Stuffed Cheese Potatoes with Spinach (1987)

•  4 potatoes, each about 1/2 lb, scrubbed
• 1/2 lb spinach, washed and stems and ribs removed
• Salt
• 1 small clove, garlic, crushed
• Pinch of ground nutmeg
• Pepper
• 1 cup shredded Cheddar cheese

1. Preheat oven to 400 degrees.

2. Put the potatoes on cookie sheet and bake in oven for 1 1/2 hours, until they are tender.

3. Put the spinach in a saucepan with only the water that clings to the leaves. Lightly sprinkle with salt, cover the pan, and cook over moderate heat for about 5 minutes, until the spinach is soft and tender.

4. Drain the spinach well, then chop roughly. Put in a bowl with the garlic, ground nutmeg, and seasoning to taste.

5. Hold the hot potatoes with a cloth and cut in half lengthwise. Scoop the flesh into the bowl of spinach, leaving the potato skins intact. Mix together with a wooden spoon, then spoon the mixture back into the skins, piling it up neatly in the center.

6. Put the potatoes back on the cookie sheet, and sprinkle them equally with the shredded Cheddar cheese. Return to oven for 10 to 15 minutes, until the cheese is melted and lightly browned. Serve at once. 

More "Lost" Potato Recipes

Beer and Pretzel Baked Potato (1982)

Alabama Twice-Baked Potatoes with Bacon (1967)

(Origin - "Nice 'N Easy Family Cookbook" by H.S. Stuttman, Inc, 1987.) 

Carolina Fresh Spinach in Cream (1950)

• 
  3 lbs young tender spinach
• 1 heaping tbspn butter
• 1 tbspn flour
•  1 tbspn finely grated onion
• 1/4 cup heavy whipping cream
• Salt and pepper to taste

Prepare spinach by washing carefully and discarding all tough stems. Throw spinach into a kettle of boiling water and boil 3 minutes. No longer!

Remove from fire and drain. In a heavy pan, put butter. Shake on it the flour. Blend well. Add spinach, grated onion, cream, salt, and pepper. 

Heat thoroughly and serve immediately. This is equally good if sour cream is used in place of whipping cream. Serves 8.

More "Lost" Spinach Recipes

Southern Spinach Spoon Bread (1982)

Spinach Gratin with Eggs (1952)

(Origin - "Charleston Receipts" collected by The Junior League of Charleston, South Carolina, 1950. "American's Oldest Junior League Cookbook in Print." This recipe was by Mrs. Henry P. Staats.)

Spinach Dumplings (1981)

• 
  1 1/2 lbs spinach
•  4 scallions
• 1 1/2 cups ricotta cheese
• 1 cup breadcrumbs
• 2 eggs, beaten
• 1/2 cup grated Parmesan cheese
• 1 tspn basil
• 1/2 tspn freshly grated nutmeg
• 1 cup flour
• 1/4 cup heavy cream
• Salt and pepper, to taste

Wash the spinach well and dry it thoroughly. Chop the scallions and the spinach finely in a processor and transfer them to a mixing bowl. 

Add the ricotta, breadcrumbs, eggs, 1/4 cup Parmesan cheese, basil, and nutmeg, and beat them with a wooden spoon or electric mixer. Season with salt and pepper, to taste, and refrigerate for at least 2 hours.

Spread the flour on a sheet of wax paper. Take a heaping tablespoon of the spinach mixture, and roll it into a 3-inch sausage shape with your hands, then roll it in flour. Continue in this manner until all of the mixture is used. Pour 1/4 cup of cream into a 9-x-13-inch baking dish.

Boil at least 2 inches of salted water in a deep skillet. Reduce to a simmer and immerse 6 to 8 dumplings at a time. The dumplings are cooked when they float to the surface. Remove them with a slotted spoon, draining off all water.

Place them neatly in a line in the baking dish, and repeat until all the dumplings are cooked. Distribute the remaining Parmesan cheese over all the dumplings. Bake for 10 minutes. Serves 6 to 8.

(Note - "The spinach mixture can also be spooned into a casserole, topped with 1/2 cup heavy cream, and 1/4 cup Parmesan cheese, and baked at 375 degrees for 30 minutes.)

