Background Noise: Summer in Ohio
Last Visited: He still does it better
Random Thought: i really do need to visit the Grand Canyon...
Mood: oh so ready for sunday and that plane
I don't really do favorites, or top ten lists, or best-ofs; but that rule doesn't really apply when it comes to Holiday Food: my Grandma's Spinach Souffle is, I have to admit, my favorite. There, I said it.
Her magical combination of cheese and cheese and eggs and cheese and spinach which comes together in this bubbling, delicious, golden brown tray of yumminess is something i crave pretty much always.
Not that i really should limit its scope - there is nothing about Spinach Souffle that is intrinsically festive (unless you count the christmas tree pan my mom occasionally uses to make it for christmas morning.) Rather, in a blind attempt to savor this dish and keep it special I tend to only eat it between November and January. Random? Likely. Not that it really matters, at this point it is a Tradition and one must always keep one's Traditions. Or something like that.
So with no more gilding the lily, and with no further ado, here is my Grandma's Special Spinach Souffle recipe: (drumroll please:)
1 small container of creamy, small curd cottage cheese
6 eggs
1 pkg frozen chopped spinach, defrosted and drained
1 8oz pkg Kraft premium cheddar cheese, shredded (it used to be Kraft Old English)
6T flour
1 stick of butter sliced into pads
Mix the cheese, eggs and cheese together. Fold into a 9x13 pan. Put butter pads on top of souffle. Bake 1 hour at 350 degrees or until puffy and golden brown. Serve immediately.
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