Harvest Spinach
Ring
- 4 large eggs, separated
1 (8-ounce) package Kraft Shredded Sharp Cheddar Cheese
3 tablespoons all-purpose flour
3 tablespoons butter or margarine, melted
2 tablespoons grated onion
1 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (10-ounce each) packages frozen chopped spinach, cooked, well
drained
- Preheat oven to 350°F.
- Beat egg whites in small
bowl with electric mixer on high speed until stiff peaks form;
set aside.
- Beat egg yolks in large
bowl with electric mixer on medium speed until thick and lemon
colored. Add cheese, flour, butter, onions, lemon juice and seasonings;
beat until well blended. Add spinach; mix well.
- Gently stir in egg whites.
- Grease 6 1/2-cup ring
mold; line bottom with strip of foil. Grease foil; spoon spinach
mixture into mold. Place mold in large shallow baking pan, then
place in oven. Carefully pour boiling water into baking pan to
come 1/2-inch up side of mold.
- Bake 30 to 35 minutes
or until knife inserted near center comes out clean.
- To unmold, loosen side
of mold with knife; unmold onto serving plate. Remove foil.
Makes 12 servings.
Special Extra:
Prepare and unmold onto serving plate as directed. Fill center
with cooked carrots.
Nutrition (per serving): Calories 160, Total
fat 12g, Saturated fat 6g, Cholesterol 95mg, Sodium 340mg,
Carbohydrate 7g, Dietary fiber 3g, Sugars 0g, Protein 10g, Vitamin
A 230%DV, Vitamin C 40%DV,
Calcium 30%DV, Iron 15%DV.
Recipe and photograph provided courtesy of Kraft Food,
Inc.
