SPINACH RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED SPINACH WITH CHEESE (05-09-93) (18:40) SERVINGS: 4 1 LB SPINACH; FRESH * 1/4 LB BUTTER 1 EA ONION; LARGE, DICED 2 EA GARLIC; CLOVES, MINCED 1/2 T SALT 1/2 LB EMMENTHALER CHEESE; GRATED 1 T PAPRIKA 1/8 T NUTMEG 1/4 T PEPPER * WASH AND CLEAN SPINACH OF SAND. DRY. CUT SPINACH INTO STRIPS. IN A LARGE DUTCH OVEN, HEAT BUTTER UNTIL BUBBLY. ADD ONION AND GARLIC, SAUTE FOR 2 TO 3 MINUTES. ADD SPINACH. SPRINKLE WITH SALT. COVER AND STEAM FOR 5 MINUTES. REMOVE FROM HEAT. GREASE AN OVENPROOF CASSEROLE. SPRINKLE HALF THE CHEESE OVER THE BOTTOM OF THE CASSEROLE. ADD THE SPINACH. SPRINKLE WITH PAPRIKA, NUTMEG, AND PEPPER. TOP WITH REMAINING CHEESE. BAKE AT 360 DEGREES F ABOUT 20 MINUTES OR UNTIL CHEESE BUBBLES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BRAISED SPINACH (11-11-92) (18:24) 1 CUP CHICKEN BROTH 1 SMALL YELLOW ONION, CHOPPED 1 CLOVE GARLIC, CRUSHED 1/4 TEASPOON RED PEPPER FLAKES 1 1/2 POUNDS FRESH SPINACH, TRIMMED 2 TABLESPOONS WHITE WINE VINEGAR IN A LARGE, HEAVY SAUCEPAN HEAT BROTH, ONION, GARLIC AND RED PEPPER FLAKES UNTIL BROTH BUBBLES GENTLY; COVER AND SIMMER 3 MINUTES. ADD SPINACH; COVER AND COOK OVER MODERATE HEAT 3 MINUTES OR UNTIL SPINACH HAS WILTED. SPRINKLE WITH VINEGAR, TOSS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE SPINACH SOUFFLE HEAT OVEN TO 350 DEGREES BUTTER 8 CUP SOUFFLE DISH. MAKE 4 INCH BAND OF TRIPLE THICKNESS ALUMINUM FOIL 2 INCHES LONGER THAN CIRCUMFERENCE OF DISH; BUTTER ONE SIDE. EXTEND DEPTH OF DISH BY SECURING FOIL BAND, BUTTERED SIDE IN, AROUND OUTSIDE TOP OF DISH. POUR 1 PACKAGE (12 OUNCES) FROZEN SPINACH SOUFFLE, THAWED, INTO DISH. TOP WITH 2 PACKAGES (12 OUNCES EACH) FROZEN CHEESE SOUFFLE, THAWED. BAKE 1 HOUR OR UNTIL KNIFE INSERTED HALFWAY BETWEEN EDGE AND CENTER COMES OUT CLEAN. SERVE IMMEDIATELY. CAREFULLY REMOVE FOIL AND DIVIDE SOUFFLE INTO SECTIONS WITH 2 FORKS. MAKES 5 OR 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHINESE SPINACH WASH AND PAT DRY 1 POUND FRESH SPINACH. REMOVE STEMS AND CUT INTO 1 INCH PIECES. TEAR LEAVES INTO BITE SIZE PIECES. HEAT 2 TABLESPOONS SALAD OIL AND 1 TABLESPOON SOY SAUCE IN SKILLET; ADD SPINACH STEMS AND LEAVES. COVER AND COOK 1 MINUTE OR UNTIL JUST WILTED. UNCOVER; COOK AND TOSS UNTIL SPINACH IS TENDER CRISP AND WELL COATED, ABOUT 2 MINUTES. