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Archiver > FOLKLORE > 1998-10 > 0907241647


From: "L. Blades" <>
Subject: [FOLKLORE-L] RRecipes
Date: Thu, 1 Oct 1998 07:34:07 -0400


.> Spinach Enchiladas
> ---------------------------
>
>
> 1 (10 oz) package frozen chopped spinach, thawed and pressed dry
> 1 can cream of chicken soup
> 1 can cream of mushroom soup
> 8 oz. sour cream
> 1 can drained chopped green chiles - optional
> 2 T minced green onion
> 12 corn tortillas
> oil - or - you may substitute chicken broth
> 1/2 lb Monterey Jack Cheese, shredded
> 1/2 lb. Swiss Cheese
> 3/4 cup minced onion
>
> Combine in a food processor bowl the spinach, soup, sour cream, chiles
> and reen onion. Process until smooth. Fry corn tortillas with either
> chicken broth or oil until soft - or microwave for the same result.
> Spoon 1 T each of cheese and onion on tortilla, roll up and place seam
> side down in a greased - or Pammed - oblong baking dish. Continue until
> all tortillas are rolled. Spoon spinach mixture over tortillas.
> Sprinkle with remaining cheese. Bake, uncovered, at 325 degrees for 30
> minutes.
.>
> Spinach Bars
> -------------------
>
>
> 4 T margarine
> 3 eggs
> 1 cup flour
> 1 cup milk
> 1 tsp salt
> 1 tsp baking powder
> 1 lb sharp cheddar cheese, grated
> 10 oz. frozen chopped spinach, thawed and drained well
> 1 small onion, chopped
> 1/2 cup chopped mushrooms, fresh or canned
>
> Melt margarine in a 9x13-inch baking dish. Combine the remaining
> ingredients and mix well. Spoon into baking dish. Bake at 350 degrees,
> uncovered, for 35 minutes. Cool slightly then cut into squares. This
> dish freezes well.
.

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