn the chicken breasts over. Spread 3 tablespoons of the filling mixture onto each breast. Staring with the short side of each breast, tightly roll up each of the chicken breasts. Place the chicken breasts in the baking dish, seam side down. Bake until the chicken is no longer pink (30-40 minutes). Cool for 5 minutes. Cut each chicken breast crosswise into 1/2" thick slices. To serve, place the cooked rice on the serving platter. Arrange the chicken slices, slightly overlapping, on the rice. Sprinkle lime juice and chopped cilantro over. Garnish with cilantro and lemon and lime slices. Greek Spinach Pie No. 607 Yields 6 Servings 2 Pkgs Frozen Spinach, Thawed 1/2 Cup Parmesan, Grated 1 Large Onion, Chopped 1/4 Cup Parsley 1/2 lb Mushrooms, Sliced 1 tsp Oregano, Ground Olive Oil 1/4 tsp Rosemary, Dried 1 clove Garlic, Minced 24 Sheets Phyllo 6 Eggs Pepper 1/4 lb Butter, Melted 1/2 lb Mozzarella, shredded Preheat oven to 375 degrees. Rinse, separate and chop spinach. Squeeze out excess water. Saute chopped onion, sliced mushrooms and minced garlic in olive oil until tender. Set aside. Beat eggs with cheese. Add spinach and melted butter. Mix thoroughly. Stir in onion, mushrooms and garlic. Add seasonings. Blend well. Grease a (9") pie pan and form a bottom crust of phyllo dough. Pour in filling. Form a top crust of phyllo dough. Cut several vent slashes in the top crust and bake for 50 minutes. Serve hot. Little Joe's Scramble No. 1943 Yields 6 Servings 3 Tbls Peanut Oil - Salt 1 Onion, Chopped - Tabasco 1 lb Lean Ground Beef 4 Eggs, Beaten Lightly 1 lb Spinach, Blanched, 4 Tbls Parmesan, Grated Drained & Chopped Heat the oil in a large skillet. Add the onion. Saute over medium heat until soft. Add the beef. Use a fork to break the beef up into small bits. Cook the beef until the redness is gone. Add the spinach. Mix well. Cook, stirring, for 3 to 4 minutes. Add salt to taste. Mix the Tabasco with the eggs. Pour over the beef mixture. Cook, stirring, until the eggs are set. Remove from the heat. Transfer to a warm platter. Sprinkle over with parmesan. Meat Loaf w/Spinach & Nut Filling No. 1838 Yields 6 Servings 1/2 lb Beef, Ground 1/8 tsp Dried Rosemary, 1/2 lb Pork, Ground Crumbled 1/2 lb Veal, Ground 1/2 tsp Nutmeg, Ground 1 1/2 Cups Spinach, Chopped 2 LARGE Eggs 3/4 Cup White Bread Crumbs 2 Tbls Dijon Mustard 1/2 Cup Pistachios, Chopped 1/4 tsp Tabasco Sauce 2 Cloves Garlic, Chopped 6 Slices Bacon 1/4 tsp Dried Thyme, Crumbled Preheat the oven to 400 degrees. Combine the beef, pork, veal, spinach, breadcrumbs, pistachios, garlic, thyme, rosemary and nutmeg in a bowl. Mix the eggs, mustard and Tabasco sauce in a small bowl. Add to the meat. Mix well. Season to taste with salt and pepper. Line the (9"x5") glass loaf dish with the bacon slices. Spread the meat mixture in the dish. Smooth the top. Place the loaf dish in a larger, deep sided baking pan. Add hot water to the baking pan to come halfway up the sides of the loaf dish. Bake until the meatloaf is brown and firm and the sides pull away from the dish (about 55 minutes). Invert onto a platter. Remove the bacon. Slice and serve. Mushroom & Spinach Lasagna No. 2030 Yields 8 Servings 10 oz Whole Wheat Lasagna, 1/2 tsp Pepper, Ground Cooked & Drained 1/4 tsp Nutmeg, Ground 1 Tbls Olive Oil 15 oz Ricotta 1 LARGE Onion, Chopped 1 Egg 4 Cloves Garlic, Minced 1 1/2 Cups Mozzarella 8 oz Mushrooms, Sliced 1 Cup Tomato Sauce 10 oz Frozen Spinach, Chop 1 tsp Salt Preheat the oven to 400 degrees. Warm the oil in a large, non-stick skillet over low heat. Add the onion and garlic. Cook the onion until soft (about 5 minutes), stirring occasionally. Add the mushrooms. Increase the heat to medium. Cook until all the liquid has evaporated. Add the spinach. Increase the heat to high. Cook, stirring, until all the liquid has cooked away. Stir in the salt, nutmeg and pepper. Set aside. Stir the egg into the ricotta. Set aside 1/3 of the mozzarella. Spread half the tomato sauce on the bottom of a (9"x12") glass or ceramic lasagna dish. Lay 1/3 of the pasta over the tomato sauce. Spread half the ricotta over the pasta. Spread half the spinach over the ricotta. Sprinkle over another 1/3 of the mozzarella. Cover with another layer of pasta. Then repeat with the ricotta, spinach and mozzarella layers. Lay the remaining