Post by chief_cook2 on Nov 2, 2002 14:59:30 GMT -6
2 lb fresh spinach leaves OR
2 pkg fresh spinach - washed & tough stems removed (10 oz)
1 c light or regular cottage cheese
1/2 c light sour cream
3 eggs - lightly beaten
2 T all-purpose flour
1/2 t nutmeg
1/2 t salt
1 can water chestnuts - drained & finely chopped (10 oz)
Place spinach in a large pot of boiling, salted water. Cook over
high heat, stirring, just until wilted. Place spinach in a
colander to drain. Squeeze out moisture by hand; wrap in a clean
dry towel and squeeze out additional moisture. Once cooled,
coarsely chop spinach. In a bowl, combine cottage cheese, sour
cream, eggs, flour, nutmeg, and salt; mix well. Stir in chopped
spinach and water chestnuts. Transfer mixture to prepared slow
cooker. Cover and cook on low for 4 to 6 hours or on high for 2
to 3 hours, until casserole is set. Makes 6 servings.
2 pkg fresh spinach - washed & tough stems removed (10 oz)
1 c light or regular cottage cheese
1/2 c light sour cream
3 eggs - lightly beaten
2 T all-purpose flour
1/2 t nutmeg
1/2 t salt
1 can water chestnuts - drained & finely chopped (10 oz)
Place spinach in a large pot of boiling, salted water. Cook over
high heat, stirring, just until wilted. Place spinach in a
colander to drain. Squeeze out moisture by hand; wrap in a clean
dry towel and squeeze out additional moisture. Once cooled,
coarsely chop spinach. In a bowl, combine cottage cheese, sour
cream, eggs, flour, nutmeg, and salt; mix well. Stir in chopped
spinach and water chestnuts. Transfer mixture to prepared slow
cooker. Cover and cook on low for 4 to 6 hours or on high for 2
to 3 hours, until casserole is set. Makes 6 servings.