Home on the Grange: Popeye Approved

Posted Jun 24 2016, 1:54 pm in

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

Spinach Loaf

This is my guess on what this would look like. Although this loaf looks like it is missing the cheese.

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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