| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Dutch |
Casseroles |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Spinach |
| 2 |
c |
Milk |
| 4 |
tb |
Butter |
| 2 |
|
Eggs; beaten |
| 2 |
c |
Breadcrumbs |
| 1/2 |
c |
Bacon; chopped |
|
|
Salt & pepper |
INSTRUCTIONS
PENNSYLVANIA DUTCH COOKERY
Wash spinach thoroughly. Drain; cook with a little water in covered pot,
cover moderate heat 8-10 mins. Drain; chop spinach. Add milk, beaten eggs,
1 1/2c of crumbs, melted butter, salt and pepper; mix well. Sprinkle
remaining 1/2c crumbs and the chopped bacon on top. Bake in 350 F oven 35
mins.
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“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”