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If a recipe calls for frozen spinach with the water squeezed out, I have a great and easy way to do this. No more do you need to waste valuable paper towels and make a mess. I use my potato ricer. Just put the thawed spinach in the potato ricer and clamp down the top portion and squeeze. With one or two squeezes, the spinach is completely dry and ready for your recipe.
Source: I got this tip from a friend of mine a long time ago when we were both personal chefs.
By Kathy from Sylvania, OH
Preheat oven to 325 degrees. Cook spinach according to directions. Drain. Combine all ingredients, mixing well. Bake in a 1 1/2 Qt. souffle dish or a round casserole dish for 30 minutes.
Did you know you can stir in a 10 oz. package of frozen creamed spinach into a box of hamburger helper, especially the cheese flavors and even the kids will eat it? I HATE spinach and it was wonderful!
By Sandra G.
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Here are questions related to Recipes Using Spinach.
I have a case of canned spinach. Does anyone have any good recipes?
There are wonderful recipes for canned spinach on the Popeye site: www.popeyespinach.com/recipes.php
I'm looking for a very simple and easy spinach squares recipe.
D. from Yellow Springs, Ohio
By Wendy (Guest Post)11/09/2007
I found that frozen shinach is very stringy. The veins and stems are left in during cooking process. Much better if you use fresh spinach and remove the stems and large veins before cooking it. Takes more time but worth it in the end.
Tips and recipes for using spinach. Post your ideas.
By Susan Sanders-Kinzel 07/06/2005
When grocery shopping, purchase a bag of spinach leaves from the salad ready isle. Add to scramble eggs, sandwiches and more for a healthy delicious treat!
By Jennifer Russell