| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Appetizers, Sephardic, Jewish |
20 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Cottage Cheese |
| 12 |
oz |
White Cheddar Cheese; grated |
| 4 |
pk |
Frozen Spinach;8 oz,thawed |
| 6 |
oz |
Yellow Cheddar Cheese;grated |
| 15 |
|
Eggs |
| 1/4 |
lb |
Farval For Passover |
INSTRUCTIONS
Thaw spinach overnight in a colander. Wet the Farval till well soaked then
drain well. Mix spinach (be sure all water has been removed) with well
beaten eggs in a large bowl. Put in remaining ingredients and mix well.
Spray Pam on large baking pan(s) that have a 1 or 2 inch lip. Bake for
40-45 minutes at 350. Cool then cut into small squares for appetizers. Can
also be cut larger as a vegetable for dinner. Best served hot. From my mom,
Lillian Levy, Seattle. Wa.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”