You better like spinach:)

Beef Tortini--from Clare Herro
preheat oven to 325

2 lbs. lean ground beef
1/2 C chopped onions
1 15 oz. can tomatoe sauce
1 12 oz. can tomatoe paste
2 10 oz. packages frozen chopped spinach (thawed and drained)
2 16 oz. containers small curd cottage cheese
8 oz. mozzarella cheese (=2 C shredded cheese)
8 oz fresh mushrooms (or 1 6 oz. can mushrooms)

Brown beef and onion. Drain.  Stir in tomatoe sauce and paste.  Simmer 20 minutes or so.  

Mix spinach and cottage cheese in bowl.  In a 13 x 9 pan, spread 1/3 of meat mixture.  Then spread 1/2 spinach mixture.  Then 1/2 remaining meat.  Repeat layers, ending with meat mixture.  Top with remaining mozzarella and mushrooms.  Bake 30 minutes until golden brown.  Makes 10 servings.

Deep Dish Spinach Pizza--from Cam Wade Maurice and Betsy Foley

1 10 oz. can refrigerated pizza crust
1 10 oz. frozen chopped spinach, thawed, well-drained
1 pack 8 oz. shredded low-moisture, part-skim mozzarella cheese
1 pack 8 oz. feta cheese, crumpled
1/4 C (8 oz.) shredded parmesan cheese, divided
1 can 28 oz tomatoes, drained, cut up
2 cloves garlic, minced
1 t oregano
1/2 t crushed red pepper (optional)

Preheat oven to 500

Press pizza crust onto bottom and up sides of well greased 10 inch pizza pan or 9 X 13 baking pan

In large bowl, mix spinach, mozzarella, and feta cheeses and 2 T parmesan cheese; spread evenly over crust.  In another bowl, mix tomatoes, garlic, oregano, and pepper; spread over cheese mixture.  Sprinkle with remaining parmesan cheese.

Bake 10 minutes, reduce temperature to 375, and bake 20 more minutes.  Makes six servings.

Forest Special--from Betsy Foley
(this might be the closest thing to a Minnesota hot dish that you will find on this Web page;) )

10 oz. frozen chopped spinach
10 oz. frozen chopped broccoli
1 can cream of mushroom soup
2 fresh tomatoes
1 T dillweed
8 oz. shredded cheddar cheese
1 2.8 oz. can French fried onions

Thaw vegetables and drain; place in 9 X 13 baking dish.  Spread dill weed; spread soup over vegetables.  Cover with cheese and top with onions and tomatoes.  Bake uncovered, 350 degrees, 30 minutes.  Serves 4-6 people.

Spinach Lasagna--from Fr. Edwin Bohula

1 lb ricotta cheese
1 egg
1 t salt
3/4 t oregano
1/8 t pepper
1.5 C shredded mozzarella cheese
1 10 ox. package chopped spinach (thawed and drained)
2 14 oz. jars spaghetti sauce
1/2 package lasagan noodles, unbaked

Preheat oven to 350.  Mix everything but sauce and noodles.  In greased 13 x 9 x 2 pan, layer three times (sauce, noodles, cheese mix).  Finish off with remained of sauce and mozzarella.  Cover tightly with foil, bake 75 minutes, or until bubbly.  Let stand 15 minutes uncovered before serving.

Spinach Quiche--Brenda Compton in Look What's Cooking in Cedarburg by
Cedarburg Junior Women's Club, p. 253.

1 package Jiffy corn mix
1 10 oz package frozen chopped spinach
1 8 oz package shredded cheddar cheese
1 t onion powder
2 eggs
1.5 C milk
1/4 C Parmesan cheese

Press spinach in bottom of pie or quiche plate.  Sprinkle cheddar cheese on top.  Mix together muffin mix, eggs, milk, and onion powder.  Pour over mixture in plate.  Sprinkle atop with Parmesan cheese.  Bake at 350 for 30-35 minutes.  Serves 4-6 people.

Turkey Lasagna--Mary Jo Quackenboss (Steve's sister)

8 oz  uncooked lasagna noodles
1 can cream of mushroom soup
1 can cream of chicken soup
1 C Parmesan cheese
8 oz. sour cream
1 C chopped onion
1/2 C black olives
1/2 t garlic salt
3 C chopped turkey
8 oz cheddar cheese

Cook lasagna, drain.  Combine next seven ingredients, mix well.  Stir in turkey.   Spread 1/4 turkey in lightly greased 9" x 13" pan.  Layer 1/3 lasagna, 1/4 turkey, and 1/3 cheddar cheese.  Repeat layers twice, beginning with lasagna and omit last cheese.  Cover and bake at 350 F. for 45 minuties.  Uncover and sprinkle with remaining cheese.  Bake uncovered for 15 minutes.  Let stand before ten minutes before cutting and serving.  Serves 6-8 people.

Vegetarian Pizza--Clare Herro (Mom!)

In 13 x 9 pan, unroll 1 tube of 8 crescent rolls.  Lay flat and press on bottom of ungreased pan.  Bake at 350 for 15 minutes.  Cool

Mix and spead on colled crust:
1 8 oz. package cream cheese
1/4 C mayo
1/4 t celery salt
1/4 t garlic salt
1/4 t onion salt
1 t dill weed
splash of milk

Top with raw vegetables cut in very small pieces such as brocolli, carrots, cauliflower, green pepppers, radishes, tomatoes, onions, celery mushrooms, olives, etc.  Finally, apply 1-1 1/2 C shredded cheddar cheese over vegetables.

Whole Wheat Banana Bread

1 1/4 C all purpose flour
1/2 C whole wheat flour
1 t baking soda
1/4 t salt
1/2 C sugar
1/4 C vegetable oil
1 egg
1 C mashed banana (about 2 medium)
1 t vanicall extract
vegetable cooking spray

Preheat oven to 350.
Combine first four ingredients in a small bowl.  Stir well, set aside.
Combine sugar, egg, and oil in a medium bowl; beat at medium speed for 2 minutes or until well blended.  Add egg and beat until light and lemon colored.  With mixer at low speed, add flour mixture alternately with mashed banana, beginning and ending with flour.  Blend well after each addition.  Stir in vanilla extract.

Pour batter into 8 x 4 x 2 inch loaf plan coated with cooking spray.  Bake for 45 minutes or until a wooden pick inserted in center comes out clean.  Cool 15 minutes on a wire rack; remove from pan and let cool completely on a wire rack. 

Yogurt Pie--Clare Herro

3 C crushed graham crackers
1 C yogurt
4 oz. whipped topping (from freezer department)
3/4  C  stick margarine
fresh fruit (to match flavor of yogurt)

Mix melted margarine with graham crackers and form one pie crust.  Bake 10 minutes, 200 degrees.

Mix yogurt, topping, and fruit and spoon into baked pie crust.  Freeze overnight and remove one hour to refrigerator before serving.  Make one pie, 8 servings.
 

Compliments only to Steve Herro;)
10-3-05