Patrick Day - Kitchen Shelf
Kitchen Shelf
Patrick Day
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La Belle Cuisine - More Side Dishes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of ingenuity, and faith."

 

Spinach and Rice Casserole

 

 

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"No mean woman can cook well. It calls for a generous spirit, a light hand,
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~ Paul Gauguin


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Saturday, October 14, 2000

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Spinach and Rice Casserole
Gourmet Archives

Gourmet
Gourmet

1/2 stick (1/4 cup) unsalted butter
3 cups cooked rice (from 1 cup raw rice)
4 large eggs, beaten lightly
1 cup milk
3/4 pound sharp Cheddar, grated (about 3 cups)
a 10-ounce package frozen chopped spinach, cooked and drained
1 tablespoon finely chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon salt, or to taste
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried rosemary, crumbled
1/4 teaspoon dried marjoram, crumbled

Preheat oven to 350 degrees F. and lightly grease a 2-quart casserole.
In a large saucepan melt butter over moderately low heat and stir in remaining ingredients. Spread mixture in casserole and set casserole in a larger pan. Fill pan with enough hot water to reach halfway up sides of casserole. Bake casserole in middle of oven 45 to 55 minutes, or until set. Serves 8.

 

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