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH SPINACH IN BEAN CHEESE SAUCE (05/20/93) (0:57) 2 BUNCHES FRESH SPINACH 2 T PEANUT OIL 1 SMALL DRIED CHILI PEPPER 1 T MINCED GINGER ROOT 1/3 C STOCK 1 T THIN SOY SAUCE 1/2 T SUGAR 2 CUBES FERMENTED BEAN CURD WITH CHILI (BEAN CHEESE) CORNSTARCH PASTE PREPARATION: SLICE OFF ROOT END AND HALF STEM OF SPINACH; WASH COMPLETELY AND DRAIN LEAVES. WASH CHILI PEPPER. INCIDENTALLY, DOUBLE AMOUNT OF DRIED CHILI IF USING PLAIN FERMENTED BEAN CURD. MASH FERMENTED BEAN CURD WITH THIN SOY; MIX WITH STOCK AND SUGAR. STIR-FRYING: HEAT WOK TO VERY HOT; ADD OIL. WHEN OIL JUST BEGINS TO SMOKE, ADD 1/2 SPINACH, AND TOSS UNTIL IT BEGINS TO WILT. PUSH WILTED SPINACH UP SIDE OF WOK; ADD REMAINING SPINACH, AND TOSS UNTIL IT WILTS. PUSH ALL SPINACH OUT OF BOTTOM OF WOK; ADD CHILI AND GINGER; STIR FOR ABOUT 10 SECONDS. ADD LIQUID INGREDIENTS; STIR; WHEN LIQUIDS BOILS, THICKEN TO MEDIUM CONSISTENCY WITH DRIBBLES OF CORNSTARCH PASTE. RECOMBINE WITH SPINACH. STIR TO COAT SPINACH. SERVE. SPINACH SHOULD REMAIN BRIGHT GREEN UNTIL YOU POUR IN LIQUID. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARLIC SPINACH (02/09/94) (19:32) 2 BOXES FROZEN CHOPPED SPINACH 1 1/2 TB FLOUR 1 CUP MILK 2 CUPS GRATED CHEESE, ANY KIND 2 LARGE PODS GARLIC CHOPPED 1 LARGE ONION CHOPPED 1 STICK MARGARINE SEASONED BREAD CRUMBS SALT AND PEPPER TO TASTE COOK SPINACH AND DRAIN. MELT MARGARINE IN SAUCEPAN. ADD ONION, AND GARLIC, LET SIMMER, DO NOT BROWN. ADD SPINACH, STIR IN FLOUR, THEN MILK AND CHEESE, STIR TILL CHEESE IS MELTED. PUT IN CASSEROLE, TOP WITH SEASONED BREAD CRUMBS, BROWN IN OVEN. BEST WHEN MADE THE DAY BEFORE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= IMPOSSIBLE GREEK SPINACH PIE (11/02/94) (20:57) YIELD: 4 SERVINGS 1/2 C GREEN ONIONS;CHOPPED 1 TB BUTTER 1 PK SPINACH; THAW & DRAIN 1/2 C COTTAGE CHEESE 1 C MILK 1/2 C BISQUICK 3 EGGS 1 TS LEMON JUICE 1/4 TS PEPPER 3 TB PARMESAN CHEESE 1/4 TS NUTMEG LAYER SPINACH, ONIONS AND COTTAGE CHEESE IN GREASED DISH. PUT REST IN BLENDER. POUR OVER CHEESE. BAKE AT 350 FOR 35-45 MIN UNTIL TESTS CLEAN WITH KNIFE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- SCRUMPTIOUS SPINACH SALAD (11-04-92) (10:13) IBM IN SALAD BOWL COMBINE 4 CUPS CLEAN, TORN FRESH SPINACH LEAVES AND 2 CUPS THINLY SLICED FRESH MUSHROOMS. PAN FRY 4 SLICES BACON VERY CRISP; CRUMBLE AND ADD TO SALAD. TO BACON FAT REMAINING IN SKILLET ADD 1/2 CUP FINELY CHOPPED ONION AND 1 CLOVE GARLIC. CRUSHED; SAUTE 1 MINUTE. ADD 1/3 CUP RED WINE VINEGAR AND BRING TO A BOIL. POUR DRESSING OVER SALAD; TOSS AND SERVE SALAD IMMEDIATELY, WHILE WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPINACH (05/20/93) (0:32) SERVINGS: 6 2 LB SPINACH, TRIMMED & WASHED 6 T BUTTER, SOFTENED 1 X SALT 1 X PEPPER, FRESHLY GROUND 1 X NUTMEG, PINCH 1 EA CLOVE GARLIC, SM 1/2 C PINE NUTS 1/2 C SEEDED RAISINS 1 X HAM, SMOKED (OPTIONAL) COOK SPINACH ABOUT 5 MINUTES IN A HEAVY ENAMELED POT. AFTER SQUEEZING