- 1 10-oz package frozen, chopped spinach, cooked and drained
- 1 8-1/2 oz package corn muffin mix
- 1 cup sour cream
- 2 eggs
- 8 oz whole pearl onions
- 1 cup milk
- 2 tbspns butter
- 2 tbspns flour
- 1/4 tspn salt
- 1/4 tspn paprika
- 1/4 tspn pepper
- 1/2 cup melted butter
Preheat oven to 350 degrees. After spinach is cooked and drained, melt 2 tablespoons butter in a separate small saucepan. Add flour, stirring constantly. Add spices. Slowly stir in milk, stirring until sauce thickens to a medium white sauce.
Mix white sauce, spinach, onions, sour cream, eggs, and melted butter in a large bowl. Mix in corn muffin mix. Pour into a greased 1-1/2 quart glass casserole. Bake uncovered by about an hour until a toothpick inserted in the center of dish comes out clean. Serve immediately. Serves 8.
(Origin - "Atlanta Cooknotes" by the Junior League of Atlanta, 1982. Recipe by Lorraine Gates Staats.)
More "Lost" Recipes from the Atlanta Junior League
Beer-Batter Vegetables (1982)
Louisiana Oyster Spinach Dip (1982)
Mix white sauce, spinach, onions, sour cream, eggs, and melted butter in a large bowl. Mix in corn muffin mix. Pour into a greased 1-1/2 quart glass casserole. Bake uncovered by about an hour until a toothpick inserted in the center of dish comes out clean. Serve immediately. Serves 8.
(Origin - "Atlanta Cooknotes" by the Junior League of Atlanta, 1982. Recipe by Lorraine Gates Staats.)
More "Lost" Recipes from the Atlanta Junior League
Beer-Batter Vegetables (1982)
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