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SPINACH PIE

~Submitted by Jean, Syracuse, NY

Ingredients:
4 large eggs, beaten well
2 (10 oz.) pkgs. Frozen chopped spinach
3 tablespoons of olive oil
2 medium onions, finely chopped
1 lb. cooked ham, diced (1/2 inch)
1-1/2 cup of grated Parmesan
1 cup of Ricotta cheese
Salt and pepper to taste
Pastry for 10-inch double crust pie

Preparation:
Cook spinach according to package directions; drain through a strainer and press out liquid.

In a skillet, cook onion in oil until wilted, about 5 minutes. Stir spinach and onion into eggs with ham, Parmesan, Ricotta, salt and pepper.

Line 10-inch pie plate with 1/2 pastry. Add spinach mixture. Cover with remaining pastry.

Cut 6 (1-inch) vents in it; seal and flute edges.

Bake at 425 degrees on the rack below center until golden, about 40 minutes. Let stand on a wire rack 10 minutes before serving.

BRAUNSCHWEIGER-ONION SPREAD

~Submitted by Mary B., Nashville, TN

1 (8 oz) carton sour cream
1 (1-3/8 ounce) pkg dry onion soup mix (golden works fine)
1 (3 oz) pkg cream cheese, softened
1 tsp steak sauce
2 drops hot sauce
1 (8 oz) pkg sliced Braunschweiger, cut into small cubes

Combine sour cream and soup mix; stir well and set aside for 15 mins. Beat cream cheese until fluffy in a medium bowl. Add sour cream mixture, steak sauce and hot sauce, mix well. Add Braunschweiger, stir gently. Chill. Serve with rye bread, crackers or chips. Makes 2-1/3 cups.

Note: Mash Braunschweiger on a plate with a fork after it has set at room temperature a few minutes. Additional hot sauce and horseradish were added.

BUTTERMILK BISCUITS

~Submitted by Edna, Decatur, IL

1 3/4 sifted all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1/3 cup shortening
3/4 cup buttermilk

Mix flour with baking powder, salt, cream of tartar and baking soda. Cut in shortening. Add buttermilk and stir with fork until soft dough is formed. Place dough on lightly floured board and knead 20 times. Pat or roll lightly until dough is 1/2 inch thick. Cut with floured 2 inch cookie cutter. Brush with melted butter. Bake on ungreased sheet at 450 for about 12 minutes. Brush with melted butter again. Makes 16 biscuits.

DRIED FRUIT COMPOTE

~Submitted by Larry Holmes, Ontario, Canada

?? pound each: dried apples, apricots and figs
3 cups water
6 thin slices lemon, seeds removed
1/3 cup honey
?? cup dark rum
1 cup plain yogurt
1/.2 cup sour cream

Put the fruit into a large saucepan, add the water, and bring to boil. Reduce heat and add the lemon slices and honey. Simmer for 15 to 20 minutes or until the fruit have swollen. Add the rum and bring to a boil for 1 second, then turn of the heat.

Place the fruit in a bowl and allow to cool to room temperature. Serve with yogurt mixed with sour cream.

Makes 4 servings.

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For Two...

BREAD PUDDING FOR TWO

~Submitted by Jean, Syracuse, NY

1 1/2 cups day-old buttered bread cubes (2 slices)
2 eggs
1 cup milk
1/4 cup sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Dash salt

Divide bread between two greased 8 oz baking dishes; set aside. In a bowl, beat eggs, milk, sugar, cinnamon, nutmeg and salt. Pour over bread. Bake, uncovered, at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Cool slightly. Serve warm.

Makes 2 servings