Friday, November 16, 2007

Spinach Pecan Bake ..... Flash Back Friday ... A recipe which I prepared often (by their request) for our children while they were growing up at home.

Spinach Pecan Bake
I have been assembling my recipes planning for our Thanksgiving dinner. One recipe that came to mind was the Spinach Pecan Bake which our children ate with hearty appetites. The vegetable offerings at our table will be the Winter Squash and Fennel Roast and this recipe I offer today.
3 10-oz. pkgs. chopped spinach
1/4 cup butter
1/2 cup chopped onion
1 cup half and half
1/3 cup bread crumbs
1/2 cup chopped pecans
1 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons nutmeg
2 Tablespoons butter
1/4 cup bread crumbs
Butter a 1 1/2 quart shallow baking dish. Cook spinach and drain well. Melt butter and saute onion til tender. Combine spinach, butter, sauteed onion, 1 cup half and half, 1/3 cup bread crumbs, chopped pecans, salt, nutmeg and pepper.
Melt 2 tablespoons butter and add 1/4 cup bread crumbs; lightly toast the breadcrumbs, sprinkle over casserole. Bake 30 minutes in a 350 oven or until browned.
TIP: Diced bacon which has been fried crisp and blotted with paper towels may also be added to spinach.

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