THOROUGHLY TO RID OF AS MUCH WATER AS POSSIBLE, CHOP IT COARSELY AND PUT INTO ENAMELED SAUCEPAN WITH THE SOFTENED BUTTER AND OTHER SEASONINGS. STIR OVER VERY LOW HEAT UNTIL BUTTER IS ALMOST ABSORBED.ADD SMALL CLOVE OF GARLIC, CRUSHED IN GARLIC PRESS, 1/2 C PINE NUTS, 1/2 C SEEDED RAISINS (SOFTENED 5 MINUTES IN HOT WATER). COVER AND COOK OVER VERY LOW HEAT FOR ABOUT 5 MINUTES, STIRRING CONSTANTLY. TURN INTO A HOT VEGETABLE DISH. A CUP OF CHOPPED, SMOKED HAM MAY BE ADDED IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPINACH AND BROCCOLI 1 PACKAGE (10 OUNCES) FROZEN CHOPPED SPINACH 1 PACKAGE (10 OUNCES) FROZEN CHOPPED BROCCOLI 2/3 CUP WATER 1 TEASPOON SALT 1 TABLESPOON LEMON JUICE IN COVERED SAUCEPAN, HEAT SPINACH, BROCCOLI, WATER AND SALT TO BOILING, BREAKING VEGETABLES APART. REDUCE HEAT; COOK 5 TO 10 MINUTES OR UNTIL VEGETABLES ARE TENDER. DRAIN; TOSS WITH LEMON JUICE. MAKES 6 SERVINGS 30 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPINACH AND RICE CASSEROLE (12-12-92) (0:21) IBM 1/4 CUP MARGARINE 1 SMALL ONION, CHOPPED 10 OUNCES FRESH SPINACH 1/2 CUP SLICED GREEN PEPPER 1 CUP RICE, UNCOOKED 3 EGGS, LIGHTLY BEATEN 1 CUP MILK 1/2 TEASPOON SALT 1/4 TEASPOON PEPPER 1/2 TEASPOON MARJORAM 1/2 TEASPOON BASIL 2 CUP GRATED CHEDDAR CHEESE 1/4 CUP GRATED PARMESAN CHEESE PUT MARGARINE AND ONION INTO CASSEROLE DISH, COOK ON MICROPOWER HIGH FOR 4 MINUTES. IN ANOTHER BOWL COMBINE SPINACH, RICE, GREEN PEPPER, EGGS, MILK AND SPICES AND CHEDDAR CHEESE. MIX WELL AND TRANSFER TO THE CASSEROLE DISH. SPRINKLE PARMESAN CHEESE OVER CASSEROLE. COVER AND BAKE ON MICROWAVE/CONVECTION FOR 15 MINUTES. REMOVE COVER AND BAKE FOR AN ADDITIONAL 15 MINUTES. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPINACH CHEESE SCRAMBLE 9 EGGS 2 TABLESPOONS MILK 1/2 TEASPOON SALT 1/2 CUP GRATED PARMESAN CHEESE 2 CUPS FINELY CHOPPED FRESH SPINACH 1/2 CUP SNIPPED PARSLEY 1/2 CUP FINELY CHOPPED ONION 1 CLOVE GARLIC, CRUSHED 2 TABLESPOONS SALAD OIL BEAT EGGS SLIGHTLY. MIX IN REMAINING INGREDIENTS EXCEPT OIL. HEAT OIL IN HEAVY MEDIUM SKILLET. POUR IN EGG MIXTURE; COOK OVER LOW HEAT. AS MIXTURE BEGINS TO SET AT BOTTOM AND SIDE, LIFT COOKED PORTIONS WITH SPATULA AND TURN GENTLY TO COOK EVENLY. (EGGS SHOULD BE MOIST AND GLOSSY. ) MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPINACH ELEGANTE 2 10 OUNCE PACKAGES FROZEN CHOPPED SPINACH 3 SLICES BACON, COOKED AND CRUMBLED 1 6 OUNCE CAN SLICED MUSHROOMS, DRAINED (1 CUP) 1/4 TEASPOON DRIED MARJORAM, CRUSHED 1 CUP DAIRY SOUR CREAM 1/2 CUP SHREDDED SHARP PROCESS AMERICAN CHEESE COOK SPINACH ACCORDING TO PACKAGE DIRECTIONS. DRAIN WELL; SPREAD ON BOTTOM OF 10 X 6 X 1 1/2 INCH BAKING DISH. ARRANGE BACON AND MUSHROOMS OVER SPINACH. SPRINKLE WITH DASH PEPPER AND MARJORAM. BAKE AT 325 DEGREES FOR 15 MINUTES. COVER WITH SOUR CREAM AND CHEESE. RETURN TO OVEN 5 MINUTES OR UNTIL CHEESE MELTS. