"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Mom’s Spinach Timbale (a Thanksgiving tradition) Recipe

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This recipe for Mom’s Spinach Timbale (a Thanksgiving tradition), by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Strid
Added: Monday, November 6, 2006


two 10 oz boxes of frozen chopped spinach
½ cup soft bread crumbs
1 egg, beaten
1 tbsp butter, melted
¼ cup milk ½ tsp salt
¼ cup cream ¼ tsp seasoned salt
¼ cup finely chopped onion ¼ tsp nutmeg
¼ tsp butter
¼ tsp flour
¼ tsp salt
pinch of white pepper
1 cup hot milk
1 hard cooked egg, chopped fine

Cook spinach as package directs. Drain, mix with rest of ingredients. Put into greased 10x6x2-inch baking pan. Bake at 350 degrees for 35 minutes or until firm.
For the sauce, melt butter over low heat. Stir in flour, salt and pepper until smooth and bubbly. Remove from heat. Add milk. Stir over low heat until thick. Spread over top of baked spinach. Sprinkle with egg and serve at once.




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