Potato Spinach Tureen
2-1/2 lb. all-purpose potatoes, peeled and cut into 1-inch chunks
6 tbsp margarine or butter
1 medium onion, chopped
2 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 large garlic clove, minced
Pinch ground nutmeg
1-3/4 tsp salt
1/2 tsp coarsely ground black pepper
4 large eggs, lightly beaten
In 3-quart saucepan, place potatoes and enough water to cover. Heat
to boiling over high heat. Reduce heat to low. Cover and simmer 15
minutes or until potatoes are fork-tender. Drain.
Meanwhile in 10-inch skillet melt one tablespoon margarine or butter
over medium heat. Add onion and cook five minutes, stirring often. Add
spinach, garlic, nutmeg, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Cook five minutes longer, stirring often. Transfer spinach mixture to
large bowl.
Preheat oven to dg350. Grease 9- by 5-inch metal loaf pan. Line
bottom with wax paper. Grease paper.
In another large bowl with mixer at medium speed, beat hot potatoes
with remaining five tablespoons margarine or butter, 1-1/2 teaspoons
salt and 1/4 teaspoon pepper until smooth. In small bowl with wire
whisk beat eggs lightly. Whisk about 1/2 cup potato mixture into eggs,
then gradually add egg mixture to remaining mashed potatoes, beating
until blended.
Stir half of potato mixture into spinach mixture until thoroughly
blended. Spoon half of spinach mixture into loaf pan and spread
evenly. Spoon half of potato mixture over spinach layer and spread
evenly. Repeat with remaining spinach and potato mixtures.
Place loaf pan into small roasting pan, 14- by 10-inches. Place on
oven rack. Pour boiling water into roasting pan to come halfway up
side of loaf pan. Bake 35-40 minutes until knife inserted into center
of tureen comes out clean. Carefully remove loaf pan from water. Let
tureen stand 5 minutes to set for easier unmolding and serving.
To unmold tureen run small spatula around sides of loaf pan. Invert
tureen onto platter. Discard wax paper. Cut into slices to serve.
Makes 12 servings--155 calories each.
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