Home on the Grange: Popeye Approved

Posted Jun 24 2016, 1:54 pm in recipe

It’s a veggie time of year and while spinach and similar greens are getting toward the end of their season until fall, I thought I’d share a recipe that’s a new one for me from the Pennsylvania State Grange Cook Book (1950).

Spinach Loaf

2 cups canned or fresh cooked spinach	1 beaten egg
1 cup cracker crumbs	½ teaspoon salt
1 cup diced cheese	1/8 teaspoon pepper
	1 tablespoon lemon juice

Mix all ingredients and place in a greased loaf pan. Bake in a moderate oven* for 45 minutes. Serve with meat loaf, baked potatoes and apple salad.**

* This is a 350° oven. **Not exactly sure of the recipe but here’s one that is a copycat of Ruby Tuesday’s apple salad.

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