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPINACH MADELINE (02/09/94) (19:30) SERVINGS: 6 2 PK FROZEN CHOPPED SPINACH 3/4 TS CELERY SALT 4 TB BUTTER 3/4 TS GARLIC SALT 2 TB FLOUR SALT TO TASTE 2 TB CHOPPED ONION 6 OZ ROLL JALAPENA CHEESE 1/2 C EVAP. MILK 1 TS WORCHESTERSHIRE SAUCE 1/2 C VEG. LIQUOR RED PEPPER TO TASTE 1/2 TS BLACK PEPPER COOK SPINACH ACCORDING TO DIRECTIONS ON PACKAGE. DRAIN AND RESERVE LIQUOUR. MELT BUTTER. ADD FLOUR-STIR TO BLENDED AND SMOOTH, BUT NOT BROWN. ADD ONION TO COOK UNTIL SOFT BUT NOT BROWN. ADD LIQ. SLOWLY STIRRING CONSTANTLY. COOK UNTIL SMOOTH AND THICK. ADD SEASONING AND CHEESE, CUT INTO SMALL PIECES. STIR UNTIL MELTED. COMBINE WITH COOKED SPINACH. MAY PUT IN CASSEROLE WITH BUTTERED BREAD CRUMBS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPINACH MANICOTTI (11-03-93) (22:40) 1 MED ONION CHOPPED 3 STALKS CELERY CHOPPED 2 CLOVES GARLIC MINCED OR PRESSED 2 T DRIED OREGANO 2 T OLIVE OIL 2 CANS UNSALTED TOMATO PUREE (15OZ SIZE) 1 CUP DRY RED WINE 1 CUP WATER 1 POUND SOFT TOFU RINSED AND DRAINED 1 PACKAGE (10 OZ SIZE) FROZEN CHOPPED SPINACH, THAWED SQUEEZED DRY 12 DRY MANICOTTI SHELLS 1/2 CUP MOZZARELLA SHREDDED IN A 10 OR 12 INCH FRYING PAN OVER MEDIUM HIGH HEAT, STIR ONION CELERY, GARLIC AND OREGANO IN OIL UNTIL ONION IS LIMP, ABOUT EIGHT MINUTES. COVER AND SIMMER 25 MINUTES, STIR OFTEN. MIX TOFU AND SPINACH WELL. STUFF MANICOTTI WITH THIS MIXTURE. SPREAD ABOUT 3/4 OF THE TOMATO SAUCE IN A 9X13 PAN. SET MANICOTTI IN THAT SAUCE AND COVER WITH REMAINING SAUCE. BAKE COVERED IN A 375F OVEN UNTIL PASTA IS TENDER WHEN PIERCED, ABOUT 50 MINUTES. SPRINKLE WITH CHEESE. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPINACH QUICHE (05/20/93) (0:29) SERVINGS: 6 1 PK SPINACH, FROZEN, CHOPPED 1/2 C COTTAGE CHEESE 1/2 C ONIONS, CHOPPED 1 C SWISS CHEESE, GRATED 1/2 C CELERY, CHOPPED 2 EA EGGS 1/2 EA BUTTER, STICK 1 C MILK 1 T SALT 1/2 T PEPPER 1/4 T NUTMEG 1 EA 9" PASTRY SHELL, DEEP COOK SPINACH IN SALTED WATER ACCORDING TO PACKAGE DIRECTIONS. DRAIN WELL. SAUTE ONION AND CELERY IN BUTTER UNTIL ONION IS SOFT. INTO A DEEP PASTRY SHELL SPREAD COTTAGE CHEESE OVER BOTTOM. MIX SPINACH WITH ONION MIXTURE AND SPREAD OVER COTTAGE CHEESE. SPRINKLE SWISS CHEESE OVER TOP. COMBINE EGGS, MILK, AND SEASONINGS AND POUR OVER ALL. BAKE AT 350 DEGREES FOR 40-45 MINUTES OR UNTIL SET. