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Spinach and Artichoke Casser... |
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When the Board have their monthly meetings, everyone brings a dish to pass, it’s always been fun, and we never know what to expect. Sometimes we had three or four of the same thing, and one month I remember only having desserts! The September meeting was scrumptious though, a true feast, and although it isn’t really a British Recipe, I thought I would feature my casserole; maybe we can persuade Sue Ford to also share her recipe, both used Artichokes and both were yummy.
Yields: 8 Servings
Ingredients:
- 2 (10 oz.) pkgs frozen chopped spinach, thawed and squeezed dry.
- 1/8 tsp pepper.
- 1 can (13 ¾ oz) artichoke hearts, drained and chopped.
- 2/3 cup Parmesan cheese.
- ½ cup heavy cream.
- 1 -8oz. pkg. softened cream cheese.
- 1/8 tsp salt.
- 1 cup milk.
Instructions:
- Preheat oven to 350F.
- Combine spinach, artichokes, cream, salt and pepper, and 1/3 cup of the Parmesan cheese.
- In a small bowl, mix at medium speed the cream cheese until fluffy, reduce speed and slowly add milk, mix until blended.
- Put spinach mixture in a lightly greased 8X8 square glass baking dish and smooth out.
- Pour the cream cheese mixture over evenly.
- Sprinkle with the remaining 1/3 cup Parmesan cheese.
- Bake about 30 minutes or until the edges bubble and the top is golden.
Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.
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