SPINACH POTATO SOUP
Ready in 30 minutes or less
Serves: 4 2 c. cubed peeled potatoes (1-1/2-in. pieces
1-1/2 c. water
1 T. dried minced onion
1 tsp. imitation chicken boullion granules
1/2 tsp. garlic salt
1 c. thinly sliced fresh or chopped frozen spinach
1 c. whipping cream
1/4 tsp. ground nutmeg
In a saucepan, combine the first 4 ingredients; bring to a boil. Cook until potatoes are tender, about 10 minutes. Add remaining ingredients and cook until spinach is tender and heated through.
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Vermont Cheddar Pie
Ingredients:
2 cups frozen hash browns, thawed
1 cup Vermont cheddar cheese, grated
1 medium onion, coarsely chopped
1 teaspoon seasoned pepper
2 teaspoons garlic powder
1/3 cup frozen chopped spinach, thawed
1/3 cup pecorino romano cheese, grated
2 eggs
1/2 cup milk (soy)
2 tablespoons parsley flakes
2 teaspoons paprika
1/3 cup feta cheese, crumbled
Steps:
Grease a 9-inch pie plate.
Combine potatoes with all but 1/8-cup of the onions and press mixture into pie plate to form crust. Sprinkle crust with seasoned pepper and garlic powder.
Spread spinach evenly over seasoned crust. Top with crumbled feta cheese, grated cheddar cheese, and grated romano cheese.
Whisk together eggs and milk and pour over cheeses, working from edge of pie toward middle in a spiral pattern.
Position reserved 1/8-cup onion on top of cheeses in center of pie. Sprinkle parsely flakes in a ring around onion. Then sprinkle paprika around parsley to make an outside ring.
Total preparation time: 25 minutes
Serves: 6
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SPINACH POTATO SOUP
Ready in 30 minutes or less
Serves: 4-6
3 c. milk (soy)
1 can (15 oz.) sliced potatoes, drained
1 pkg. (10 oz.) frozen creamed spinach, thawed
1/2 tsp. dried basil
1/2 to 3/4 tsp. garlic salt
Combine all ingredients in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Cool slightly. Transfer mixture to a blender; cover and process until small pieces of potato remain. Return to the pan and heat through.
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TOMATO FLORENTINE SOUP
(4 servings)
1 can condensed tomato soup (10.75oz)
1 can (14.5oz) diced tomatoes, undrained
1 can (15.5oz) garbanzo or kidney beans, drained and rinsed
3 cups canned vegetable broth
½ cup small macaroni or other small pasta
5oz leaf spinach, thawed and pressed to remove excess liquid (stems removed)
1½ tsp. dried oregano
1½ tsp. dried basil
pepper to taste
1. Combine the tomato soup, diced tomatoes, beans, broth and macaroni in a soup pot. Bring to a boil, then simmer 10 to 15 minutes. If the soup gets too thick, add water or additional chicken broth to reach desired consistency.
2. Coarsely chop spinach and add with seasonings to the soup. Simmer for an additional 5 minutes
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SPINACH MADELEINE
(A Golden Oldie)
2 10 oz. packages frozen chopped spinach
4 tablespoons margarine
2 tablespoons flour
2 tablespoons chopped onion
1/2 cup evaporated milk
1/2 cup vegetable liquid
1/2 teaspoon black pepper
3/4 teaspoon celery salt
3/4 teaspoon garlic powder
Salt to taste
6 oz. roll jalapeno cheese, cut into small pieces
1 teaspoon Worcestershire sauce
Red pepper to taste
Bread crumbs
Cook spinach according to package directions. Drain and reserve liquid. Melt
margarine in saucepan. Add flour, stir until blended and smooth. Do not brown.
Add onion and cook until soft, not brown. Add liquid slowly, stirring constantly.
Cook until smooth and thick. Add seasonings and cheese. Stir until melted.
Combine with cooked spinach. Put in buttered casserole, top with buttered bread
crumbs. Flavor is improved if this is left in refrigerator, covered, overnight. This
may also be frozen. Bake at 350 degrees for one hour.
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PETER PIPER'S PACKED PEPPERS
Peter Piper certainly picked a winning combination when he picked veggies, rice, and beans as a stuffing for colorful spicy pepper cups.
2 cloves garlic, minced
1 cup chopped onions
1/2 10-oz. pkg. frozen spinach, thawed, squeezed dry and chopped (5-oz. total)
1 can (28 oz.) tomatoes, undrained, cut up
1 can (6 oz.) tomato paste
1 tsp. "lite" Worcestershire sauce
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. ground cumin
1/2 tsp. crushed red pepper flakes
1/4 tsp. salt
1/4 tsp. black pepper
6 large red or yellow bell peppers (or a combination of the two)
3 cups cooked brown rice
1 can (15 oz.) black beans, dried and rinsed
Fresh parsley for garnish
Spray a large saucepan with non-stick spray. Cook garlic and onions over medium heat until tender, about 5 minutes. Add next 10 ingredients. Stir and bring to a boil. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.
Meanwhile, prepare peppers for stuffing. Cut off tops with stem and remove seeds. Fill a stock pot 1/2 full with water and bring to a boil over high heat. Add peppers 2 or 3 at a time, and blanch for 2 minutes. Remove from water with tongs and place in sink full of cold water until cool.
Remove sauce from heat and stir in rice and beans. Stuff peppers evenly with filling. Stand upright in small roasting pan. Cover and bake at 375 F. for
35 minutes. Let cool 5 minutes before serving.
Garnish tops with a sprig of fresh parsley. Serve any leftover filling on the side.
Makes 6 stuffed peppers.
Per serving: 255 calories, 2.5 g fat, 53.7 g carbohydrate, 11.2 g protein,
658 mg sodium, 2 mg cholesterol
Calories from fat: 7.8%
From LOONEYSPOONS by Janet & Greta Podleski
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