Like you, I always have oil and cocoa powder, but not always butter or bars/chips/unsweetened chocolate. And the brownies are really good. Sherry (sheshebop) usually put chocolate ganache on them and chocolate chips in them, LOL, gilding the lily. I like them just plain, they're easy and fast and yummy and make a big pan, I'm glad you like them too. And I'll be sure to let Sherry know the next time I talk to her! Annie

I have tried them with mozz, and did not like them at all. And I hate hate hate nutmeg in savory dishes, so I would not add that. I love nutmeg in desserts, but remember gagging down some perfectly fine alfredo cause the restaurant put nutmeg in it. Good luck. They do make a great appetizer.Good luck with them. Sherry

My take is on the pototoes...milk will curdle when boiled...that's all that happened..if using milk instead of the "Fuller" fat...I make a white sauce with flour and butter/oil on the stove top..using milk as a thickener..and bring and there is no need to "boil" it to thicken..if your roux was properly cooked through...the "sauce" will thicken just as you start pouring in the liquid... And the brownies..here's my never fail recipe.. I use butter instead of oil now..and cut the sugar to 1.5 cups..with no ill effects. Brownies 2 1/4 c white sugar 2/3 c cocoa 1/2 c chopped nuts or chips or both (optional) 1 1/4 c flour 1 t baking powder 1 t salt 1/2 c oil 4 eggs 1 t of vanilla or other flavoring In a large bowl beat oil and sugar, add eggs and vanilla. In a seperate bowl mix dry ingredients, add to wet. Mix until completely blended. Fold in nuts and/or chips. Bake in lightly greased 9x13 pan at 350F for about 30 minutes, until set all the way through. Mix dry ingredients thoroughly. Add 1/2 c oil and 4 slightly beaten eggs. Mix until completely blended. Spread batter in lightly greased 9x13 pan. Bake at 350F for 30 minutes or until set. Cool in pan.

Here are a few of my favourite spinach recipes. Home Cookin Chapter: Recipes From Thibeault's Table ================================ From the California Culinary Academy Crab Layer 1/2 pound crab meat, picked over and flaked 1/4 cup sour cream 1 teaspoon lemon juice 1/2 teaspoon Dijon Mustard Salt and pepper to taste 1/2 teaspoon cayenne pepper 2 large eggs Spinach Layer 2 Tablespoons unsalted butter 2 teaspoons flour 1/2 cup whipping cream 2/3 cup half and half 1 1/4 pounds cooked spinach Drained and squeezed to remove excess moisture 3 eggs 1/2 teaspoon black pepper 1/4 teaspoon ground nutmeg 1/2 teaspoon sugar salt to taste Sauce Mix together, 1 cup mayonnaise 2 tablespoons lemon juice 1 tablespoon finely minced roasted red pepper 1 clove of minced garlic salt and pepper to taste. Clives for garnish . Preheat oven to 375°F. For the crab layer: In a medium bowl combine the crab, sour cream, lemon juice, mustard, salt, pepper and cayenne. Stir in eggs and set mixture aside. For the Spinach layer: Melt butter in a heavy saucepan until foamy. Whish in flour and cook for 3 minutes over medium heat, stirring constantly. Whisk in whipping cream and half-and-half. Bring to a boil and then reduce heat and simmer slowly 10 minutes. Stir occasionally, scraping down the sides and around the bottom as necessary. Mixture will thicken as cooks. Remove from heat and stir in spinach. Let cool. Stir in eggs, one at a time then add black pepper, nutmeg, sugar and salt. To assemble the terrine: Grease an 8 cup loaf pan/terrine pan with butter. Spoon half the crab mixture in the bottom and cover with all of the spinach mixture. Spoon remaining crab mixture over the spinach. Set the terrine in a baking pan and pour 1 inch of hot water into the baking pan. Bake uncovered until golden brown and puffy. Approximately 30 to 45 minutes. Cool on a rack and then refrigerate. To serve, run a knife around the edge and invert on to a serving platter. Slice about 1/2 thick slices and place two on each plate. Decorate plate with a lettuce leaf and place a dollop of the sauce on the lettuce leaf. Garnish with a few chives. Home Cookin Chapter: Recipes From Thibeault's Table =============================== http://www.achefshelp.co.uk MAKES 8 SMALL SOUFFLES 1 lb of fresh baby spinach Béchamel sauce Made with:- 2 Tablespoons Butter 1/2 small onion 2 tablespoons flour 5 oz milk 2 eggs, separated, plus 2 egg whites 6 Tablespoons grated cheddar cheese 2 Tablespoons grated Parmesan Cheese Freshly grated nutmeg Salt and pepper . . Preheat the oven to 350°F Grease 8 small or 4 medium size ramekins. Sprinkle with parmesan cheese. Wash the spinach and shake most of the water off leaves. Cook until tender with just the water that is left on the leaves (Takes just one minute or so).When cool enough to handle, squeeze the excess spinach to get rid of excess liquid. Chop it finely and add to the béchamel sauce. Remove from the heat, add the two egg yolks,cheddar cheese, parmesan cheese, nutmeg, salt and pepper. Beat the four egg whites until stiff and fold into spinach mixture. Divide the mixture between the prepared soufflé dishes and place in a pan of hot water. Place in oven and bake for about 20 to 25 minutes or until they have risen and browned but are still creamy in the centre. Serve immediately. Home Cookin Chapter: Recipes From Thibeault's Table Spinach Squares =============== These are really good. They are from a Woman's Day Home Entertainment Magazine from Dec. 1982. 2 packages (10 ounces each) frozen, chopped spinach 1/2 cup choped onion 1 tablespoon vegetable oil 2 cloves garlic, minced 2 tablespoons chopped parsley 8 eaggs beaten 10 to 12 soda crackers, crumbled (2/3 cup) 2 teaspoons herbs, (thyme, rosemary, dill) 1 teaspoon pepper 1 1/2 teaspoon salt 2 cups grated cheddar cheese Parmesan cheese paprika . Thaw and drain spinach. In large skillet, heat oil. Saute spinach, onioin, garlic and parsley until lightly cooked. Add eggs, crackers, seasonings and Cheddar cheese, mix together. Pour into a greased 8 1/4 X 13 1/2 inch baking dish. Sprinkle top with parmesan cheese and paprika and bake at 325 for 45 minutes, or until knife inserted in centre comes out clean. cut in small squares, about 1 3/4 inches. May be served hot or cold. Makes 36 squares Home Cookin Chapter: Recipes From Thibeault's Table =========================================== 1 to 2 tablespoons butter 2 leeks chopped (White part) 1 garlic clove minced approximately 2 cups, of fresh baby leaf spinach (tightly Packed) 1/4 cup fresh dill chopped 5 slices of bread, buttered, crusts removed and cut into 1 inch cubes. 2 to 3 eggs 1/2 cup cream salt and pepper goat cheese (small pieces) 1/4 parmesan cheese . Heat butter and saute leeks, when tender add garlic and saute for a minute or so. Add the spinach and fry until just wilted. Remove from heat. In a large bowl beat the eggs with the cream. Season with salt and pepper. Mix in the leek mixture and add the chopped dill. Add the bread cubes. Mix well and then add the goat cheese and parmesan cheese. Pour into a buttered casserole dish, or 3 or 4 ramekins, sprinkle with a little more parmesan cheese and bake in a Bain Marie for approximate 20 minutes or until golden.