Henry County's Cooking with Garden Delights


By Susan Howington
Guest Columnist



In the newest episode of Garden Delights Susan Howington, Family and Consumer Science Agent with the Henry County Cooperative Extension, prepares a Crustless Spinach Quiche with onions, mushrooms, cheese and spinach.



Frank Hancock and Susan Howington sample the Crustless Spinach Quiche that Susan prepared. Special photo



Also on the program, Frank Hancock, Agriculture and Natural Resource Agent with the Henry County Cooperative Extension, visits with guests from the Henry County Master Gardeners and the Fairview Public Library to discuss the MG SPROUTS program. MG SPROUTS is a Master Gardener Extension Volunteer-led statewide, horticulture program created by UGA Extension's Georgia Master Gardener Program State Office for kids ages 6-8.

The show is produced in cooperation with Henry Television, the government access channel of the Henry County Board of Commissioners through the Communications Office.

Started in 2013, “Garden Delights” combines local gardening tips with simple, delicious recipes, and is peppered with a little humor as well. A new episode is taped monthly, with each program featuring a different fruit or vegetable, and what viewers should be doing in their gardens that month to ensure a bountiful harvest.

“Garden Delights” airs on Henry Television channel 180 on Charter Cable and channel 99 on AT&T U-verse several times a week and is available on demand through the County’s website at henrycountyga.org.

Crustless Spinach Quiche
10 oz. frozen spinach, thawed and well drained
1/2 medium red onion, chopped
1 cup mushrooms, sliced
2 1/2 tsp. garlic, minced
1/2 tsp. olive oil
1/2 cup fat-free cottage cheese
1 cup artichoke hearts, chopped
3 eggs
Salt and pepper to taste
1/4 cup shredded Italian cheese
Nonstick cooking spray

Preheat oven to 350º. Saute mushrooms, onions and garlic. Add spinach and cook until liquid has reduced. Mix vegetables with remaining ingredients, salt and pepper to taste. Pour into pie dish sprayed with nonstick spray. Sprinkle with Italian cheese. Bake for 45 minutes.

Savory Spinach Squares
4 eggs, beaten
2/3 cup milk
1/4 cup melted butter
1/2 cup minced onion
2 Tbsp. dry parsley flakes
1 tsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. thyme
1/2 tsp. nutmeg
2 pkgs. (10 oz. each) frozen chopped spinach, cooked and drained
2 cups cooked rice
2 cups shredded, processed American cheese

Beat eggs; add milk, butter, onion, parsley flakes, Worcestershire sauce, salt, thyme and nutmeg and mix well. Combine remaining ingredients; add egg mixture and mix well. Pour into a greased, shallow 2-quart baking dish. Bake in a preheated 350º oven for 40-45 minutes. Cut into squares for serving. Yields 8 servings.

Fresh Spinach Salad
1 1/2 lbs. fresh spinach, washed, dried, and leaves chopped in small pieces
1/4 cup minced onion
1 cup sharp Cheddar cheese, finely diced
1 cup chopped celery
4 hard cooked eggs (chop whites and reserve yolks to sieve and garnish salad
3/4 cup mayonnaise
1/2 tsp. salt
1 tsp. vinegar
Dash of Tabasco sauce

Combine ingredients and toss lightly. Before serving, garnish with egg yolks. Yields 6-8 servings.

Spinach Balls
2 pkgs. frozen, chopped spinach, cooked and drained
3 cups Pepperidge Farm herb stuffing mix
1 large onion, finely chopped
6 eggs, well beaten
3/4 cup melted butter
1/2 cup Parmesan cheese
1 Tbsp. pepper
1 1/2 tsp. garlic salt
1/2 tsp. thyme
Combine all ingredients. Mix well and shape into tiny balls. Bake in 325º oven for 20-25 minutes. Yields 8 dozen.


If you'd like to nominate yourself, a friend or family member to be our Cook Of The Week, email the Editor here.