My Creamed Spinach

1/8 tsp nutmeg

1/4 tsp salt

1/2 container of whipped cream cheese with chives

1 stick margarine

1 cup frozen onions and peppers

1 tsp minced garlic

1 TB flour

1 cup evaporated milk

1 cup shredded mozzarella

1/2 can sliced water chestnuts, drained and chopped small

1 small can mushrooms, drained

2 cans chopped spinach, drained dry

 

Mix together in large bowl: nutmeg, salt, and cream cheese.

Melt butter in skillet then sauté peppers, onions and garlic until translucent.

Stir in flour to thicken, watching closely so as not to burn.

Pour sautéed peppers and onions over cream cheese mixture, blending completely.

Add milk and mozzarella, stirring well.

Mix in spinach, mushrooms and water chestnuts.

Bake at 350 for 30 minutes.

 

 

 

 

 

 

 

 

 

 

Fried Okra Patties

 

 

1/2 tsp garlic salt

1/2 tsp salt

1/2 tsp baking powder

1/4 cup flour

1/4 cup corn meal

 

1/2 lb okra, chopped medium fine

1/2 small onion, chopped medium fine

1 egg

1/4 cup water (or buttermilk)

 

Heat shortening in large skillet, enough to cover bottom about 1/4- 1/2 inch deep

Blend first four ingredients in one bowl (dry mix)

Mix last four ingredients in separate bowl ( wet mix)

Add dry mix to wet mix, making sure all okra is coated well.

Drop by 1/4 cup spoonfuls into hot shortening.

Flatten patties and fry until golden brown.

Drain on paper towels.

Salt if needed.

Top with sour cream or other condiments.

 

 

 

 

Green Chili Spoonbread

1 package Martha White Sweet Cornbread package- 7oz

3 eggs

1/2 cup sour cream

1/4 cup Velveeta shreds

1 large can mild green chilies

1 can corn, drained

1 can cream of corn, NOT drained

1 stick margarine, melted

 

Stir all ingredients together and pour into large greased glass pie pan.

Bake at 375 for 60 mins.

Cover with foil last 15 minutes if  top is browning too much.

Remove from oven and let cool before serving.

Even better as leftovers the next day!