Spinach

Norma Wolf

2 12 oz. packages frozen spinach

1 can mushroom soup

1 teaspoon Worcestershire sauce (I usually add a little more)

1 onion, grated

1 stick butter or oleo

salt and pepper to taste

1 clove garlic 1

/2 cup Parmesan cheese (more if you wish)

Cook spinach and set aside. Brown onion and garlic in butter. add mushroom soup, Parmesan cheese, Worcestershire sauce, salt and pepper. Add this mixture to cooked spinach. Bake until hot thoroughly. About 20 to 30 minutes at 350 degrees

Calabazas Rellenas

Diane Leipper

6 medium-sized zucchini

1/2 teaspoon salt Paprika (optional)

1 package (3 oz) cream cheese

1/4 teaspoon pepper

2 tablespoons minced onion

1 cup (1/2 pint) sour cream

Cook whole zucchini a dente. Drain and allow to cool until you are able to handle them, then cut each zucchini in half lengthwise and scoop out seed into a small bowl. Mix the seeds with the cream cheese, onion, salt, and pepper. Stuff this mixture back into the zucchini halves; arrange them in a buttered square baking dish or pan. Spoon the sour cream evenly over the top of each. Sprinkle with paprika, if desired. Bake for about 10 minutes in a 325 degree oven. Serve immediately. Allow 2 zucchini halfs for each serving. Makes 6 servings

Source: Sunset Ideas for Cooking Vegetables

Back to : Garden Produce | Recipe book main page | Next page, vegetables