No matter how dark things may appear to be, we must reckon with the invisible hand of God that works all things – yes, “all things” for our good (Rom. 8:28). As God’s children, we may not always appreciate what it is that God may be doing in our lives; but we are to trust that in every aspect of it God is fulfilling the best of plans that ultimately will be for our good. The alternative is too terrible to contemplate: things may contrive to negate the hand of God and ensure our doom. No! That can never be!

Derek Thomas

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Main, Dishes	4	Servings

INGREDIENTS

2	lb	Fresh spinach or 2 10-ounce packages
		Frozen chopped spinach, thawed
3	tb	Vermouth or dry white wine
1	tb	Olive oil
2		Shallots or scallions; minced
2	tb	Whole-wheat pastry flour
3/4	c	Plain nonfat yogurt (6 ounces)
1/2	ts	Sea salt
1/2	ts	Freshly ground black pepper
1/4	ts	Ground nutmeg
1/4	ts	Cayenne pepper
1 1/2	c	Feta cheese (6 ounces); at room temperature
2		Eggs; lightly beaten
2	c	Mornay Sauce Earthly Delights,
		Prepared with feta cheese

INSTRUCTIONS

Preheat the oven to 375#161#F. Lightly coat a 1-quart ovenproof casserole
dish with vegetable oil and set aside.
If using fresh spinach, wash thoroughly in cold water. Remove the stems and
place the leaves in a large pot. With just the water that is clinging to
the leaves, cook the spinach over low heat, covered, until it becomes
wilted, about 3 minutes. Drain well and when cool enough to handle, squeeze
out as much water as possible, then chop. If using frozen spinach, squeeze
out the moisture. Place in a medium bowl.
In the same pot, heat the vermouth and oil over low heat. Add the shallots
and saute until soft, about 5 minutes. Sprinkle with the flour and blend
together well. Cook 1 minute, then add the yogurt. Cook, stirring, until
thick and bubbly. Season with salt, pepper, nutmeg and cayenne. Add the
spinach and stir until all the ingredients are well combined. Remove from
the heat and allow to cool.
In a small bowl, whisk together the feta cheese and eggs, then blend into
this the spinach mixture. Spoon into the casserole dish, then set this dish
in a large pan. Fill the pan with 1/2 inch of boiling water and place in
the oven. Bake until the pudding is puffed and golden brown, about 35
minutes.
Serve the pudding immediately with a sauceboat of hot Mornay Sauce Earthly
Delights.
Posted to MC-Recipe Digest V1 #180
Date: 2 Aug 1996 10:07:58 -0400
From: Conni Marais (x3648) on Fri, Aug 2, 1996 9:18 AM

A Message from our Provider:

“God cares”