Casserole is comforting side dish

Recipe Finder

Requests: Reader hopes to duplicate restaurant's spinach dish. Another seeks a raspberry quick bread


A spinach casserole and a raspberry bread offer fun in the kitchen plus two delicious treats.

Dora Parson of Baltimore wrote that she had a spinach casserole at the Old Country Buffet in Pike Park Plaza in Baltimore and fell in love with it. She hoped she could find a similar recipe. Her response came from Gloria M. Kohlhepp, also of Baltimore, who noted that her recipe is a "tasty, easy dish my family enjoys."

Sally Burgess of Rapid City, S.D., requested a raspberry quick bread, preferably using fresh raspberries. "Also, please give me the size of the pan to be used because I have so many," she wrote. Her response came from Edith Ivey of Hope Mills, N.C., who sent a quick bread recipe with nuts.

Spinach Casserole

Serves 6 to 8 as a side dish

2 eggs, well beaten

6 tablespoons flour

1 (10-ounce) package frozen chopped spinach, thawed

1 1/2 cups cottage cheese

1 1/2 cups grated Cheddar cheese

1/2 teaspoon salt

Preheat oven to 350 degrees. Beat eggs and flour in a bowl until smooth. Stir in spinach, cottage cheese, Cheddar cheese and salt; mix well. Pour into greased 1-quart casserole. Bake in oven, uncovered, for 1 hour, or until golden and puffy.

Tester Laura Reiley's comments: "This is very reminiscent of dishes I had as a child. It is very comforting and pleasant as a side dish. The spinach melds with the Cheddar and cottage cheese to make an appealingly rich casserole. The surface makes a slight crust, which is contrasted by the plush, moist interior."

Raspberry Nut Bread

Makes 1 loaf

2 cups all-purpose flour

1 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 cup shortening

3/4 cup orange juice

1 tablespoon grated orange zest

1 egg, well beaten

1/2 cup chopped nuts

1 cup raspberries, coarsely chopped

Sift together flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse cornmeal. Combine orange juice, zest and egg. Pour into dry ingredients and mix just enough to combine. Carefully fold in nuts and raspberries. Spoon batter into a greased (9-inch-by-5-inch-by-3-inch) loaf pan. Spread to the corners and sides to make them higher than in the center. Bake in a preheated 350-degree oven for 1 hour or until toothpick comes out clean. Remove from pan. For easier slicing, store overnight.

Tester Reiley's comments: "I used butter as my shortening and walnuts as my nuts. This recipe is very reminiscent of the 'Silver Palate' cookbook's cranberry orange bread. The raspberries are incredibly fragrant and add beautiful swirls of pink to the bread's interior. It is a delicious, moist, spongy quick bread, which is perfect for dessert, a snack or a sinful breakfast. I would not chop the raspberries at all. During the stirring, they lose some of their integrity, and you don't want them to be utterly incorporated into the batter."

Recipe requests

Lillian Mink of Rising Sun writes: "Years ago, my mother made a delicious black walnut candy. All I can remember is she used a heavy cast-iron skillet and melted white sugar and added chopped black walnuts. Then she spread it on a greased surface to harden and cut in squares. It was better than peanut brittle. If anyone can help, I'd appreciate it."

Violet M. Henderson of Whispering Pines, N.C., is seeking a recipe for the "chocolate silk pie, which I had at the Village Inn Restaurant and bakery in Sebring, Fla."

From Marilyn T. Sargent of Belle Fourche, S.D.: "When we lived in California, we used to get a Chocolate Prune Cake from the Loma Linda Market in Loma Linda, and now that we live in South Dakota we miss having that wonderful moist cake for our special occasions. Thank you in advance."

Karen Welsch-Susio of Nottingham writes, "I have been trying to duplicate the recipe for Carrot Salad like that which is served at Chick-Fil-A. I know it has carrots, pineapple and raisins but can't figure the portions and the liquid that mixes in."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

Pub Date: 04/21/99

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