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Corn and Spinach Casserole
Butter an
8" square cake pan or 1½ quart casserole. Sprinkle chopped onion
in the pan. Add corn kernels. Sprinkle with 1/2 teaspoon salt and dash
of pepper. Mix eggs with the milk and pour over the corn. In a bowl, add
vinegar, salt and pepper to chopped spinach and toss until well
seasoned. Place spinach mixture on top of corn. Sprinkle with cheese.
Cover with bacon slices. Top wit bread crumbs and bake in a preheated
375° F. oven for
45 minutes. Excellent served with roast veal, pork, pheasant or chicken
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1/4
c. onion, chopped
1 T. butter
3 c. fresh or frozen corn kernels
2 eggs, beaten
1/2 c. milk
1 t. salt
1/4 t. freshly ground pepper
1 T. white wine vinegar
1/2 lb. fresh spinach, coarsely chopped
2 T. grated parmesan cheese
1/4 lb. bacon slices
1/4 c. dried bread crumbs
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The recipe above appears in:
Up-Home,
Down-Home represents the cultural development of recipes from the
most intimate, formal setting to the easy-going, spur-of -the-moment
family dinner. Quick, easy to prepare dishes include many favorites from
the Chefs at the Groff's Farm Restaurant. Fully
illustrated, some in color, 208 pages. Hard-cover edition.
Betty Groff's Up-Home, Down-Home
Cookbook More
info. and/or Buy
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