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Henry County’s Cooking
with fall vegetables


Special photo

By Mickie Jackson

  Our featured cooks oftentimes share a favorite food memory which I always enjoy reading. One of my favorite books, Laurie Colwin’s Home Cooking; A Writer in the Kitchen is comprised of essays based on kitchen memories. The book is, in large part, a memoir and speaks of the writer’s love of home and feeding family and friends. Colwin’s recipes run the gamut from perfect fried chicken to a chapter on kitchen horrors. Although her book is a great read, many of the recipes are for foods I would not even try. The creamed spinach below is one that I enjoy. I haven’t tried it with fresh spinach, but the spinach in my fall garden is about ready so I will be doing that soon.


Spinach Casserole

This is a do-ahead easy recipe and must be made up to 24 hours in advance of cooking.

3 packages chopped, frozen spinach
1 Tbsp. butter
Salt to taste
2 jars marinated artichokes (drain and reserve juice)
3 (3 oz.) packages cream cheese
4 Tbsp. butter
6 Tbsp. milk
dash pepper
1/3 cup Parmesan cheese 

  Cook, drain spinach very thoroughly. Season with salt and 1 Tbsp. butter and liquid from 1 jar artichokes. Cut up artichokes and spread over bottom of 1 1/2 quart casserole. Spread spinach over this. Beat cream cheese, milk and butter in blender. Pour over spinach. Sprinkle Parmesan cheese over top. Refrigerate for 24 hours then bake at 375º for 40 minutes.

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