Was this it? Alexa *************************************************************** Double Spinach Parmesan Casserole The spinach and cheese blended together make a very flavorful dish. Estimated Times: Prep Time: 15 mins Cook Time: 50 mins Ingredients: 2 packages(12 oz.) STOUFFER'S frozen Spinach Soufflé 2 packages(9 oz.) STOUFFER'S frozen Creamed Spinach 1 large egg, lightly beaten 1 cup grated Parmesan cheese, divided 2 cups soft breadcrumbs 1/4 cup butter, melted 1/2 teaspoon garlic powder Instructions: THAW spinach souffle in microwave at MEDIUM (50% power) 6 to 7 minutes. THAW creamed spinach in microwave at MEDIUM (50% power) 5 to 6 minutes. COMBINE spinach, egg, and 1/2 cup cheese; spoon into a lightly greased 11- x 7-inch baking dish. BAKE at 375°F for 40 minutes or until set. STIR together breadcrumbs, butter, garlic powder, and remaining 1/2 cup cheese. Sprinkle over spinach mixture, and bake 10 more minutes. Serves: 8 ***********************************************************

Pa. Dutch Bacon Dressing Posted by Sharon/Fl. on Mon, Aug 16, 99 at 19:38 Sharon's Homemade Sweet & Sour Bacon Dressing ********************************** Fry 1lb. bacon in heavy pot till crisp. Drain & break into tiny pieces-not crumbled! Pour out half the grease-leave rest in pot. ADD: **** 5 eggs (beaten with a spoon) 5 1/2 cups sugar 1 1/4 tsp. salt MIX WELL. ADD: *** 1 cup flour 5 tsps dry mustard MIX WELL-use slotted spoon or whisk ADD: **** 2 1/2 cups CIDER vinegar 5 cups water-Mix till well blended. * Heat on medium-stirring often, but not constantly, as this lowers the cooking temperature. In about 15-20 minutes, mixture will begin to thicken. Make sure you scrape sides of pot & the bottom-often-don't let burn! * Once it is as thick as a medium gravy-remove from heat, and add bacon and 2 TBS margarine or butter. DRESSING WILL THICKEN AS IT COOLS. Sharon says: You may think this makes an awful lot-but it keeps in the fridge for 4 weeks--share with a neighbor! Excellent on Spinach Salads, Baked Potatoes, or just lettuce. Really good if you microwave a serving for 30 seconds or till just warm. ENJOY, ENJOY, ENJOY. Makes great Xmas gifts- just buy jelly jars, and add a bow around the neck of the jar. When my mom had her brain surgery-I took jars to the ICU for the Drs & nurses. At noon-I'd go to the cafeteria to eat & here I'd see all of them walking in with their 'dressing jars" LOL! *** From Ang - I've been making this since 1999 when Sharon posted it. I just made about 9 more jars last week, by request. *** Here's another one recently added to our favorites list: Spicy Chicken Pasta 4 cups rigatoni pasta (uncooked) 4 TBSP. good olive oil 1 1/4 lbs. mild or spicy Italian chicken sausage 1 cup chopped sun dried tomatoes (packed in oil) 3 cups chopped fresh spinach (I used 4 cups) 1 cup chopped red onion 4 cloves minced garlic 1 tsp. Italian seasoning 1/4 tsp. red chili flakes (cayenne pepper works) 1 1/2 to 2 cups shredded Italian blend cheese (I used a combo of grated mozzarella, asiago and provolone) Cook the pasta as per pkg. directions, drain, place in a large bowl and set aside. Cook the sausage and when cool enough to handle, slice into 1/2 inch pieces. Set sausage aside. Saute onion and garlic in 4 Tbsp. olive oil until tender, add sliced sausage back into the pan along with the chopped sun dried tomatoes and spinach and cook for about 5 minutes or so. Toss all into the cooked pasta along with the cheese and spices. Season with salt and pepper to taste. I add some of the oil from the tomatoes to moisten it. Mix all together well and spread the noodle mixture into a 9 x 13 glass baking dish and sprinkle with more cheese if desired. Cover well with foil and bake at 325 degrees for 25 to 30 minutes, or until cheese is melted. Serve immediately and enjoy! *** I substitute spinach for collard greens in this one if I can't find collard greens: Chicken and Collard Green Stew with Smoky Tomatoes and White Beans Rocco DiSpirito 1 tbsp. extra-virgin olive oil salt and freshly ground pepper to taste 4 chicken thighs 4 slices of bacon cut into ½ inch strips ½ large spanish onion, diced small 4 gloves garlic, chopped 1 - 35 oz can plum tomatoes, roughly chopped, liquid reserved 2 tsp smoked paprika red pepper flakes to taste 1 ½ cups water 10 oz cleaned and cut collard greens 1 - 20 oz can canellini beans, drained In a large pot, heat olive oil over medium-high heat. Pat chicken dry, season with salt and pepper. Add to pan, skin side down and cook until skin is golden. About 5 minutes. Flip chicken over Add bacon, onion and garlic to pot and continue to cook until fragrant. About 3 minutes. Add tomatoes, their liquid, smoked paprika, red pepper flakes, water collard greens and beans to the pot. Cover and bring to a boil. Turn heat to low and simmer until chicken is cooked through and tender. About 30 minutes. Adjust seasonings to taste and serve.

I never thought about using proscuitto....bet it would be a nice addition, But I don't think I would like peppers in that, mushrooms maybe but I don't think peppers woulda dd much. I just bake it in a raw crust, I heat the oven to 425 put the filled pie in the oven, leave it at 425 for maybe 8 to 10 minutes then turn down to 350....without opening the oven door. I just use a regular glass pyrex 9 inch pie pan....it's very will....and will be fuller if you add more "stuff" to the recipe....so you have to be careful not to spill when putting into the oven. Linda c

Would this be it, Miss Glenda? Crustless Spinach Quiche Ingredients 2 Teaspoons vegetable oil 1/2 Cup green onion, chopped 6 1/2 Ounces frozen chopped spinach 4 large eggs 1 Cup heavy cream 1 Cup muenster cheese, shredded 1/4 Teaspoon salt 1/8 Teaspoon ground nutmeg 1/4 Teaspoon ground pepper Directions Preheat oven to 350ðF (175ðC). Lightly grease a 9 inch pie pan. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. In a large bowl, combine eggs, cream, cheese, salt, nutmeg and pepper. Add spinach mixture and stir to blend. Pour into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving. Servings: 4