#3363 - Cheesy Spinach Dip

(by Shirley McNevich)

1 - 10oz. box frozen chopped spinach (more if you wish)
2 - 8oz. Breakstone's sour cream (16oz. total)
1 cup mayo
1 envelope Knorr vegetable recipe mix
2-3 green onions (chopped)
shredded cheese of your choice
1 loaf sour dough bread

Cook spinach according to box directions, then drain the spinach. After draining the spinach in a sieve, use your fingers to press down hard on the spinach to get it as dry as you can. In a large bowl add drained spinach, sour cream, mayo, vegetable recipe mix, chopped onions and shredded cheese (your choice of amount of shredded cheese)--stir until mixed. Scoop mixture into a serving bowl, then refrigerate until cold. When ready to serve, cut sour dough bread into small pieces and serve the bread pieces with the dip.

#3237 - Fresh Dill Pasta Salad

(by Shirley McNevich)

1 - 8oz. box small pasta shells (cooked and drained according to box direction but DO NOT RINSE)
1 small container cherry tomatoes
2 cups chopped fresh spinach
1 orange bell pepper (chopped)
1/4 cup chopped red onions
3 TBSP chopped fresh dill
1 - 8oz. bag any flavor shredded cheese
1 bottle Italian salad dressing (chilled)--regular OR reduced calorie

In a large bowl add drained pasta, chopped spinach, chopped orange bell peppers, chopped red onions and chopped fresh dill--toss to mix. Add about half of the bottle of salad dressing--toss to coat. Cover and refrigerate until cold. When ready to serve, halve the cherry tomatoes. Add cherry tomato halves and half of the shredded cheese to the pasta mixture--toss to coat. Add more Italian dressing and more shredded cheese if needed.

#2473 - Spinach Pie

(by Shirley McNevich)

1/2 cup chopped onions
2 garlic cloves (minced)
1 TBSP softened butter
1 - 10oz. frozen chopped spinach (thawed and drained)
1/2 cup small curd cottage cheese
1 cup milk
3 eggs
1/2 cup Bisquick
1/4 tsp. pepper
3 TBSP grated Parmesan cheese

Grease a 9" pie plate. In a skillet add butter, chopped onions and minced garlic--cook/stir over medium low heat until until onions are translucent. Remove from heat--add drained spinach--stir. Spread the spinach mixture in the pie plate. Spread cottage cheese over the spinach. In a blender add milk, eggs, Bisquick and pepper--beat on high until mixed. Spread egg mixture over cottage cheese. Sprinkle Parmesan cheese all over the top. Bake at 350 degrees for 30-35 minutes or until inserted knife comes out clean.

#2237 - Creamed Spinach

(by Shirley McNevich)

4oz. Philadelphia cream cheese (softened)
1/3 cup milk
1/2 cup chopped red bell pepper
1/8 tsp. garlic powder
2 - 10oz. boxes frozen chopped spinach (thawed and drained)
15 saltine crackers (coarsely crushed)
2 TBSP butter (melted)

In a bowl add cream cheese and milk--stir with a spoon. Add red bell peppers and garlic powder--stir. Add drained spinach--stir. Spread mixture into a greased 9" pie plate. Spread crushed crackers over the top. Drizzle melted butter over the crackers. Bake at 350 degrees for 25-30 minutes or until hot.

#2206 - Dill Spinach Dip

(by Shirley McNevich)

1 pint Breakstone's sour cream
1 cup mayo
1 envelope Lipton onion soup mix (dry)
1 - 10oz. frozen chopped spinach (thawed and drained)
1/2 cup chopped parsley
1/2 cup chopped onion
1 tsp. dill weed
1 tsp. dry Good Seasons Italian dressing mix

In a blender add sour cream, mayo, onion soup mix, drained spinach, chopped parsley, chopped onions, dill weed and Italian dressing mix--blend until well mixed. Refrigerate until cold. Serve with raw vegetables.

