Friday, July 31, 2009

Spinach

Spinach goes well in soup, see this post. And in salads.


We have prepared and frozen packages for use through the winter. Washed, chopped and packed tightly into ziploc sandwich bags, then frozen for later use.


It was really neat to find a new use for my pizza cutter ... yup, it works really slick to chop the spinach. Even the guys took it for a drive, hehe! So cool! The job was done in no time at all.

Another favorite way is in Spinach Loaf. I like to serve this with other appetizers for a light Sunday supper.

Spinach Loaf

2 - 8 oz. pkg. cream cheese
1 pkg chopped frozen spinach, thawed & drained
1 cup grated cheddar cheese
2 tsp. dried dill
1 tsp onion powder
1 cup mayonnaise
1 clove minced garlic
2 loaves pumpernickel bread (or other favorite bread)

Mix ingredients. Make a bowl out of one loaf and fill with spinach mixture. Wrap in foil or place in a covered casserole dish. Bake @ 350 degrees for 1 to 1 1/2 hours. Serve with the rest of the bread broken into pieces.

No comments:

Post a Comment