oday@hplabs (Vicki O'Day) (05/23/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE ARTICHOKE-CASS V "18 Mar 86" 1986 .RZ "ARTICHOKE-SPINACH CASSEROLE" "Vegetable cassrole with artichokes and spinach" This is a fattening but good vegetable dish. .IH "Serves 4" .IG "8 oz" "marinated artichoke hearts," "200 g" drained (2 small jars) Save the marinade for salad dressing. .IG "20 oz" "cooked spinach," "500 g" drained and squeezed dry. (Use 2 packages of thawed frozen spinach, or .AB "1\(12 lbs" "600 g" cooked fresh spinach) .IG "8 oz" "cream cheese," "250 g" softened .IG "2 Tbsp" "butter," "30 g" softened .IG "\(12 cup" "grated parmesan cheese" "90 g" .PH .SK 1 Preheat oven to .TE 350 175 . Spread artichoke hearts in the bottom of a buttered casserole dish, in roughly one layer. .SK 2 Top with spinach. .SK 3 Cream together the cream cheese, butter and cheese, and spread evenly on top. .SK 4 Bake covered for 30 minutes, then uncovered for 10 minutes. .SH RATING .I Difficulty: easy. .I Time: 5 minutes preparation, 40 minutes baking. .I Precision: no need to measure. .WR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto CA hplabs!oday