More "Lost" Spinach Recipes

Lawry's Creamed Spinach with Bacon (1938)

Spinach Gratin with Eggs (1952)

(Origin - "Fresh Garden Vegetables" by Libby Hillman, published by Irena Chalmers Cookbooks, Inc. 1981.) 

Carolina Spinach Balls (1978)

• 20 oz frozen chopped spinach
• 2 cups Pepperidge Farm seasoned dressing
• 1 large onion, chopped
• 6 eggs, beaten
• 3/4 cups butter, melted
• 1/2 cup Parmesan cheese, grated
• 1 tspn garlic salt
• 1 tspn pepper

Preheat oven to 350 degrees. Cook spinach according to package directions; drain well.

Mix all ingredients with spinach. Shape into balls, and bake 20 minutes. Yields 120 small balls.  

Note - Balls can be frozen before baking. thaw for 1 hour, then bake 20 minutes.)

More "Lost" Spinach Recipes

Lawry's Creamed Spinach with Bacon (1938)

Southern Spinach Spoon Bread (1982)

(Origin - "The Carolina Collection" by the Junior League of Fayetteville, North Carolina, 1978) 

Mamie Eisenhower's Green Rice (1972)

• 1 cup raw rice
• 1/2 package frozen chopped spinach
• 1 cup finely chopped onion
• 2 tbspns butter
• 3/4 cup grated Parmesan cheese
• Salt
• Pepper

Cook rice in boiling, salted water. Cook spinach according to package directions and drain well.

Saute onions in butter. Reserve 3 tablespoons of Parmesan cheese for topping.

Layer in oven-proof casserole rice, spinach, onions, cheese, and liberal amounts of salt and pepper. Repeat 3 times or until all is used.

Sprinkle the top of the casserole with the reserved cheese. Bake 20 to 30 minutes at 350 degrees. Serves 6 to 8.

More "Lost" Rice Recipes

Wild Rice with Bacon (1960)

Neiman-Marcus Rice Salad (1966)

(Origin - "The Cotton Country Collection" by the Junior League of Monroe, Louisiana, 1972.)

Lawry's Creamed Spinach with Bacon (1938)

• 4 bacon slices, finely chopped
• 1 cup finely chopped onion
• 1/4 cup all-purpose flour
• 2 tspns Lawry's seasoned salt
• 1/2 tspn Lawry's seasoned pepper
• 1/2 tspn Lawry's Garlic Powder with Parsley
• 1-1/2 to 2 cups milk
• 1 packaged (10 oz each) frozen spinach, cooked and drained

In medium skillet, cook bacon until almost crisp. Add onion to bacon and cook until onion is tender, about 10 minutes. Remove from heat. 

Add flour, seasoned salt, seasoned pepper, and garlic powder, and blend well. Gradually stir in milk, starting with 1-1/2 cups milk. Cook and stir over low heat until thickened. 

Add spinach and mix thoroughly. If too thick, add additional milk. Makes 8 servings.

More "Lost" Spinach Recipes

Southern Spinach Spoon Bread (1982)

New Orleans Spinach Crabmeat Casserole with Shrimp (1984)

(Origin - "Lawry's Weekday Gourmet Meals in Minutes" published by Favorite Recipes, 1989. Lawry's is a famed Los Angeles restaurant founded in 1938 with one offering, prime rib, with creamed spinach, mashed potatoes, and Yorkshire pudding popovers. Eight Lawry's are now open around the world, including the original Lawry;s in Los Angeles.)

Southern Spinach Spoon Bread (1982)

• 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)

Spinach Gratin with Eggs (1952)

• 1 lb fresh spinach
• 3 tbspns butter, melted
• 2 tbspns, finely chopped onion
• 1/2 clove garlic, mashed
• 1/2 cup grated cheese
• 1 cup milk, scalded
• 3 eggs separated
• 3/4 tspn salt
• Few grains pepper

Wash, drain, and chop spinach fine.  Cook onion and garlic slowly in butter until onion is soft and tender. Add spinach and toss lightly in the butter until "wilted" but still slightly crisp. Set aside.

Add cheese to hot milk.  Heat until cheese melt. Blend until smooth. Beat egg whites until stiff but not dry. With the same egg beater, beat egg yolks until thick and lemon-colored. Gradually stir in hot milk. mixing well. 

