Some Leaves \ Out of Nature's Low-Cal. Cookbook

by Florence Heal Spinach is Browing in popularity, and the ctunate in the Garden state produces some of the best there is. Spinach is in the top 10 nutritionally One cup of this leafy vegetable contains only 14 calories, 2 grams of protein, SI milligrams of calcium, 28 milligrams of phosphorus, 1.7 milligrams of iron. 259 milligrams potassium, and Vitamins A and C. In selecting spinach in the store or farm market, select leaves that look fresh and crisp. ' The color should be a good strong green. As soon after purchase as possible, wash and store spinach in the crisper of the refrigerator. If large amounts of greens are to be washed, they can be put into a green pillow case, placed in

your washing machine set on the rinse cycle (second rinse cycle if there are two rinse settings). Allow the machine to go through the rinse cycle and the spin dry cycle. Your greens will come out beautifully clean and dry, with very little time involved. The spinach you see on the market from New Jersey early in the season is called the cold sebson crop. It is harvested in April, May, and early June. The spring planting will mature later in the season. Spinach freezes well and should be harvested when the leaves are young and tender. Spinach is popular as an appetitizer, salad, bread, vegetable, quiche, and is used in many casseroles.

SPINACH DIP 2 cups mayonnaise q J^Cup chopped green onion HCup chopped parsley ^Teaspoon pepper Cup cooked, drained & chopped Spinach ] teaspoon salt Combine ingredients; mix well. Chill several hours. Serve with assorted vegetables. Makes 3 cups.

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One of the newest and most contemporary recipes is spinach bread. It can be an ap - "*'*

main dish, or a bread served with a meal or with a soup. Not only is it outstandingly delicious, it is simple and quick to prepare.

Fro a Future Homemakers of America Jersey Food Contest a few years ago, this entry: SPINACH — BROWN RICE CASSEROLE 2 lbs. uncooked spinach 1 Cup sour cream Salt and pepper H Cup brown rice, uncooked H teaspoon nutmeg Cook spinach and drain well. Cook brown rice according to directions. Combine spinach, rice, sour cream, salt, pepper, and nutmeg. Pour into buttered casserole and bake about 20-25 minutes in 350 degress oven until hot.

SPINACH BREAD 2 loaves of frozen bread dough 2 pkgs. frozen chopped spinach (cooked and drained) or 10 oz. fresh spinach (washed and chopped) Juice of lemon 4 green onions 8 oz. mozzarella cheese (grated) spinkle of grated black pepper 1 Tablespoon butter, oil or margarine Allow the frozen bread dough to rise. Roll out bread dough to about 9” long and 4” wide. Saute spinach in the butter, oil, or margarine with the chopped green onion just until the fresh spinach is limp and the onion slightly soft. Remove from the stove and add grated mozzerella cheese, lemon juice and pepper. Spread over the dough, roll up lengthwise, stretch a little and place on a greased cookie sheet. Bake at 350 degrees for about 45 minutes. The top should be nicely browned. Cool and Slice.

In cooking spinach it is important to steam the leaves in only the water which clings after rinsing. Fresh spinach can be enhanced by an accent of onion or leek.

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