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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This mold makes an emerald container for mashed potatoes or creamed mushrooms. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3 1/2 cups spinach, cooked and well drained |
3 eggs |
1/2 cup milk |
1/4 cup butter (no substitutions) |
1 1/2 cups breadcrumbs |
1/4 teaspoon pepper |
1 teaspoon salt |
2 eggs, hard cooked and sliced |
Directions:
1. Preheat oven to 375F and butter a metal ring mold.
2. Whirl cooked spinach in a food processor or force through a food chopper.
3. Combine all the ingredients and place in prepared ring mold; set mold in a pan of hot water and bake for 30 minutes or until firm.
4. Unmold and garnish with slices of hard boiled eggs.
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