Hey there! Long time no see :D. And you still won’t get to see, since I’m just now moving in to our new place, so I don’t have pictures of anything (can’t get at my camera). I’ve been gone, as Jennifer mentioned, because I’m trying to move. You see, it isn’t that I lack the time to cook and bake … it’s that I’m trying to do it in someone else’s kitchen with someone else’s pantry (in this case, my maternal grandmother’s), and it’s really difficult to experiment under those conditions. However, I’m sick of asking Jennifer to cover for me, so here is a text-only post (for a while, until I get settled and make this and take a picture). In said maternal grandmother’s honor, however, I am posting a casserole that she has been making for this family since well before I existed. It is terrible for you, and looks odd, but oh boy is it tasty!

My mother once gave this recipe to a friend, and said friend liked it a lot, so she made it for a potluck. When she brought it in to the kitchen, one of the other ladies said “Oh look, she’s brought a bubbling pot of mulch!” Though my mother’s friend didn’t say anything at the time, by the end of the potluck she says she wanted to say, “Would you like a fourth serving, mulch breath?” :D Apparently, though this dish looks unappetizing to some, it is irresistible even to the critical :-P. So, may you and yours enjoy this dish, mulch-breath and all.

 

Spinach Casserole

Ingredients:

  • 6 eggs, beaten
  • 1/2 cup flour
  • ½ lb cheddar cheese
  • 1/4 cup minced onion
  • 1 stick butter, cut into 8 pieces
  • 2 lbs small curd cottage cheese
  • ½ lb velveeta cheese
  • 3 – 5 10 oz. pkgs. frozen spinach cooked and drained very thoroughly (depends on how much spinach you like in it and how much you happen to have at the moment)

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Grate the Velveeta and cheddar cheese. By “grate” the Velveeta I mostly mean mush it through the larger grating holes on a grater in a semi-methodical fashion, then grate the cheddar so that the harder cheese will push the last of the mush through.

2. Drain the spinach very thoroughly. I do this by completely defrosting it, then putting about a package at a time into the center of a flour-sack towel, pulling the corners up, twisting it and wringing the spinach until dry. It is important to get a lot of the water out of the spinach or the casserole will be soupy and gross.

3. Combine all the ingredients in a large bowl and mix thoroughly. Put the casserole into a greased 3 quart dish and bake until the center is firm (much like you would a custard, though the edges of this will brown some). This is usually about an hour, but it’ll vary depending on how “deep” a dish you put the casserole in. Let cool for at least 15 minutes or so before trying to serve–it needs to set up some and it comes out of the oven nuclear hot! Enjoy!