#2750 - Vegetable Spinach Dip

(by Shirley McNevich)

1 cup mayo
1 cup Breakstone's sour cream
1 envelope Lipton recipe secrets vegetable soup mix
1 - 10oz. box frozen spinach (thawed and drained)
1 cup shredded sharp cheddar cheese
1 small can water chestnuts (drained)

In a bowl add mayo, sour cream, vegetable soup mix, thawed/drained spinach, shredded cheese and drained water chestnuts--stir until mixed. Pour mixture into a greased casserole dish. Bake at 375 degrees for 15 minutes or until hot. Serve hot dip with small pieces of garlic bread.

#1834 - Cream Cheese Spinach Dip

(by Shirley McNevich)

1 - 16oz. Breakstone's sour cream
1 - 8oz. Philadelphia cream cheese (softened)
1 box frozen spinach (thawed and drained well)
1 can water chestnuts (drained and chopped)
1 envelope dry ranch dressing mix
garlic powder to taste
shredded cheddar cheese

In a mixer add sour cream and cream cheese--beat. Add dry ranch dressing mix--beat. Remove bowl from mixer--add chopped water chestnuts, drained spinach, garlic powder (to your taste), and as much shredded cheddar cheese as you wish--stir. Pour the mixture into a greased small round casserole dish. Bake at 350 degrees for 20-30 minutes or until bubbling. Serve with good quality crackers or chips.

#1802 - Sour Cream Spinach Dip

(by Shirley McNevich)

1 - 16oz. Breakstone's sour cream
1 envelope Good Seasons Italian salad dressing mix
1 - 10oz. frozen spinach (thawed and drained well)
1/2 of a small red bell pepper (finely chopped)
2 TBSP milk

In a bowl add sour cream and salad dressing mix--stir until mixed. Add chopped red bell pepper and milk--stir. Add well-drained spinach--stir until mixed. Refrigerate until cold.

#1411 - Spinach Casserole

(by Aunt Janie [McNevich] Baronowski)

2 beaten eggs
6 TBSP flour
1 - 10oz. package frozen spinach (thawed and drained)
1 1/2 cups cottage cheese
1 1/2 cups grated or shredded cheddar cheese
1/2 tsp. salt

In a bowl add eggs--beat. Add flour--beat until smooth. Add drained spinach, cottage cheese, cheddar cheese and salt--stir until mixed. Pour the mixture into a greased 2 qt. casserole dish. Cover the dish and bake at 350 degrees for 1 hour.

#320 - Breakfast Bake

(by Shirley McNevich)

1 - 6oz. package Stove Top Stuffing Mix for Chicken
3 cups milk
1 medium red pepper, chopped
1 - 10oz. package frozen spinach, thawed and squeezed dry
1 cup shredded cheddar cheese
2 eggs
2 egg whites
6 slices bacon, cooked and crumbled

Preheat oven to 350 degrees. Mix all ingredients until well blended. Spoon into a greased 13 x 9 x 2 baking dish. Bake at 350 degrees for 40 minutes or until center is set and top is golden brown.

#293 - Manicotti

(by Shirley McNevich)

1 - 12oz. package manicotti
1 - 15oz. ricotta cheese
16 oz. shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg, beaten
1 - 10oz. package frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon pepper
1 - 26oz. jar spaghetti sauce

Grease a 13 x 9 x 2-inch baking dish and set aside. Cook manicotti according to package directions--add a little olive oil when cooking them so they won't stick together; drain and set aside on aluminum foil. In large bowl mix the ricotta cheese, 2 cups mozzarella cheese, 1/2 cup Parmesan cheese, egg, prepared spinach, salt and pepper. Scoop cheese mixture into a Ziploc bag, squeeze out the air and close bag. Cut a small hole in one of the bottom corners of the bag, then squeeze the bag so cheese mixture comes out--squeeze cheese mixture into each of the manicottis. Pour a little sauce in the bottom of the baking dish, arrange the prepared manicottis in the dish, then pour the rest of the spaghetti sauce over shells and top with remaining mozzarella cheese. If you have extra Parmesan cheese, sprinkle on top also. Bake uncovered at 350 degrees for 30-40 minutes or until bubbling hot. Serve with garlic bread.