"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

SPINACH SPOON BREAD Recipe

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This recipe for SPINACH SPOON BREAD, by , is from New Hope Fellowship Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Weston
Added: Wednesday, May 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 STICK OF MARGARINE
1PACKAGE (10 OZ. FROZEN CHOPPED SPINACH, THAWED & SQUEEZED DRY
6 GREEN ONIONS, SLICED
1 RED PEPPER, SEEDED AND DICED
1 BOX OF CORNBREAD MIX
4 EGGS, LIGHTLY BEATEN
1 CUP COTTAGE CHEESE
1 1/4 TSP. SEASONED SALT

Directions:
Directions:
COMBINE ALL INGREDIENTS IN LARGE BOWL, MIX WELL.

POUR BATTER INTO OILED, PREHEATED SLOW COOKER.

COOK, COVERED BUT WITH LID SLIGHTLY AJAR TO ALLOW EXCESS MOISTURE TO
EXCAPE, ON HIGH FOR 1 3/4 HOURS OR ON LOW FOR 3-4 HOURS OR UNTIL EDGES
ARE GOLDEN AND KNIFE INSERTED COMES OUT CLEAN.

SERVE BREAD SPOONED FROM SLOW COOKER OR LOOSEN EDGES AND BOTTOM WITH
KNIFE AND INVERT ONTO PLATE. CUT INTO WEDGES TO SERVE.

 

 

 

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