Spinach casserole

A co-worker got the original from the Cane Creek Receipts fundraiser recipe book.  It was touted as “a spinach dish for people who don’t like spinach.”  I have modified it to suit my tastes and kitchen.  I will indicate the changes for the sake of honesty.

1 c. chopped onions
@ 2 Tbsp butter  (The original recipe said 1 whole stick.  Just NO.)
½ lb. quartered mushrooms (I usually just buy a boxed of pre-sliced)
8 oz. sour cream (or plain yogurt)
½ lb. grated Parmesan cheese
2 pkg frozen chopped spinach (thawed)
1 14-oz can artichoke hearts  (The original recipe said 2 jars of marinated hearts (drained), but all that oil was unnecessary and the seasoning got lost in the rest of the dish.)

Saute onions and mushrooms in butter.  Squeeze all the water out of the spinach.  Drain artichokes.  Mix mushrooms.onions, spinach, artichokes and sour cream together.  Put in casserole dish and cover with cheese.

Bake at 350ºF for 30 minutes.

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French Market Soup Mix

1 lb each:
dried navy beans
dried pinto beans
dried Great Northern beans
dried green split peas
dried yellow split peas
dried black eyed peas
dried lentils
dried baby Lima beans
dried large Lima beans
dried black beans
dried red beans
dried soy beans
barley pearls

Makes 14 2-cup packages.

My father made this by dumping everything in a clean plastic garbage bag and flopping it around until it was all mixed.  There was nothing else in the house large enough to hold it all at once.  My parents gave packages  of beans and the recipe for the soup to friends for Xmas that year.

To make the soup:

Soak beans overnight.  Drain.

Add:
2 qts water
¼ tsp salt
1 ham hock
¼ tsp black pepper.

Cover, bring to a boil, simmer for 1½ hours.

Add:
16 oz whole tomatoes, undrained, coarsely chopped
1 large chopped onion
1 minced garlic clove
1 chili pepper, coarsely chopped
¼ c. lemon juice

Simmer 30 minutes.  Remove meat from the bone and return to the soup.

It is ready to serve.