Spinach Bars

I think this is an old Betty Crocker recipe from the 60's, that I took from a hand written index card in a recipe book that my wife had. This is the standard version of this recipe. 

There are many ways to add slight variations to this recipe, like adding garlic, mushrooms, red bell pepper, bacon bits, small amounts of different cheeses, but this standard recipe is excellent as it is.

Great for a potluck or tailgate party, breakfast side, or a grab and go snack. 

There are similar recipes that use 2 pkgs. of spinach and a whole pound of cheese. I think that is too much of both. I like to sauté the onions or mushrooms first, This removes some of the liquid in them, so your bars will not be too mushy.

Ingredients:

4 Tbs butter

3 eggs

1 cup flour

1 cup milk

1 tsp salt

1 tsp baking powder 

8 oz cheddar cheese

1- 10 oz. pkg. frozen spinach (thawed and squeezed to remove liquid)    

1/4 cup minced onions

1/2 cup chopped mushrooms (optional)

Directions:

Melt butter and coat a 13 x 9-inch baking dish.

In large bowl, beat eggs, stir in milk.

Stir in flour and baking powder until well blended. Stir in spinach and onion, then cheese. Stir all until blended.

Spoon into baking dish with melted butter. Bake at 350° for 40 minutes, or until set in the middle. Cool 30 minutes before cutting into squares.

Can be served or at room temperature. 

You can substitute chopped, broccoli in place of spinach. 

Photo courtesy of Betty Crocker

Salmon Patties

Canned salmon is a great thing to keep on hand in the pantry. Most brands are harvested from the ocean and not farmed and it is processed soon after.

High in protein and vitamins. Much lower mercury levels than canned tuna as well. I do not like most farmed salmon. It tastes fishy, and I do not agree with the methods of farming.

Fresh, wild caught salmon from Alaska is so expensive, so this is a good alternative for some recipes.

A great substitute for recipes with canned tuna.

 

1 can pink salmon 14.75 Oz. (I like Bumble Bee)

1 egg

1 garlic clove, minced

1/4 cup celery (split and finely-chopped)

1/4 cup onion (finely-chopped)

1/4 cup mayonnaise

1/2 cup panko crumbs, or (sub cornmeal for part)

1 Tbsp Dijon mustard

1 Tbsp. lemon juice

Salt and pepper to taste. Butter and olive oil for frying.

On a plate, separate salmon, to remove skin and large bones from salmon pieces.

Stir in remaining ingredients. 

Add more mayo if too dry or panko crumbs if too moist.

Scoop golf ball sized portions and form into patties.

Brown in hot oil-butter blend. Flip and brown the other side. 

Serve with tartar sauce or blend of mayo and Dijon mustard.

Recommended optional add-ins:

Red or green pepper

Liquid smoke, paprika, parsley, Worcestershire sauce,

Parmesan cheese, celery seed.

Wild Rice Porridge

This makes a wonderful breakfast when camping or at your cabin or at home on a cool morning.
Make the wild rice ahead of time, or used canned, to save time.
Mahnomen Porridge, Originally adapted by the owner of Hell's Kitchen in Minneapolis, from a Native American winter diet, is relatively healthy and delicious.

4 cups cooked wild rice
1/2 cup roasted, chopped hazelnuts or (pecans, walnuts)
1/4 cup dried blueberries
1/4 cup sweetened dried cranberries
1/4 cup maple syrup (pure maple syrup preferred)
1 cup heavy whipping cream or, (half & half)

Basic Directions: 
In a heavy nonstick saucepan, add cooked wild rice, hazelnuts, blueberries, cranberries, and maple syrup and cook over medium-high heat for about 3 minutes. Add heavy cream and heat through, stirring constantly, about 2 minutes. Ladle into bowls and serve immediately. 

Servings: 4

My Notes:
I substituted a "berry blend" I found at Fleet Farm (cranberries, cherries and blueberries) To prepare, I added 2 Tbsp. butter to a med. saucepan on med. heat and add chopped nuts, stir frequently for a couple minutes. Add dried fruit and stir for a minute. Next, add wild rice, syrup and cream, (I used half and half instead of heavy cream). Stir and heat until heated through and thickened. I like a little brown sugar mixed in at serving !