Village Style Spinach Recipes

VILLAGE STYLE SPINACH

Village Style Spinach image

This is one of my own recipes! Folks at home liked it first time and after several years they keep on asking for more

Provided by ErOnur

Categories Potato

Time 1h3m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 kg fresh spinach
2 large potatoes
1 cup milk
1 cup grated cheese
1 beaten egg
50 g butter
salt and black pepper

Steps:

Boil spinach and let drain.
Boil potatoes until soft.
Peel potatoes.
Mash potatoes, mixing in softened butter, 1/2 cup milk, salt and pepper.
Add some salt to drained spinach.
Arrange spinach and mash in layers in a staight-sided baking dish, starting with spinach and mash on top.
Mix rest of milk and egg, and pour milk mixture over the layers.
Sprinkle grated cheese on top.
Bake at 150 C for half an hour.
Brown top under grill for 3 minutes.
Serve immediately on toasted whole-wheat bread slices.

Nutrition Facts : Calories 439.6, Fat 21.6, SaturatedFat 12.7, Cholesterol 106.2, Sodium 600.4, Carbohydrate 46.6, Fiber 9.6, Sugar 2.6, Protein 20.1

RIVER ROAD SPINACH MADELINE

River Road Spinach Madeline image

First published in 1959 in River Road Recipes, the Junior League of Baton Rouge's community cookbook, spinach Madeline remains a favorite side dish in Southern Louisiana. Thick and creamy with a hint of jalapeno heat, it's most at home on holidays next to turkey, cornbread dressing, and green bean casserole. It's easy to make and easy to multiply for big gatherings. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in the refrigerator overnight. This may also be frozen.

Provided by Mary Claire Lagroue

Categories Spinach Casserole

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

2 (10 ounce) packages frozen chopped spinach
½ cup water
¼ cup butter
2 tablespoons all-purpose flour
2 tablespoons chopped onion
½ cup evaporated milk
6 ounces processed cheese spread with jalapeno (such as Velveeta(R)), diced
¾ teaspoon celery salt
¾ teaspoon garlic salt
1 teaspoon Worcestershire sauce
½ teaspoon black pepper
¼ teaspoon cayenne pepper, or to taste
salt to taste

Steps:

Place frozen spinach and water in a saucepan over high heat; bring to a full boil. Reduce heat to medium, cover, and cook for 8 minutes. Separate with a fork and cook for 2 more minutes. Drain, reserving 1/2 cup of the cooking liquid.
Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown, 1 to 2 minutes. Add onion and cook until soft but not brown, 5 to 7 minutes.
Slowly add evaporated milk and the reserved cooking liquid, stirring constantly to avoid lumps. Cook, stirring constantly, until smooth and thick, 3 to 5 minutes. Add processed cheese spread, celery salt, garlic salt, pepper, cayenne, and salt; cook and stir until melted, about 2 to 3 minutes. Stir in cooked spinach.
Stir in cooked spinach and serve immediately.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 11.8 g, Cholesterol 46.4 mg, Fat 15.9 g, Fiber 2.9 g, Protein 10.3 g, SaturatedFat 9.9 g, Sodium 1008.9 mg, Sugar 5 g

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