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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

207.0. "Cheddar Spinach Squares" by SMILEY::BIBEAULT () Mon Jan 06 1986 10:30

    
    
    Here's another recipe that went over very well at Mom's Christmas
    Eve party. Even people who normally don't like spinach liked these.
    They are very simple to make and can be prepared well ahead of time
    and frozen until needed.

    This recipe is from the kitchen of Paul Morin, culinary arts instructor
    at the Greater Lowell Regional Vocational Technical High School.

    
                        CHEDDAR SPINACH SQUARES
    
    4 T butter or margarine        1 t baking powder
    3 medium eggs                  1 lb shredded Cheddar cheese
    1 C flour                      2 packages frozen chopped spinach
    1 C milk                         thawed and well drained
    1 t salt                       1 T chopped onion
    seasoned salt
    
    Preheat oven to 350 degrees. Put butter in 9x13 baking pan and melt
    in oven (do not let burn). Remove pan from oven. In a large bowl beat
    eggs well and add the flour, milk, salt and baking powder. Mix well.
    Add cheese, spinach and onion. Be sure that the spinach is thoroughly
    drained. Mix well and spoon mixture into baking pan. Level off the mix-
    ture and sprinkle LIGHTLY with seasoned salt (too much will make the
    squares VERY salty). For a less salty recipe omit the seasoned salt
    (seasoned pepper may be used with good results).
    
    Bake at 350 degrees for 35 minutes. Remove from oven and let cool for
    1/2 hour before cutting.
    
    Once baked these freeze very well and are best thawed/heated in a
    microwave oven. They can be served hot or cold. (I like hot best).
    
-mike

T.R	Title	User	Personal Name	Date	Lines
207.1	Great!	LUNER::DREYER		`Mon Sep 16 1991 20:56`	4
	It's been a long, long time since this recipe was osted, but I have to say I've made them twice now. They're easy to make, and boy do they get gobbled up. I make them the day before, and heat in the microwave a plateful at a time!
207.2	What's BAKER"S CHEESE?	SHALOT::KOPELIC	Quality is never an accident . . .	`Wed May 06 1992 13:05`	10
	I couldn't find a note for just "cheese" so I thought I'd just ask my question here and not start a new note. I have a scottish recipe that calls for "BAKER'S CHEESE" Anyone have any idea what that is? I cas guess, but I want to be authentic. Thanks, Bev
207.3	a SWAG from the western USA	FORTSC::WILDE	why am I not yet a dragon?	`Wed May 06 1992 14:21`	8
	> Anyone have any idea what that is? I cas guess, but I want to be > authentic. perhaps a cream/yoghurt cheese? I've heard of farmers's cheese - a dry curd cheese like cottage cheese, but not baker's cheese. I would assume that this is some form of fresh cheese, rather than an aged product...just because of the name which implies something used most often for cooking rather than straight up eating.
207.4	Need more data?	RANGER::PESENTI	Only messages can be dragged	`Thu May 07 1992 07:50`	3
	What's the recipe? Or what's the dish called? Maybe someone might have an equivalent recipe or a cookbook or might have had the dish and would be able to say what kind of cheese was used.
207.5	Here's the recipe "Maids of Honour"	SHALOT::KOPELIC	Quality is never an accident . . .	`Thu May 07 1992 08:51`	24
	The recipe is for "Maids of Honour" 1 1/3 cups baker's cheese 6 Tbsp. softened butter 2 eggs 1 Tbsp. brandy 2 Tbsp. superfine sugar 1/4 cup ground almonds Pinch of ground nutmeg A few flaked almonds 8 oz. frozen puff pastry, defrosted Roll the puff pastry our on a lightly floured board and use to line 12 lightly greased muffin-tin wells. Mix together all the remaining ingredients, except the flakes almonds, and spoon into the pastry cases. Sprinkle a few flaked almonds on each and then bake at 425 degrees for 15-20 minutes until the pastry is golden brown and the filling is set. I guess if nothing else we can experiment. Thanks, Bev
207.6		RDVAX::MCCABE		`Thu May 07 1992 10:22`	2
	I'd try Rigotta.
207.7		PENUTS::DDESMAISONS		`Thu May 07 1992 16:29`	4
	Yes, ricotta sounds like a possibility, or maybe cream cheese would work.
207.8	Cream cheese	RANGER::PESENTI	Only messages can be dragged	`Fri May 08 1992 08:13`	2
	I would have said either ricotta, tiramisu, or cream cheese. Seeing as how it's a Scottish recipe, I'd say cream cheese would probably do the trick.
207.9		PENUTS::DDESMAISONS		`Fri May 08 1992 09:53`	11
	>>I would have said either ricotta, tiramisu, or cream cheese. Seeing as how it's >>a Scottish recipe, I'd say cream cheese would probably do the trick. Wondering if you mean mascarpone, instead of tirami su. I thought of that too, but it seems like it wouldn't be firm enough maybe. Di
207.10	Cheese-less Maids	ASDG::HARRIS	Brian Harris	`Sun May 10 1992 18:16`	29
	I could find no reference to baker's cheese in any of my English or Scottish cook books. But I did find this recipe for Maids of Honnor which contains no cheese: Maids of Honnor Encycopaedia of Desserts *************** by E. Codrington & M. Raffael (makes 4) 5.5 oz. prepared puff pastry 4 oz. ground almonds 2 oz. caster sugar [superfine sugar] 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg grated rind of 1/4 lemon 1 egg 1/2 oz. self rising flour 2 tablespoons double cream [heavy cream] 1 oz. currants soaked in 2 tablespoons Cognac 1. Divide pastry into four. Roll out very thin and use to line 4 deep patty tins. Rest for 30 minutes. 2. Mix almonds, sugar, spices, rind and egg. Fold in the flour, cream and currants. 3. Pour mixture into pastry cases and bake at 400F for 25-30 min.