Pour egg yolk mixture over spinach. Mix thoroughly. Add seasonings. Fold in beaten egg whites. Spoon mixture lightly into buttered 1 or 1-1/2 quart casserole. Bake in moderate oven (350 degrees) until puffed and  delicately browned, about 25 to 30 minutes. Top should be firm to the touch. Makes 4 to 6 servings.

(Origin - "The Book of Good Neighbor Recipes" by Maxine Erickson, Homemaker, and Joan M. Rock, Home Economist,1952.)

More "Lost" Spinach Recipes

Shrimp Rockefeller (1968)

Puree of Spinach with Madeira Wine (1970)

Cream of Spinach Soup with Egg Yolks (1976)

New Orleans Spinach Crabmeat Casserole with Shrimp (1984)

• 1 lb lump crabmeat
• 1 lb boiled, peel shrimp
• 1 stick butter
• 1 cup chopped yellow onion
• 1/4 cup chopped green onions
• 2 10-oz packages frozen chopped spinach
• 1 pint sour cream
• 1/2 cup grated Parmesan cheese
• 7-oz can artichoke hearts, drained
• 1 tspn salt
• 1 tspn Worcestershire sauce
• 1/4 tspn white pepper
• 1/4 tspn Tabasco

In skillet, melt butter, then saute onions for 5 to 8 minutes. Add spinach, sour cream, and cheese. Reduce heart and simmer 2 to 3 minutes.

Add artichoke hearts, salt, pepper, Worcestershire sauce, and Tabasco. Simmer 3 minutes.  Gently fold in crabmeat and shrimp. 

Pur mixture into a 2-quart casserole dish, and bake 20 to 30 minutes at 350 degrees. Serves. 6.

(Origin - "Jambalaya: The Official Cookbook of the 1984 Louisiana Exposition" by The Junior League of New Orleans, 1984.)

More "Lost" Recipes from the 1984 Louisiana Exposition
New Orleans Bourbon Bread Pudding (1984)

New Orleans Oysters and Spaghetti (1984)

New Orleans Deviled Corn with Bacon, Green Olives (1984)

Cream of Spinach Soup with Egg Yolks (1976)

• 2 lbs fresh spinach , stemmed
• 3 tbspns butter
• 3 tbspns grated onion
• 3 tbspns flour
• 2-1/2 cups milk, scalded
• 1/2 tspn salt
• 1/4 tspn pepper
• 1/4 tsn nutmeg
• Pinch cayenne pepper
• 2 egg yolks
• 3/4 cup heavy cream
• 1 tbspn fresh parsley, finely chopped
• 1 tbspns butter

Wash the spinach thoroughly, drain, and place in a 3 to 4 quart saucepan without any extra letter. Cook the spinach over low heart, covered, for 5 minutes. Turn the leaves over, again cover the pan, and cook the spinach for an additional 3 to 5 minutes or until wilted.

Pour the spinach into a blender container and blend, on low speed, for 5 to 10 minutes. Drain the spinach through a sieve, reserving the liquid. 

Melt 3 tablespoons of butter in the same saucepan that was used to cook the spinach, add the onion, and saute over low heat until the onion colors slightly, about 3 minutes, stirring frequently. Sprinkle the flour over the onions, blend well, and cook for 2 to 3 minutes. Add the scalding milk, blending thoroughly, and continue stirring until slightly thickened.

Strain the soup through a fine sieve into a medium saucepan. Add the reserved spinach and liquid, and add the salt, pepper, nutmeg, and cayenne. Add small amount of water, if needed. 

Simmer the soup over low heat, 2 to 3 minutes. Beat the egg yolks with the cream in a small bowl, and add very slowly to soup, stirring constantly to keep eggs from curdling. Stir in the parsley and butter, stirring until the butter melts, and serve at once.

(Origin - "The California Heritage Cookbook" by The Junior League of Pasadena, 1976)

More "Lost" Spinach Recipes
Classic Spinach a la Bechamel (1896)

Louisiana Oyster Spinach Dip (1982)

Puree of Spinach with Madeira Wine (1970)

Classic Spinach a la Bechamel (1896)

"To boil spinach, remove roots, carefully pick over (discarding wilted leaves), and wash in several waters to be sure that it is all free from sand.  When young and tender, put in a stew pan, allow to heat gradually, and cook 25 minutes, or until tender in its own juices.