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPINACH QUICHE 1 (03-27-93) (23:16) CRUST: 1 CUP ALL-PURPOSE FLOUR 1/2 TEASPOON PAPRIKA 1/4 TEASPOON SALT 1/3 CUP VEGETABLE SHORTENING 3 TO 4 TABLESPOONS WATER FILLING: 4 EGGS 1/2 CUP MILK 1 CAN (5 1/3 OUNCES) EVAPORATED MILK 2 TABLESPOONS ALL-PURPOSE FLOUR 1/4 TEASPOON SALT DASH DRIED THYME LEAVES 10 OUNCES FROZEN CHOPPED SPINACH, THAWED AND THOROUGHLY DRAINED 1/2 CUP DICED BACK BACON 1/4 CUP CHOPPED ONION 1 CUP SHREDDED CHEDDAR CHEESE FOR CRUST, IN LARGE MIXING BOWL COMBINE FLOUR, PAPRIKA AND SALT. CUT IN SHORTENING TO FORM COARSE CRUMBS. SPRINKLE IN COLD WATER, 1 TABLESPOON AT A TIME, MIXING WITH FORK UNTIL PARTICLES ARE MOISTENED AND CLING TOGETHER. FORM INTO BALL. ROLL OUT ON FLOURED SURFACE TO FIT 9 INCH PIE PLATE. EASE INTO PIE PLATE. TRIM AND FLUTE EDGE. THOROUGHLY PRICK BOTTOM AND SIDES WITH A FORK. MICROWAVE AT HIGH FOR 5 TO 8 MINUTES, OR UNTIL CRUST APPEARS DRY. SET ASIDE ON COOLING RACK. FOR FILLING, IN LARGE MIXING BOWL COMBINE EGG, MILK, EVAPORATED MILK, FLOUR, SALT AND THYME. BEAT AT LOW SPEED OF ELECTRIC MIXER UNTIL BLENDED. MICROWAVE AT HIGH 3 TO 4 MINUTES OR UNTIL MIXTURE IS PARTIALLY SET, STIRRING TO BREAK APART AFTER 1 MINUTE AND THEN EVERY 30 SECONDS. STIR IN SPINACH, BACON, ONION AND CHEESE. POUR INTO PREPARED CRUST. PLACE ON INVERTED SAUCER IN OVEN. MICROWAVE AT 50% FOR 13 TO 15 MINUTES, OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN. LET STAND ON COUNTER FOR 5 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPINACH SALAD W/HOT BACON DRESSING 2 PACKAGES (10 OUNCES EACH) FRESH SPINACH 1 CUP SLICED FRESH MUSHROOMS 1/4 CUP CHOPPED WALNUTS 4 CHERRY TOMATOES, HALVED (OPTIONAL) 6 SLICES BACON, DICED 1/4 CUP CIDER VINEGAR 1 TABLESPOON KETCHUP 1 TABLESPOON SUGAR 1/2 TEASPOON SALT 1/4 TEASPOON DRY MUSTARD DASH PEPPER IN LARGE BOWL COMBINE SPINACH, MUSHROOMS, WALNUTS AND CHERRY TOMATOES. TOSS AND SET ASIDE. PLACE DICED BACON IN 2 QUART CASSEROLE. MICROWAVE AT HIGH FOR 5 TO 6 MINUTES, OR UNTIL BROWN. WITH SLOTTED SPOON REMOVE BACON FROM FAT; DRAIN ON PAPER TOWELS. ADD REMAINING INGREDIENTS TO BACON FAT. STIR. MICROWAVE AT HIGH FOR 1 1/2 TO 2 1/2 MINUTES, OR UNTIL MIXTURE BOILS. POUR OVER SPINACH MIXTURE. ADD BACON. TOSS. SERVE IMMEDIATELY. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPINACH SOUFFLE SQUARES (04-19-93) (23:53) IBM 1 PACKAGE (10 OUNCES) FROZEN SPINACH, THAWED PINCH GROUND NUTMEG PINCH SUGAR 1 CUP COTTAGE CHEESE 2 TEASPOONS FLOUR 1 TABLESPOONS GRATED PARMESAN CHEESE 1 LARGE EGG YOLK 1/8 TEASPOON BLACK PEPPER PINCH CAYENNE PEPPER 2 LARGE EGG WHITES PREHEAT THE OVEN TO 400 DEGREES. LINE THE BOTTOM OF AN 8 X 8 X 2 INCH BAKING PAN WITH WAX PAPER AND SET ASIDE. WASH THE SPINACH AND PLACE IN A HEAVY 12 INCH SKILLET