Herbed Spinach Bake

An Okarche cookbook favorite . . .

Ingredients:

1 10 oz. pkg. spinach (or fresh steamed and chopped spinach)

1 cup cooked rice

1 cup shredded sharp cheese

2 eggs, slightly beaten

2 Tbsp. butter

1/3 cup milk

2 Tbsp. onion

1/2 tsp. Worcestershire sauce

1 tsp. salt

1/4 tsp. rosemary or crushed thyme

 

Cook and drain the spinach.  Mix rice, cheese, eggs, butter, milk, onion, Worcestershire sauce, salt and rosemary.  Pour mixture into a 9 x 13 inch baking dish.  Bake at 350 degrees for 20 – 25 minutes, until knife comes out clean.  Cut in squares.

Herbed Croutons

Serves 4

Ingredients:

8 slices seven-grain bread or baguette, cubed

1 tablespoon olive oil

Salt and freshly ground pepper

4 garlic cloves, very finely minced

3 tablespoons finely minced fresh Italian parsley

2 tablespoons finely minced fresh basil

1 tablespoon finely minced fresh oregano

2 teaspoons finely minced fresh thyme

  1. Preheat the oven to 375 degrees.  Lightly coat a baking sheet with olive oil.
  2. Lightly brush each side of the bread with oil.  Cut the slices into 1/4-inch cubes.  Spread the cubes in a single layer on the prepared sheet.  Sprinkle with the salt, pepper, and garlic.  Bake for 10 to 14 minutes, or until toasted.
  3. In a small bowl, combine the parsley, basil, oregano, thyme and 2 teaspoons of water, and mix well.  Sprinkle over the toasted croutons.  Bake 2 to 4 minutes more, stirring to coat each crouton evenly.  Cool completely on a rack.