"Old spinach is better cooked in boiling salted water, allowing two quarts water, to one peck spinach.  Drain thoroughly, and chop finely.  The green color of the spinach is better retained by cooking in a large quantity of water in an uncovered vessel.

"Put 3 tablespoons butter in a hot omelet pan.  When melted, add one-half peck chopped spinach.  Cook 3 minutes. Sprinkle with 2 tablespoons flour, stir thoroughly, and add gradually 3/4 cup milk.  Cook 5 minutes."

(Origin - "Fannie Farmer 1896 Cook book - The Boston Cooking School" by Fannie Merritt Farmer, republished in 2011.)  

More "Lost" Vegetable Recipes
Mushrooms Bourguignon in Wine (1963)

Cauliflower in White Wine (1965)

Wilted Dandelions and Wild Onions (1830)

Honey Sweet Potatoes with Corn Flakes (1946)

Oysters Rockefeller (1981)

• 8 oz oysters
• Dash of Tabasco
• Spinach (see recipe below)
• 2 oz cheddar cheese
• Cocktail sauce
• Lemon wedge
• One oyster shell per oyster
• Rock salt

Put rock salt on sizzler.  Arrange oyster shells on salt. Put a dash of Tabasco in each shell, then place oysters in shells. 

Put part of prepared spinach on top of each oyster. Put cheese on top of spinach.  Sprinkle with bread crumbs.  Bake at 350 degrees until cheese is melted and oysters are thoroughly heated and golden brown, about 30 minutes. 

When done, remove from oven and place whole items on plank.  Next to end shell, put ramekin of cocktail sauce with lemon wedges.  Garnish with parsley.

Spinach for Oyster Rockefeller 

• Combine: 1 to 1 1/2 lbs spinach, chopped finely or ground
• 1 tspn onion salt
• 1 tspn white pepper
• 1 pinch oregano

(Origin - "Oregon's Good Taste" by the American Cancer Society, Oregon Division, 1981.)  

More "Lost" Oysters Recipes

Creamed Oysters (1904)

Oyster Quiche with Dark Beer (1976)

Old Bookbinder's Oysters, Broiled (1961)

Oysters in Champagne (1965)

Cream of Oyster Soup (1965)

Louisiana Oyster Spinach Dip (1982)

• 1 pint fresh oysters
• 20 oz spinach, fresh or frozen
• 6 oz Jalapeno cheese 
• 1/4 cup butter, melted
• 2 tbspns flour
• 2 tbspns onion, chopped
• 1/2 cup evaporated milk
• 1/2 cup reserved spinach juice (from cooking)
• 1 tspn Worcestershire sauce
• 1 tspn each garlic salt, celery salt
• Cayenne and black pepper, to taste

Cook and drain chopped spinach, reserving 1/2 cup spinach water.  Melt butter.  Add flour to butter and blend.

Cut cheese into chunks, and oysters into small pieces with scissors.  Add all ingredients to butter and flour mixture, and mix together.  

Pour into heated chafing dish, and serve with crackers, melba toasts or chips.  

(Origin - "Atlanta Cooknotes" by the Junior League of Atlanta, 1982. Recipe by Beaty Smith Maffett.)

Puree of Spinach with Madeira Wine (1970)

• 1 lb fresh spinach, finely chopped
• 3 tbspns butter
• 1 cup heavy cream
• 2 tbspns dry Madeira wine
• 1 tbspn flour
• 1/2 tspn salt
• 1/4 tspn white pepper
• A few gratings of nutmeg

Over moderate heat, melt 2 tablespoons of butter until it begins to froth, but not brown.  Add the chopped spinach and toss it about with a fork.  When the spinach is well-coated with the butter, sprinkle the flour over it and stir well until all traces of the flour disappear.  

Cook the spinach for a minute or so, then add 3/4 cup of cream, salt, white pepper, and nutmeg. Stir constantly until the mixture almost comes to a boil and thickens perceptibly.  Then reduce the heat to low, and stir in the Madeira, stirring occasionally.  

Simmer the spinach for 2 or 3 minutes to remove any taste of raw flour, and to cook away the alcohol in the Madeira.  Stir in the remaining 1/4 cup heavy cream and 1 tablespoon butter. Simmer a moment longer, and further season to taste.  Serve with any unsauced fish, fowl, or meat.  Serves 4.

(Origin - "All Manner of Food" by Michael Field, 1970.)