#1674 - Minestrone Soup

(by Shirley McNevich)

2 carrots (washed, peeled and cut into coin shaped pieces)
1 cup chopped cabbage
1 rib of celery (sliced)
1 onion (chopped)
1 clove of garlic (minced)
2 tsp. canola oil
3 cups water
1 - 14.5oz. Italian diced tomatoes (do NOT drain)
3 beef bouillon cubes
1 cup chopped spinach
2/3 cup uncooked elbow macaroni
1/2 tsp. pepper

Cook macaroni according to box directions--drain but do not rinse. In large saucepan add carrots, cabbage, celery, onions, minced garlic, canola oil and 1 of the cups of water--cook and stir over medium heat for 5 minutes. Add the other 2 cups of water, diced tomatoes and their juice, and the bouillon cubes--stir and cook while bringing to a boil. Reduce heat to simmer--simmer uncovered for 20 minutes or until vegetables are tender. Add spinach, pepper and drained macaroni--stir and cook until macaroni is hot.

#1346 - Italian Wedding Soup

(by Shirley McNevich)

3 quarts chicken broth
1lb. boneless/skinless chicken breasts (cut into bite sized pieces)
canola oil
1lb. ground chuck
2 beaten eggs
1/2 cup Italian bread crumbs
1/2 cup finely chopped onion
3 ribs of celery (diced)
2 tsp. dried or fresh parsley
1 tsp. dried basil
1 tsp. salt
1/2 tsp. pepper
1 cup Ronzoni acini di pepe pasta
10oz. frozen or 2 cups fresh spinach (thawed, drained and chopped)
freshly grated Parmesan cheese

In a skillet add chicken pieces and a little canola oil--salt and pepper chicken to your taste, then cook and brown chicken--set aside. In a bowl add ground chuck, beaten eggs and bread crumbs (extra salt and pepper if you wish)--mix with your hands, then form 1/2" meatballs (dime sized)
with all of the mixture--set aside. In a large pot add chicken broth--add onion, celery, parsley, basil, salt, and pepper to the broth--stir over medium heat and bring to a boil. Once boiling, add meatballs one at a time, then add the pasta and chopped spinach--cook and stir until pasta and meatballs are done. Add browned chicken pieces--stir and cook until chicken is warmed. Serve in bowls, and top each bowl with freshly grated Parmesan cheese.

#1190 - Spinach Balls

(by Aunt Janie [McNevich] Baronowski)

1 - 10oz. frozen chopped spinach
1 cup Pepperidge Farms herb stuffing
1 onion (chopped fine)
2 beaten eggs
1/4 cup grated Parmesan cheese
6 TBSP butter (melted)
1/2 tsp. garlic powder
1 tsp. thyme
salt and pepper to taste

Cook and drain spinach according to package directions. In a large bowl add spinach, stuffing, chopped onion, beaten eggs, Parmesan cheese, melted butter, garlic powder, thyme, salt and pepper--mix with your hands thoroughly. Using your hands make the mixture into small balls and place them in a greased 9 x 13 cake pan. Bake at 300 degrees for 25-30 minutes. Do not overbake. Place a toothpick in each spinach ball to serve--serve hot.

#858 - Mozzarella Cheese Quiche

(by Shirley McNevich)

1 cup sliced mushrooms
1 cup chopped onion
1 - 10oz. box chopped spinach (thawed and drained)
1/3 cup Miracle Whip
1/3 cup milk
4 eggs
1 cup shredded mozzarella cheese
1 - 9" frozen pie crust dough
1/4 cup real bacon bits

Spray a skillet with Pam--add the mushrooms and onions. Cook until tender. Add the thawed/drained spinach over medium heat--stir and cook until warm. Turn off the burner. In a separate bowl add eggs--beat with a whisk. Add Miracle Whip and milk to the eggs--beat. Add the spinach mixture and the mozzarella cheese to the egg mixture--stir until mixed. Spray a 9" pie plate with Pam. Place pie dough shell into the pie plate and flute the edges. Spray the inside of the dough with Pam. Pour the entire egg mixture into the pie dough. Sprinkle the bacon bits over the top. Bake at 375 degrees for 50 minutes or until browned and set.