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Spinach Squares

4 tbsp. butter
3 eggs
1 c. flour
1 c. milk
1 tsp. salt
1 tsp. baking powder
1 lb. grated cheddar
20 oz. cooked spinach
1 tbsp. chopped onion
Seasoned salt (opt.)

Preheat oven to 350 degrees. Melt butter in 9 x 13 inch baking dish in oven. Remove dish. Beat eggs well, then add flour, milk, salt and baking powder. Mix well. Add cheese, spinach, onion and mix well. Spoon into dish and level off. Sprinkle with seasoned salt if desired. Bake 35 minutes at 350 degrees. Cool and cut into squares.

Spinach Dip

1 c. half & half cream
1 c. Monterey Jack, shredded
1 (8 oz.) pkg. cream cheese
1 sm. can mild green chiles
1 white onion, chopped
1 jalapeno, finely chopped
1 (10 oz.) pkg. frozen spinach,
defrosted, drained & squeezed out
excess liquid with paper towels

Mix all ingredients at 400 degrees for 1/2 hour in a dish you would serve in. Serve hot with tortilla chips or Triscuits.

Spinach Casserole

2 pkgs. frozen chopped spinach
1 pkg. dry onion soup mix
1 can mushroom soup
1 c. Cheddar cheese, grated
1 c. ricotta cheese
1 button mushroom
1 lg. black olive
1 cherry tomato
1 Cheddar cheese cube

Cook spinach according to directions on box. Drain very well. Combine drained spinach with the onion soup mix, the mushroom soup and 1/2 cup of each kind of cheese. Put this mixture into buttered casserole dish. Bake about 10 minutes to melt cheese. Combine remaining cheeses to top casserole. Garnish with a miniature "Shish Kabob" by threading the mushroom, olive, tomato, and cheese on a toothpick and place in the center of the casserole.

Spinach Cheese Casserole

2 (10 oz.) pkgs. frozen chopped spinach
1 (8 oz.) carton commercial sour cream
2 tbsp. dry onion soup mix
1 c. (4 oz.) shredded med. cheddar
cheese

Cook spinach according to package directions; omitting salt; drain well. Combine spinach, sour cream; add onion soup mix, mix well. Spoon into a lightly greased 1-quart casserole. Sprinkle cheese over mixture. Cover and chill overnight. Remove casserole from refrigerator 30 minutes before baking. Bake at 350 degrees for 30 minutes.

Spinach Lasagna

FILLING
2 bunches spinach
3 tbsp. Parmesan cheese
1 c. ricotta cheese
1/4 tsp. nutmeg
Salt and pepper to taste

SAUCE
2 cloves garlic, minced and sautéed
1/2 c. onions, chopped and sautéed
2 c. tomato sauce
1/2 tsp. basil
1/2 tsp. oregano
Salt and pepper to taste

Steam and chop spinach, mix with cheese, nutmeg, salt and pepper. Mix sauce ingredients. With 8 to 12 lasagna noodles, layer noodles, filling and sauce. Bake at 350 degrees for 20 minutes. Serve with green salad and garlic bread.

Spinach Pie

2 lbs. spinach, washed, dried, and broken into bite-sized pieces
1 lb. feta cheese, crumbled
1 sm. onion, chopped fine
4 eggs, slightly beaten
2 tbsp. olive oil
1/2 lb. butter or margarine, melted
1 box filo (phyllo), found in frozen
foods section

Combine spinach with cheese, onion, eggs, and olive oil. Arrange 9 filo, which have been brushed with butter, in a greased 10x15 inch pan. Cover with spinach filling. Cover with 6 filo over all, brushing each with melted butter. Seal edges to retain filling. Brush top with melted butter. Bake in 350 degree oven for 45 minutes.

Spinach Dip

1 box frozen chopped spinach, thawed & drained
Dash of Tabasco
Dash of oregano
1 c. plain yogurt
1/2 pkg. Ranch dressing mix
Dried onion flakes or sm. amt. of
chopped onion (opt.)

Combine.

Strawberry Yogurt Salad

8 oz. Cool Whip, thawed
2 (8 oz.) cartons Breyer's strawberry
yogurt
1 c. mashed fresh strawberries

Combine Cool Whip and strawberry yogurt. Add mashed fresh strawberries and mix well. Serve as a dip with fresh fruit. Makes 5 cups. Can be halved.

Strawberries and Orange Yogurt Sauce

2 pts. strawberries, washed & hulled
1 c. unflavored non-fat yogurt
Grated rind of 1 med. navel orange
2 tbsp. freshly squeezed orange juice
2 tbsp. honey

If strawberries are small, leave them whole. Larger berries should be halved or quartered. In a small bowl whisk until smooth the yogurt, orange rind, orange juice and honey. Divide the berries among six serving bowls. Spoon the yogurt sauce over the berries.

Yogurt Dip

8 (10 oz.) pkg. soft cream cheese
8 (10 oz.) of strawberry yogurt
Frozen pound cake

Beat together cream cheese and yogurt. Cut a frozen loaf of pound cake into cubes. Dip cubes into cream cheese mixture.

Green Goddess Dressing

1 c. plain nonfat yogurt
1 c. (packed) watercress leaves
2 tbsp. chopped fresh dill or 2 tsp. dried dillweed
2 tbsp. chopped fresh basil or 2 tsp.
dried, crumbled
1 tbsp. sliced green onion
1 tsp. chopped fresh mint
1 tsp. sugar
1/2 tsp. salt
Dash of hot pepper sauce (like
Tabasco)

Combine all ingredients in processor and puree until smooth. Refrigerate. Makes about 1-1/3 cups.

Orange Yogurt Shake

1 (6 oz.) frozen orange juice, thawed
2 c. nonfat vanilla or plain yogurt
2 c. crushed ice

In blender, combine all ingredients. Cover. Blend 30 seconds or until smooth. Serve immediately. Makes 4 (1 cup) servings.

Frozen Yogurt

2 c. frozen orange juice
2 c. ice cubes
1/2 pt. strawberry frozen yogurt
3 oz. frozen sliced strawberries

Place all ingredients in blender and mix at top speed for 20 seconds. Pour into a tall glass. Serves 4.

Recipes for other sun signs