SPINACH  AND  CHEESE  APPETIZERS

3 T. margerine	1 1/2 T. chopped onion	
3 eggs, beaten		16 oz. Monterey Jack cheese, grated	
1 C. milk	2 pkgs. (10 oz.) frozen chopped spinach,	
1 t. salt	thawed and well-drained (remove from 	
1 C. flour	freezer a day in advance)	

Set oven at 350o.  Melt margerine in 9” x 13” pan.  Mix all ingredients together in a large bowl.  Add melted margerine and mix.  Spread in pan.  Bake for 35 - 45 min. until slightly brown at edges.  Let cool for 30 min. and then cut into squares.  Serve warm.  Can be frozen.			

BROCCOLI  AND  RAISIN SALAD

Ingredients:

1 large bunch of broccoli or several crowns
½ lb. bacon (or bacon bits) – optional
½ cup raisins
½ cup onions, minced
½ cup unsalted peanuts
1 cup mayonnaise
½ cup sugar
1 tablespoon vinegar

Method:

Use only the top 3 or 4 inches of the broccoli.  Dice it into very small pieces and put in a large bowl.  Brown the bacon until crisp and drain off the fat. To the broccoli add the bacon, raisins and onion.  This can be done the night before.

Dressing: Mix the mayonnaise, sugar, and vinegar.

Just before serving stir in the dressing followed by the peanuts.  This is a favorite salad for potlucks.