Place a mound of the stuffing on a dinner plate, cover with cooked white fish or chicken breasts, and spoon on the sauce. Or fill crêpes with stuffing and top with sauce. –The Bethel Inn, Bethel, Maine
Yield:
Makes about 2-1/2 cupsIngredients
Stuffing
2 packages (10 ounces each) good fresh spinach
2 medium shallots, finely diced
3 to 4 ounces butter
5 ounces good cheddar cheese, grated
2 fresh tomatoes, diced, seeded, and cooked (optional)
2 ounces cottage cheese (optional)
Salt and pepper to taste
Instructions
Wash and remove stems and bruises from spinach. Cook until tender in a small amount of water. Drain, cool, squeeze out moisture, and finely chop. Simmer shallots until just translucent in butter in a saucepan large enough to accommodate all the ingredients. Add remaining ingredients and toss lightly until the cheddar melts and everything is thoroughly mixed.
White Sauce
Ingredients
Slivered almonds (about 1/4 cup)
2 tablespoons butter
Finely diced green pepper (about 1/4 cup)
Flour
1 pint light cream, heated
Grated cheddar (optional)
Salt to taste
Instructions
Blanch almonds in butter. Strain and save butter in pan. Gently cook pepper in butter until translucent. Do not overcook or it will be bitter. Bind up pepper and butter with flour. Add hot cream and salt to taste. Toss in cheese and stir until melted.
Makes about 2 cups
