Spinach Casserole

From the kitchen of: Renee (Dallas, TX).

  • 2 bags frozen whole leaf spinach
  • 16 oz (large) tub sour cream (or lite sour cream)
  • 2 pkgs Lipton’s onion soup mix
  • Large can Durkey’s Fried Onions
  • Parmesan cheese
  • Butter

Preheat oven to 350 degrees. Cook spinach per directions on package. Mix onion soup mix with sour cream until well blended. Add spinach to sour cream mixture and blend well. Sprinkle and stir in some Parmesan cheese
Put spinach mixture into small (non-greased) casserole dish. Drizzle melted butter over top. Sprinkle Parmesan cheese over top. Cover top with fried onions.
Bake at 350° for 1/2 hour

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White Almond-Garlic Soup with Grapes

From the kitchen of: "The Great Garlic Book," by Chester Aaron, Ten Speed Press, 1997)

  • 1 3/4 cups (about 8 ounces) blanched, ground almonds
  • 3 slices white bread, crusts removed, diced
  • 10 cloves garlic, peeled
  • 6 cups milk
  • 2 teaspoons sherry vinegar
  • 2 cups extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 36 white seedless grapes, halved, for garnish.

1. In a large bowl, combine the almonds, bread, garlic, milk and vinegar. Working in three batches, transfer about a third of the mixture to a blender and process until smooth. With the motor running, slowly pour in 2/3 cup of olive oil. Strain the soup through a fine mesh sieve into a bowl. Repeat process with the remaining mixture.

2. Season the soup to taste with salt and pepper and chill for several hours. Before serving, taste the soup; if it tastes too strongly of either garlic or vinegar, add a bit of water. Serve the soup garnished with grape halves. Yield: 6 servings.

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Monkey Bread

From the kitchen of: Mrs. Young.

Monkey Bread

This is the original and best Monkey Bread recipe; all imitators pale in comparison. This breakfast dish will cause my family to riot when it’s served, and I’ve made it for parties and had people practically swallow it whole. Mom got the recipe from our neighbor, Mrs. Young, on South East 4th Street in Ankeny, Iowa in the 1970’s and has been serving it ever since. Recently it’s become a popular “new” dish with some significant and low-quality differences. Chuck the others, this is the one you want.

  • 3 packages refrigerator biscuits
  • 3/4 cups sugar
  • 1 teaspoon cinnamon

Grease bundt pan. Cut biscuits in 1/2, drop in cinnamon and sugar mix. Drop in pan.

  • 3/4 cup brown sugar
  • 1 stick margarine

Boil 1 minute, pour over biscuits. Bake at 350 degrees for 30-35 minutes.

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