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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Spinach and Artichokes Recipe

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This recipe for Spinach and Artichokes, by , is from Our Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barbara May


4 packages (10 oz each) frozen shopped spinach
2 jars ( 4 1/2 oz. each) sliced mushrooms
2 tbsp. butter
1/3 c. mayonnaise
2/3 c. sour cream
2/3 c. Parmesan cheese
1 - 8 1/2 oz. artichoke hearts, drained and quartered
Salt and pepper to taste
3 tomatoes, sliced
2/3 c. bread crumbs
1/3 c. Parmesan cheese
1/2 c. butter

Cook spinach according to directions, Drain. Saute mushrooms in 2 tbsp. of butter. Combine mayonnaise, sour cream, and cheese. Stir in artichokes, spinach, and mushrooms. Season to taste. Pour all into buttered 13 x 9" casserole. Arrange slice tomatoes on top. Saute bread crumbs and Parmesan in 1/2 c. butter until lightly browned. Sprinkle on top of casserole and bake at 350 for 20 minutes.




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