Good Eats

Spinach Appetizers

Contributed by Thelma Aleman (her sister Julie Elissiry’s recipe)

2 tablespoons butter
1 cup milk
3 eggs
1 cup flour
1 teaspoon baking power
1 teaspoon salt
4 cups shreded Monterrey Jack
2 packs (10 oz each) frozen chopped spinach thawed and well drained
1/2 diced red bell pepper (1 medium)

Pre-heat oven @ 350F  and melt butter in a Pyrex 13″x 9″ pan.
Beat milk, eggs, flour, baking power and salt in a medium bowl, until well blended,
Stir in spinach, cheese and bell pepper, mix well. Spread in melted butter dish.
Bake 40-45 minutes, let stand.
I always bake it the night before, and next day I cut it (2 to 4 doz).
Watch after 30 min. do not brown too much!
Warm or room temp. is OK.


March 2017

Cranberry Oat Grout Salad

Contributed by Judy Althoff

1 cup whole oat groats

1/2 cup wild rice or forbidden wild rice

2/3 cup toasted chopped pecans

3/4 cup dried cranberries

1/2 cup green onions, chopped

3 Tbs lemon juice

1 Tbs honey

1 Tbs Dijon mustard

1/2 tsp each salt & pepper

Cook oat groats in 3 cups water approx. 35 minutes until tender but chewy. Cook wild rice in 1 cup water approx. 45 minutes. Drain excess water from both and add to large bowl. Combine lemon juice, honey, mustard, salt & pepper and add to grains. Stir in pecans, cranberries, parsley & green onions.

All in One Chicken

Contributed by Michele Martorell

1 lb. sweet Italian sausage, cut into 1-in piecces

2 bell peppers (1 red & 1 yellow), cut into thin strips

1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch chunks

1 sweet onion, thickly sliced

5 cloves garlic, coarsely chopped

1/2 tsp. salt

1/2 tsp. black pepper

1 (15 oz.) can sliced white potatoes, drained or fresh sliced potatoes

1/4 lb. sliced mushrooms, sauteed

1/4 cup fresh chopped parsley

  1.  In a Dutch oven or soup pot over medium-high heat, cook sausage and bell peppers 10 minutes, or until browned, stirring occasionally.
  2. Add the chicken, onion, garlic, salt, and black pepper. cook 8-10 minutes, or until chicken is no longer pink, stirring occasionally.
  3. Stir in the potatoes, mushrooms, and parsley. Reduce heat to low, cover, and simmer 5-7 minutes, or until the mushrooms are tender and the potatoes are heated through.

April 2017

Strawberry Spinach Salad

Contributed by Debbie Kumpel

1 bunch fresh spinach, washed and dried

1 pint strawberries, washed and hulled

Tear spinach, slice strawberries.

Before serving, toss salad with dressing.

Special Dressing

1/2 cup sugar

2 T. sesame seeds or 1 tsp sesame oil

1 T. poppy seeds (optional)

1 1/2 tsp. minced onion

1/4 tsp. Worcestershire sauce

1/4 tsp. paprika

1/2 cup Vegetable oil

1/4 c. white or red wine vinegar


I ran all of this dressing in my Bullet so it gets thick when mixing.

The dressing is what makes this salad.  Enjoy!


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