pasta over the top. Spread the remaining tomato sauce over the pasta. Sprinkle the reserved mozzarella over the top. Bake until brown on top and bubbling (about 45 minutes). Serve hot. Packets of Sole w/Spinach No. 2207 Yields 4 Servings 1 Lb Spinach 8 Mushrooms, Sliced Thin 1/4 Cup Water 3 oz Sweet Butter 4 6 oz Sole Fillets - Salt 4 Scallions, Trimmed & - Black Pepper, Ground Sliced Thin Diagonally 1 Lemon, Sliced Thin Preheat the oven to 425 degrees. Prepare the spinach by removing the stems and any yellowed or torn outer leaves. Wash well. Place in a pot. Add the water. Cover. Steam over medium high heat until just wilted (1-2 minutes). Drain immediately. Plunge into cold water to stop the cooking. Drain again. Press out excess liquid - (the spinach MUST be DRY!). Spread on paper towels. Cut one heavy piece of aluminum foil, about 14" long, for each serving. Butter the center of each, covering about 9 square inches (4 1/2"x4 1/2"). Spread equal amounts of the spinach on each piece of foil. Top each with a fillet. Sprinkle scallions and mushrooms over. Dot with small pieces of butter. Season with salt and pepper. Lay 2 slices of lemon on each. Fold the foil over the fish along its length. Press the sides of the foil together along the length of the fish. Fold over twice to seal. Close the ends of each packet. Seal. Lay the packets on a baking sheet. Place on the middle shelf of the oven. Bake for 15 minutes. Remove from the oven. Carefully open each packet. Transfer the contents to warm serving plates. Spoon a little of the cooking liquid over. Serve immediately. Spinach-Cheese Lasagna Rolls No. 3566 Yields 6 Servings 1/2 Cup Onion, Chopped 1/8 tsp Oregano, Dried 1 Clove Garlic, Minced 4 oz Mushroom Stems & 1 Tbl Olive Oil Pieces 15 oz Whole Leaf Spinach, 2 Green Onions w/tops, Chopped Finely Sliced Thinly 1 Cup Ricotta 1 pkg Lasagna Noodles 1/2 Cup Parmesan, Grated 8 oz Canned Tomato Sauce 1 Egg 1 tsp Sugar Preheat the oven to 350 degrees. Bring pot of water to a full rolling boil. Add the lasagna noodles. Cook until the noodles are al dente. Drain and rinse the noodles. Set the noodles aside. Saute the onion and garlic in a large pot in olive oil until tender. Add the spinach. Cook over medium heat until the mixture is very dry. Combine the spinach mixture, both cheeses, egg, sugar and pepper. Spread a scant 1/2 cup of the mixture on each lasagna noodle. Roll the noodles up. Place the rolled noodles in a greased baking pan. Bake until heated through (about 20 minutes). Combine the tomato sauce, mushroom pieces and herbs in a small saucepan. Spoon some sauce into each serving plate. Cut each lasagna roll into thirds. Place the pieces, cut side up, three to each sauced plate. Sprinkle the sliced green onion over. Serve hot. Spinach Empanadas No. 2012 Yields 60 Empanadas PASTRY: Crumbled 16 oz Cream Cheese, Softened 1 Tbls Bacon Drippings 3/4 Cup Butter, Softened 10 oz Frozen Spinach, Thawed 2 1/2 Cups All Purpose Flour & Drained 1/2 tsp Salt 1 Cup Cottage Cheese FILLING: 1/4 tsp Pepper 1/4 Cup Onion, Chopped Fine 1/8 tsp Nutmeg, Ground 3 Cloves Garlic, Minced 1 Egg, Beaten 5 Slices Bacon, Cooked & Make the pastry first: Beat the cream cheese and butter in a large bowl, using a regular (not hand-held) electric mixer, until smooth. Gradually beat in the flour and salt. Knead lightly by hand. Cover with plastic wrap. Refrigerate for 3 hours. Make the filling: Cook the onion and garlic in the bacon drippings until the onion is soft but not browned (3-4 minutes). Stir in the cooked and crumbled bacon, spinach, cottage cheese, pepper and nutmeg. Allow to cool. Preheat the oven to 450 degrees. Roll out the pastry to a 1/8" thickness on a lightly floured board. Use a 3" cookie cutter to cut out as many circles as possible. Place 1 teaspoon on the filling on one half of each circle. Moisten the edges of the circle with the egg. Fold the other half of each circle over the filling. Place the pastries on an ungreased baking sheet. Seal the edges of the empanadas with a fork. Brush the empanadas with the egg. Prick a small hole in each empanada using the tines of a fork. Bake until golden (10-12 minutes). Serve warm. ~~~ Anne Mitchell Joel -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. 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