Spinach Bars etc

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.