| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Here's a festive spinach dish most everyone will enjoy...if not love!

Harvest Spinach Ring

4 large eggs, separated
2 cups (8-ounces) sharp cheddar cheese
1/4 cup all-purpose flour
1/4 cup butter, melted
1/4 cup finely minced onion
1 tablespoon lemon juice
1 teaspoon salt
Freshly ground black pepper to taste
4 (10-ounce each) packages frozen chopped spinach, cooked and squeezed dry

1. Preheat oven to 350°F (175°C). Grease a 6 1/2-cup ring mold; line the bottom with foil and grease foil; set aside.
2. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside.
3. Beat egg yolks in large bowl with electric mixer on medium speed until thick and lemon colored. Add cheese, flour, butter, onions, lemon juice and seasonings; beat until well blended. Add spinach; mix well.
4. Gently fold in egg whites.
5. Spoon spinach mixture into prepared mold. Place mold in large shallow baking pan, then place in oven. Carefully pour boiling water into baking pan to come 1/2-inch up side of mold.
6. Bake 30 to 35 minutes or until knife inserted near center comes out clean.
7. To unmold, loosen side of mold with knife; unmold onto serving plate. Remove foil.

Makes 12 servings.