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Spinach and Cheddar Bake
 
1/15/2008
 
Issue:
9.01

This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu


Features
An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Batya
Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me


Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover

Stress

Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael

 

Spinach and Cheddar Bake

The weather this month is chilly. It's time to let the oven fill your home with warmth and savory aromas. This vegetarian casserole, served with a simple salad, is a perfect meal to share with friends before settling in for a cozy night of playing a board game. If you'd like to make double use of your oven, baked apples would be an ideal dessert to complete your menu.

Ingredients

For Crumb Crust

1/2 loaf (8-10 slices) Sourdough Rye Bread
3 tablespoons softened Butter or Margarine
1/2 cup French-Fried Onions
1 tablespoon Lemon Pepper

Method for Crumb Crust

Place all ingredients in the bowl of a food processor which has been fitted with a metal blade. Process until they are finely ground, and the crumbs start to cling together. There should be about 4 cups of crumbs. Spray a rectangular ovenproof glass dish with vegetable oil, then spread 3 cups of the crumbs evenly on the bottom of the dish. Do not pat them down. Set aside until needed.

For Filling

1 pound frozen defrosted Chopped Spinach, drained and squeezed of excess liquid
1 tin condensed Cream of Celery Soup
8 ounces Sharp Cheddar Cheese, grated
5 Eggs

Method for Filling

Whisk the Eggs together with the Soup. Add the Cheese and Spinach and mix thoroughly.

Assembly and Baking

Spread the filling mixture atop the prepared crumb crust. Sprinkle evenly with the remaining crumbs. Bake at 325 degrees for approximately 45 minutes, or until the casserole is puffy and golden. Serve.
 


Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

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