t Spinach Appeal Spinach is wonderful used raw in salads and adaptable to many cooked recipes. When choosing fresh spinach, select greens with lender, fresh-looking leaves. The leaves should have a good green color and be free of blemishes. Avoid any that are wilted, crushed, or decayed, or that show signs of insect damage. Stems should be dry or limp. Store greens refrigerated in a plastic bag or vegetable drawer for three to seven days. Prepare them from storage by first removing any blemished leaves. Separate the leaves and soak them in salty water fro 10 minutes to dcstory bugs and bacteria. Rinse the leaves in cold running water, rubbing them gent ly to remove dirt, chemicals, and insecticides. If you are in a hurry, frozen spi nach can be used in cooked recipes. Also, many grocery stores carry fresh spinach that is washed and ready to use. These recipes arc guaranteed to bring raves even if your family ordinarily frowns at spinach. SPINACH LASAGNA 8 ounces lasagna noodles, cooked and drained 20 ounces frozen chopped spi nach, cooked and drained 2 pounds cottage cheese 2 eggs 1 tablespoon chopped fresh parsley OR 1 teaspoon dried 'A cup butter, softened Salt, pepper, garlic powder, to taste 1 pound Monterey Jack cheese 1 cup grated Parmesan cheese Cook noodles according to package directions; drain. Cook spinach according to package directions, drain. Mix cottage cheese, eggs, parsley, butler, salt, pepper, and garlic powder in bowl. Grease lasagna pan or 13x9x2-inch baking dish. Place layer of noodles in pan, followed by layers of cottage cheese mix ture, Monterey Jack cheese, spi nach, and parmesan cheese. Repeat layers. Bake in 350 degree oven for 30 minutes. Variation: For a less buttery ver sion, omit butter from cottage cheese mixture. After arranging layers, drizzle with about 2 table spoons melted butter then bake as directed. Contributor writes that her fami ly loves this and she is sure others will too. Diane Carl Douglasville Recipe Topics If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measurements, a complete list of ingre dients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. April 3- Easter Favorites 10- Peanut Butter Recipes 20- Candy Making Recipes 27- Nutritious Recipes Home On The Range SPANAKOPITA Spinach Pie 2 pounds spinach 1 large onion, finely chopped 'A cup virgin olive oil 1 cup chopped scallions '/i cup minced fresh parsley 1 tablespoon minced fresh dill 'A teaspoon freshly ground nutmeg *A cup crumbled feta cheese V* cup creamed cottage cheese A cup freshly grated Parmesan cheese 4 eggs, beaten 12 sheets phyllo pastry 'A cup butter, melted 'A cup vegetable or olive oil Mix together melted butter and '/i cup vegetable or olive oil. Remove large stems from spi nach leaves and rinse the leaves well. Chop coarsely, steam above boiling water just until wilted. Drain in a colander, pressing out any liquid with the back of a spoon. Place the onions and olive oil in a large skillet. Cook over medium heat until the onions are slightly tender. Add the scallions and cook until limp. Remove from heat and stir in parsley, dill, and nutmeg. To the skillet, add spinach, cheeses, and eggs, stirring gently. To assemble spanakopita begin by brushing a shallow 9x12-inch baking dish with some of the butter mixture. Fit one sheet of phyllo in the bottom of the dish, letting the edges drape over the rim. Brush with a little of the butter mixture. Repeat with four more sheets. Spread the spinach filling in the phyllo-lined dish. Top with remaining sheets of pastry, each brushed with butter mixture. Trim the excess phyllo leaving about an inch around the edge of the baking dish. Roll the edge, making a lip around the top of pie. Chop the phyllo trimmings into flakes and coat with any remaining butter mixture. Sprinkle the flakes over top of the pie. Bake in preheated 350 degree oven for 45 minutes, until puffed and golden. Allow to cool 10 minutes at room temperature before cutting. 8 servings. Contributor writes, “This is a pie like no other pie. It is high in calcium and fiber, but low fat and no cholesterol, it is not.” B.A. Hartman Reinholds SPINACH PIE 10 bacon slices V» cup chopped onion 10-ounces frozen chopped spinach 4 eggs, slightly beaten 1 cup milk 1 teaspoon seasoned salt Cut 6 slices of bacon into small pieces and fry until crisp. Remove and drain. Cook onion in bacon fat until golden brown. Cook spinach as directed on package; drain. Blend eggs, milk, and salt; add spinach, onion, and bacon. Pour into unbaked 9-inch pie shell. Bake at 375 degrees for 40 to 45 minutes. Cut up remaining 2 slices of bacon into small Irieces and fry until crisp. Sprinkle into pie just before serving. Gladys Martin Ephrata SPINACH SALAD 1 pound spinach, cut up 4 slices bacon, fried and crumbled 1 can bean sprouts, rinsed and drained 11-ounce can mandarin manges 'A medium onion, sliced Toss and serve with Sweet and Sour Dressing; 1 cup oil 'A cup granulated sugar 'A cup catsup 'A cup vinegar 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 tablespoon minced dry onion Blend all ingredients. Refrig erate at least half a day before serving. Helen Hess Washington Boro lach Modley is a tasty, low-calorle one-dish meal. SPINACH WE Cook spinach, drain. Mix cot- Low Calorie tage cheese, eggs, salt, pepper, and 8-ounces frozen spinach nutmeg; blend into spinach. Pour 8 ounces cottage cheese into 8-inch pie plate, sprinkle with 2 eggs, beaten cheese and paprika. 'A teaspoon salt Bake at 350 degrees for 20 to 25 '/«teaspoon pepper minutes Nutmeg, optional Grated parmesan cheese Paprika Featured Recipe [ Think chicken. Think spinach. Think great taste. The combination is •healthy eating at its best. ; Chicken provides the complete protein required daily to nourish •every cell in the body. Spinach adds a healthy portion of beta carotene as well as vitamins and minerals. It takes less than 30 minutes to prepare this one-dish meal, which has 267 calories per serving while providing 33.3 grams of protein. CHICKEN AND SPINACH MEDLEY I 4 boneless, skinless broiler-fryer chicken breast halves 1 tablespoon canola oil 1 clove garlic, minced ; */i cup low sodium chicken broth : 'A cup green pepper, slivers 1 medium onion, cut into thin rings ; 4-ounces mushroom slices ; 2 bunches fresh spinach (Impounds) I 14 teaspoon salt > 14 teaspoon pepper I 3 tablespoons grated romano cheese I 1 cup fresh bread croutons | In nonstick frypan, place oil and heat to medium temperature. Add |minced garlic, stirring to spread evenly in frypan. Arrange chicken in [single layer over garlic and cook about 3 minutes; turn and cook 3 [minutes more. In large frypan, pour chicken broth and heat on high •temperature. Add green pepper, onion, and mushrooms; cook 3 [minutes. Add spinach and cook, stirring with other vegetables, about 2 [minutes more. Turn off heat under vegetables. Remove chicken from [small frypan and cut into strips. Add chicken snips to vegetables in •large frypan; stir to mix well. Sprinkle with salt and pepper. Remove to [serving dish and top with romano cheese and croutons. Makes 4 [savings. Mary Martin Annvillt (Turn to Pag* B 8)
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