dare to go there

Today we’re going to go where no kid (and where many adults!) would rather not … Spinachville. It’s a very happy place, actually, if you pack the right spices, some butter and maybe some cheese. I offer one disguise and one pick-and-play ... my sons have become experts at extracting the offensive greenery and eating the mushrooms, noodles and potatoes. I use these recipes as a segue because I’m hoping to share some potato/pasta/rice recipes next week, some of which I like to serve for brunch. Either of these recipes is good at brunch, too, with some fresh fruit and warm turkey croissant sandwiches. Assemble the soufflé ahead of time and refrigerate until you’re ready to bake. Bake the 7-layer dish (which can be made in a plain casserole pan) and just reheat to serve. It's one of those great finds from the coupon section in the newspaper. One last note … I usually only make a half recipe when I make soufflé. Enjoy!

Spinach Soufflé
2 packages frozen spinach
6-8 T flour
½ lb. American cheese
½ lb. margarine
½ lb. brick cheese
6 eggs
2 lbs cottage cheese
dash pepper

Cook and drain spinach. Mix butter, cubed American and brick cheeses and flour in the warm pan from the spinach until cheeses melt. Combine with spinach in a large bowl, mix well and cool. Add other ingredients, mix well. Pour into a buttered 2 qt. casserole, leaving about ½-inch of space at the top. Bake uncovered for 1 hour at 350 degrees.

(Click on the image below to enlarge.)