Spinach Casserole

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            FOOD FUNNY
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Rosemary Zwick of Cape Town, South Africa writes:

Hi Chef,

Here's a word of warning for all Recitopians: avoid chocolate - it
makes your clothes shrink.

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            TODAY'S RECIPE
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Note on slow cookers: Most slow cookers on the market have two
settings: low and high. The low setting cooks foods at approximately
200F (95C), and this heat setting can be approximated in a conventional
oven or on a stove-top burner set on the lowest setting. Similarly, the
high setting (approximately 300F, 150C) can be reached on conventional
ovens and on stove-top burners set on very low. All you need to cook
any of these recipes is an oven (or stove-top) and a casserole dish or
oven-proof baking dish with a tightly fitting lid.

You can reduce the fat content of this rich and creamy casserole by
using low-fat or fat-free cottage cheese and sour cream.

Spinach Casserole

2 10-oz (280 g) packages frozen spinach, thawed,
chopped, and thoroughly drained
1 10-oz (280 g) can water chestnuts, drained and chopped
3 eggs, lightly beaten
1 cup (250 ml) cottage cheese
1/4 cup (60 ml) sour cream
2 Tbs (30 ml) all-purpose flour
A grating of fresh nutmeg
Salt and freshly ground pepper to taste

Combine all ingredients in a bowl and stir to thoroughly combine.
Pour into a lightly greased slow cooker and cook covered on low
heat for 4 to 6 hours, or on high heat for 2 to 3 hours, until the
casserole is set. Serves 4 to 6.
Received on Wed Nov 2 07:20:10 2005