"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Oil City Spinach, by Judith Dimiceli, is from The Dimiceli Cucina,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Preheat oven 350º Grease a 2 quart casserole Prepare spinach according to package directions; drain dry Combine sour cream and Bleu cheese with spinach; mix Place in casserole; top with bread crumbs, Parmesan and paprika Bake 30-35 minutes
May be prepared ahead May substitute 8 ounces cream cheese for bleu cheese and one cup sour cream
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