Spinach souffle goes well with pot roast, browned potatoes

loading...

This spinach souffle goes well with a pot roast and browned potatoes. Hot baking powder biscuits will please the family and an orange Bavarian cream made early in the day and refrigerated will make the meal.

Spinach Souffle

1 package (10 ounces) frozen chopped spinach 1 tablespoon finely chopped onion

1/4 cup cooking oil or shortening 1/3 cup all-purpose flour 1 1/2 cups milk 1 teaspoon salt

1/4 teaspoon pepper 4 eggs, separated

1/2 teaspoon cream of tartar

Cook spinach as directed on package, but omit salt. Drain. Lightly brown onions in oil in a 1-quart saucepan. Blend in flour. Slowly stir in milk. Bring to a boil, stirring constantly. Reduce heat and cook 1 minute more, stirring constantly. Add salt, pepper and spinach. Beat egg yolks slightly; stir in a little of the hot mixture. Then stir egg yolks into remaining hot mixture and cook 1 minute more. Cool slightly. Add cream of tartar to egg whites and beat until stiff but not dry. Fold in spinach mixture. Pour into a buttered casserole. Set casserole in a pan of hot water. Bake in a moderate oven, 350 F for about 1 1/4 hours. Souffle is done when a knife inserted in center comes out clean. Serve at once.

Orange Bavarian Cream

1 tablespoon plain gelatin

1/4 cup cold water

3/4 cup fresh orange juice 2 tablespoons fresh lemon juice

1/2 teaspoon grated orange rind 1/3 cup sugar

1/4 teaspoon salt 1 cup whipping cream 1 cup fresh orange sections, cut in pieces

Soften gelatin in the cold water. Combine fruit juices, orange rind, sugar and salt; heat to simmering. Dissolve the gelatin in the hot mixture. Chill in the refrigerator until the mixture begins to thicken. Whip cream until just stiff. Fold whipped cream and cut orange sections into the gelatin mixture. Pour into a 1-quart mold and chill until firm.

The search for the recipe of this million dollar relish began several years ago when we purchased a jar of the relish at a church fair in Brewer. It is a delicious relish and uses the last of the cucumber crop plus carrots from the garden. A trip to Loring Air Force Base in Limestone solved the recipe search when a cookbook containing the recipe was presented to me. We still are trying to find the person who put the recipe in the book to thank her. You will enjoy this relish for your table or to give to friends. It makes a sandwich spread when mixed with cream cheese.

Million Dollar Relish

3 quarts pared, sliced cucumbers 1 large sweet red pepper

1/4 cup canning salt 6 medium size carrots, ground 2 green peppers, ground 2 large onions, ground 4 cups sugar 3 cups vinegar 1 teaspoon dry mustard 1 teaspoon turmeric powder

Note — one jar of pimientos may be used in place of the sweet red pepper.

Grind the pared sliced cucumbers and pimientos in food chopper using the coarse blade. Sprinkle with canning salt and allow to stand for 4 hours. Drain. In a kettle, combine all the ground vegetables with sugar, vinegar, mustard and turmeric. Mix well and cook for 20 to 25 minutes. Seal in hot, sterilized jars. Process jars for 5 minutes in a boiling water bath. The recipe makes about 5 pints of relish.

This delicious veggie slaw is an oldie, but is especially good with baked beans. It makes use of the cabbage, carrots and celery still in many gardens.

Very Veggie Slaw

3/4 cup real mayonnaise 2 tablespoons vinegar 2 tablespoons sugar

1/2 teaspoon celery seed (optional)

1/2 teaspoon salt

1/4 teaspoon pepper 2 cups shredded green cabbage 2 cups shredded red cabbage 1 cup shredded carrots 1 cup sliced celery 1 cup chopped apples

In a large bowl, mix mayonnaise, sugar and seasonings. Add remaining ingredients; mix lightly. Refrigerate. Makes 8 servings.

Are you ready for another contest winning recipe? Try Marvelous Morning Muffins. If the recipe looks long and will take time on a busy morning, measure all ingredients the night before for a quick mixing to get the muffins into the oven to bake while you do other chores.

Marvelous Muffins

1 1/2 cups all-purpose flour 1 cup rolled oats (quick or old-fashioned), uncooked

1/2 cup firmly packed brown sugar 1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt 1 teaspoon ground cinnamon 1/3 cup raisins

1/2 cup shredded carrots

1/2 cup milk 1/3 cup vegetable oil 1 egg, slightly beaten 1 (7 ounce) can crushed pineapple in juice, undrained (about 3/4 cup pineapple and 1/4 cup juice)

Heat oven to 400 F. Line 12 medium muffin cups with paper baking cups or lightly grease bottoms only. Combine dry ingredients, including raisins. Add combined pineapple including juice, carrots, milk, oil and eggs; mix just until moistened. Fill muffin cups almost full. Bake 20 to 22 minutes or until golden brown. Let muffins stand a few minutes; remove from pan. Cool muffins about 10 minutes on wire rack. For glaze, combine 1/3 cup powdered sugar and 3 to 4 tablespooons milk; drizzle evenly over muffins.

This is pot roast season. This also is “clean up the garden time.” A pot roast will need less attention while you attend to the garden cleanup if cooked in the oven. Potatoes and carrots may be added to the cooking roast about 45 minutes before the meat is done. Just place the prepared vegetables next to the meat and add the heavy cover to the pan.

Beef Pot Roast

4 pounds chuck or boneless round roast 2 tablespoons cooking oil or shortening 1/3 cup flour 1 teaspoon salt

1/4 teaspoon pepper Water, about 1/2 cup

Combine flour, salt and pepper; roll the roast in the mixture. In a heavy frying pan, heat the oil and brown the meat on all sides. Add the water as needed to prevent overbrowning. Cover tightly and cook over low heat or in a moderate oven until tender. Cooking time will be 2 1/2 to 3 1/2 hours, depending on the thickness of the meat cut. If desired, garlic powder or garlic salt may be used in place of regular salt. This meat makes about 12 servings.

Brownie Schrumpf of Orono has been the NEWS recipe columnist for 38 years.