| Norma Wade's Rapid Recipes
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Spinach Ala Natalie (Serves 6)
4 Tbsp. butter
1 lb. sliced mushrooms
1 lb. bulk Italian sausage
1/4 tsp. ground fennel
1 1/2 lb. fresh spinach
1/4 lb. ricotta cheese
1 8oz pkg. grated cheddar cheese
1 8oz pkg. grated Monterey Jack
1/3 cup butter
1/3 cup vermouth
Sauté mushrooms in 4 tablespoons of butter until all moisture has evaporated, about 5 minutes. Sauté sausage meat until lightly brown. Drain off fat. Add to mushrooms. Mix in ground fennel. Set aside. Cook spinach and drain. Layer a greased 9 x 11 casserole with half spinach, then half meat and mushroom mixture. Top that with half of the cheeses. Repeat, ending with cheese on top. Melt butter in vermouth over gentle heat and pour over the casserole. Bake uncovered in a preheated 350 degree oven for 30 minutes.
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