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2 eggs, beaten 1 cup cottage cheese 1/2 teaspoon seasoned salt 1/4 teaspoon pepper 1/4 cup (1 ounce) shredded Cheddar cheese 1 teaspoon sesame seeds, toasted Remove stems from spinach; wash leaves in lukewarm water. Place spinach in Dutch oven (do not add water); cover and cook over high heat 3 to 5 minutes. Drain spinach well; chop and set aside. Combine next 4 ingredients; mix well. Stir in spinach. Spoon mixture into a lightly greased 1-quart casserole. Bake uncovered, at 350 degrees for 20 minutes. Sprinkle with cheese and sesame seeds; bake an additional 5 minutes. Yield: about 4 servings. Chinese Spinach 1 pound fresh spinach 2 tablespoons vegetable oil 2 tablespoons soy sauce 1/2 teaspoon sugar 2 tablespoons finely chopped onion
1 (8-ounce) can sliced water chestnuts, drained 2 tablespoons chopped pimiento (optional) Remove stems from spinach. Wash leaves thoroughly in lukewam water; tear into bite-size pieces. Place spinach in Dutch oven (do not add water); cover and cook over high heat 3 minutes. Drain spinach well. Heat oil, soy sauce, and sugar in a large skillet. Add spinach and onion; stir-fry 2 to 3 minutes. Remove from heat; stir in water chestnuts and pimiento, if desired. Yield: 4 to 6 servings.
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