Subject: RECIPE: Artichoke casserole
From: oday@hplabs (Vicki O'Day)
Date: 23 May 86 03:42:55 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE ARTICHOKE-CASS V "18 Mar 86" 1986
.RZ "ARTICHOKE-SPINACH CASSEROLE" "Vegetable casserole with artichokes and spinach"
This is a fattening but good vegetable dish.
.IH "Serves 4"
.IG "8 oz" "marinated artichoke hearts," "200 g"
drained (2 small jars) Save the marinade for salad dressing.
.IG "20 oz" "cooked spinach," "500 g"
drained and squeezed dry. 
(Use 2 packages of thawed frozen spinach, or 
.AB "1\(12 lbs" "600 g"
cooked fresh spinach)
.IG "8 oz" "cream cheese," "250 g"
softened
.IG "2 Tbsp" "butter," "30 g"
softened
.IG "\(12 cup" "grated parmesan cheese" "90 g"
.PH
.SK 1
Preheat oven to
.TE 350 175 .
Spread artichoke hearts in the bottom of a buttered
casserole dish, in roughly one layer.
.SK 2
Top with spinach.
.SK 3
Cream together the cream cheese, butter and cheese, and spread 
evenly on top.
.SK 4
Bake covered for 30 minutes, then uncovered for 10 minutes.
.SH RATING
.I Difficulty:
easy.
.I Time:
5 minutes preparation, 40 minutes baking.
.I Precision:
no need to measure.
.WR
Vicki O'Day
Hewlett-Packard Laboratories, Palo Alto CA
hplabs!oday