SPINACH TIMBALES5 tablespoons butter, divided use 1 small onion, chopped 2 cups blanched spinach, finely chopped* salt and freshly ground pepper ground nutmeg 1 1/2 cups milk (or combination milk and light cream) 4 eggs 1/2 cup grated Swiss cheese Preheat oven to 325 degrees F. Butter 4 individual molds or a 6-cup mold. Melt 2 Tablespoons of the butter in a saucepan and add onion. Cook until just soft and yellow, not brown. Add spinach and cook until moisture is evaporated, then add 3 Tablespoons butter and stew until butter is absorbed by the spinach. Season with salt and pepper and a pinch of nutmeg. Add milk and cook for a moment until slightly warmed. Lightly beat eggs and mix in; add cheese. Stir until thoroughly combined. Pour mixture into prepared mold(s) and place in a pan into which you add boiling water to at least halfway up the sides of the mold(s). Place in a preheated 325 degree F oven for 20 minutes (the larger mold may take 30 to 40 minutes) The molds are done when a toothpick inserted in the center comes out clean. Unmold and serve. *You can use other greens or lettuces of combination of both in place of spinach. Servings: 4 Adapted from source: Victory Garden Cookbook by Marian Morash
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