1 : pk Fatfree Sour cream
1 : pk Fatfree Cream Cheese
1 : cn Water chestnuts - chopped
1 : pk Frozen spinach - thawed and
-drained : -drained well
1 : Red pepper - chopped
1 : ts Olive oil
1 : c Chopped onion
1 : ts Minced garlic
1 : pk (0 oz) frozen chopped
-spinach, : -spinach, thawed and drained
1/2 : c Fat free sour cream
1/3 : c Skim milk
2 : tb Light mayonnaise
1 : tb Distilled white vinegar
1 : ts Salt
1/2 : ts Dried dill weed
1/4 : ts Ground red pepper
1 : 8 oz can waterchestnuts,
-drained : -drained and chopped
Assorted : Assorted cut-up raw veggies
Cubed : Cubed bread
2 : c Sour cream
1 : Ranch salad dressing mix
1 : pk Spinach, frozen;
-chopped, : -chopped, drained
1/4 : c Onion; chopped
3/4 : ts Dried basil
1/2 : ts Dried oregano
1 : Round bread
Raw : Raw vegetables
30 : oz Frozen spinach; (3 Packages)
1 : c Chopped green onions
16 : oz Sour cream
2 : c Mayonnaise
2 : ts Herb seasoned salt
1 : /2 ts Dried whole oregano
1 : ts Dried dill weed
1 : Lemon; (juice of)
1 : lg Red cabbage
10 : oz Package frozen, chopped
-spinach, : -spinach, drained
1 : pk Knorr's Swiss Vegetable Soup
1 : c Mayonnaise
2 : c Sour cream
8 : oz Can water chestnuts, chopped
1 : sm Onion, chopped
1 : Round pumpernickel loaf,
-hollowed : -hollowed
1 : pk Frozen chopped spinach;
-Uncooked : -Uncooked
1 : c Sour cream
1 : c Mayonnaise
1 : pk Knorr vegetable soup mix
1 : cn Water chestnuts
1 : sm Grated onion
1 : pk (0-oz) frozen spinach
3 : oz Cream cheese
Mozzarella : Mozzarella cheese
Chives : Chives
2 : bn Spinach, stemmed and well
Rinsed : Rinsed
Soy : Soy Sauce
Asian : Asian Sesame Oil
2 : pk Chopped spinach; defrosted
4 : ts Salt
1/2 : ts Pepper
1/4 : ts Salt
2 : Egg whites; or 1 egg
1/2 : c Cottage cheese, dry curd
6 : tb Flour
8 : c Water
6 : c Vegetable or chicken broth
1 : pk (0 oz.) frozen chopped
-spinach : -spinach
2 : lg Eggs
2 : tb Grated Parmesan cheese
1/3 : ts Ground nutmeg
0: Preheat the oven to 375 degrees
1: Butter a 2 quart baking dish
2: In a 3 quart saucepan heat milk, salt, sugar and butter to boiling point
3: Slowly whisk in cornmeal and stir with a wooden spoon for a few minutes so the corn swells up; mixture should be thick
4: Beat in baking powder and baking soda, transfer this mix to a mixing bowl and beat in buttermilk, scallions and corn and egg yolks, one at a time
5: Cool mix to room temperature, whip egg whites until stiff and fold into corn batter along with jalapenos
6: Bake 40 minutes or until top is puffy
7: Spoon out onto plates alongside pork chops
8: Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G
9: P
10: , All Rights Reserved Posted to MC-Recipe Digest V1 #368 Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF 6772 From: 4paws@netrax
11: net (Shermeyer-Gail) Date: Sat, 11 Jan 1997 20:56:35 -0500