"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 POTATOES FLORENTINE, by Edna Owen, is from Edna's Clippings,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 medium potatoes, pared and thinly sliced 1 medium onion, sliced 1 pkg frozen chopped spinach, thawed and drained 3/4 cup Bisquick 1 3/4 c milk 1/2 c shredded Cheddar cheese 2 eggs 3/4 tsp salt 1/2 tsp Italian seasoning 1/8 tsp pepper
Heat oven to 350º. Grease rectangular baking dish, 12x71/2x2 inches. Layer potatoes in dish; top with onion. Mix remaining ingredients; pour over top. Bake until potatoes are tender, about 35 minutes.
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