Spinach Cheese Bake & Chocolate-Covered Cherry Cookies

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              FOOD FUNNY
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Thanks to Anna Welander of Uppsala, Sweden for this small
sample of things that will drive even the most sane person crazy:

- There are always one or two ice cubes that won't pop out
of the tray.

- The person behind you in the supermarket runs his cart into
the back of your ankle.

- You open a can of soup and the lid falls in.

- Three hours and three meetings after lunch you look in the
mirror and discover a piece of parsley stuck to your front tooth.

- You drink from a soda can into which someone has extinguished
a cigarette.

- A piece of foil candy wrapper makes electrical contact with
your filling.

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              TODAY'S RECIPES
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One of the things I like about this recipe, in addition to its ease
of preparation, is the elegant appearance that belies its simplicity.
It originally appeared in the Pen-Pal Forum on May 29, 1999
and was submitted by Val Biffert. Here is what she said about
her simple but delicious dish:

I have a large garden and enjoy fresh vegetables and herbs. With
spring one of the first to appear is spinach, so here's a good spring
recipe to try. Those who declare their dislike of spinach will love
this one!

Spinach Cheese Bake

3 large eggs
100g plain yogurt
1/4 cup whole wheat flour
1/2 tsp. nutmeg
600g. spinach
100g feta cheese
2 tomatoes sliced
3/4 cup parmesan cheese

In a large bowl beat eggs; add yogurt, flour, and nutmeg. Beat until
smooth. Drain spinach well, squeezing out any surplus moisture.
Microwave spinach for two minutes if using fresh spinach, add to egg
mixture with feta cheese and mix well. Pour into a 9 inch pie plate,
arrange sliced tomatoes on top, sprinkle with parmesan cheese.
Bake at 350F for at least 50- minutes or until a knife inserted in the
middle of the pie comes out clean. Cut in wedges and serve with
toast for breakfast or as a side dish to a main meal. Serves six to
ten. Can be microwaved easily to re-heat.

The recipe for these wonderful cookies was submitted to the Pen
Pal Forum by lifetime subscriber Nancy Berlo on October 15, 1999,
and this is how she introduced it:

These taste like they are made with liquor. The Tablespoon of
vanilla is not a typo. Store in sealed container. They get better
the next day.

Chocolate-Covered Cherry Cookies

Cookies:

1/2 c Butter,
softened
3/4 c Confectioners’
Sugar
1 T
Vanilla

1 oz Unsweetened chocolate,
melted
1 1/2 c
Flour

1/8 t
salt

20-30 Maraschino cherries, well-drained and blotted dry

Chocolate Icing:
1 c Confectioners’ Sugar
1/4 c Cream (or milk)
1 t Vanilla
1 oz Unsweetened chocolate, melted
Optional: Half or chopped nuts or Coconut

Mix butter, sugar, vanilla, and chocolate. Blend in flour and salt. If
mixture is too dry, add 1-2 T. cream (milk). Wrap level tablespoon
of dough around a well-drained cherry. Place 1 inch apart on
ungreased baking sheet. Bake 12-15 minutes at 350F. Cook
completely. Mix all icing ingredients together. Dip the tops of the
cookies in the chocolate mixture. Garnish with half or chopped
nuts or coconut as desired while the icing is still wet.
Received on Fri Dec 29 10:45:18 2006