WITH JUST THE WATER THAT CLINGS TO THE LEAVES. SET OVER MODERATE HEAT AND SPRINKLE WITH THE NUTMEG AND SUGAR; COOK, UNCOVERED, STIRRING OCCASIONALLY, UNTIL THE SPINACH IS TENDER-ABOUT 5 MINUTES. COOL TO ROOM TEMPERATURE. PLACE THE COTTAGE CHEESE IN AN ELECTRIC BLENDER AND WHIRL FOR 30 SECONDS. ADD THE FLOUR, PARMESAN CHEESE, EGG YOLK, BLACK PEPPER AND CAYENNE PEPPER, AND WHIRL 30 SECONDS LONGER OR UNTIL WELL BLENDED. TRANSFER TO A LARGE BOWL AND MIX IN THE COOLED SPINACH. IN A MEDIUM SIZE BOWL, BEAT THE EGG WHITES UNTIL THEY HOLD STIFF PEAKS. MIX ABOUT 1/4 CUP OF THE BEATEN WHITES INTO THE SPINACH MIXTURE, THEN WITH A RUBBER SPATULA, GENTLY FOLD IN THE REST. TRANSFER THE MIXTURE TO THE BAKING PAN, SMOOTHING THE TOP WITH THE SPATULA. BAKE, UNCOVERED, FOR 20 MINUTES OR UNTIL SET AND GOLDEN. PLACE THE PAN ON A WIRE RACK AND COOL FOR 5 MINUTES, THEN INVERT ONTO A LARGE PLATTER, CUT INTO 4 PIECES TO SERVE AS A FIRST COURSE, OR IN 1 1/2 INCH SQUARES TO SERVE AS FINGER FOOD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPINACH STIR FRY (11-04-92) (10:12) IBM IN LARGE SKILLET IN 2 TABLESPOONS HOT OIL, SAUTE 1 CUP FINELY CHOPPED ONION AND 2 CLOVES GARLIC, CRUSHED. ADD 6 CUPS CLEAN, TORN FRESH SPINACH LEAVES. COVER TIGHTLY, REDUCE HEAT TO LOW AND COOK 2 TO 3 MINUTES JUST TO WILT SPINACH AND HEAT THROUGH; STIR AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPINACH STUFFED SHELLS (11-16-93) (0:42) 1 PKG (12 OZ) JUMBO SHELLS 1 LB GROUND BEEF 2 BUNCHES SPINACH, STEAMED, 1 JAR (29 OZ) SPAGHETTI SAUCE CHOPPED AND COOLED 1 C SLICED MUSHROOMS 1 CARTON (15 OZ) RICOTTA CHEESE 1 1/2 TSP ITALIAN SEASONING 1 LB MOZZARELLA CHEESE, GRATED 1 C PARMESAN CHEESE, GRATED 1 TSP SALT 1 DASH CAYENNE OR PEPPER ABOUT 1 1/2 HOURS BEFORE YOU WANT TO SERVE, BOIL AND DRAIN SHELLS. IN BOWL COMBINE COOLED SPINACH, RICOTTA CHEESE, MOZZARELLA CHEESE, SALT AND PEPPER. STUFF EACH SHELL WITH THIS MIXTURE AND ARRANGE IN A BAKING DISH. IF VERY LARGE SHELLS ARE UNAVAILABLE, STIR SHELLS INTO MIXTURE AND POUR INTO BAKING DISH. IN FRYING PAN, BROWN GROUND BEEF AND POUR OFF FAT. (VEGETARIANS MAY OMIT MEAT.) ADD SPAGHETTI SAUCE, MUSHROOMS AND ITALIAN SEASONING. SIMMER 10 MINUTES. POUR MEAT SAUCE OVER SHELLS. BAKE AT 350 DEGREES FOR 25 MINUTES. SPRINKLE WITH PARMESAN CHEESE AND BAKE 5 MINUTES LONGER. SERVE WITH GREEN SALAD. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPINACH SURPRISE COOK 1 POUND FRESH SPINACH; DRAIN AND CHOP. ADD 2 TABLESPOONS BUTTER, 1/4 CUP LIGHT CREAM, AND 1/2 TEASPOON PREPARED HORSERADISH. HEAT AND SEASON TO TASTE. GARNISH WITH HARD COOKED EGG SLICES. SERVES 3 OR 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=