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HOME ECONOMICS and cook 3 to 5 minutes or until spinach is wilted and tender, stirring once. Drain; serve immediately with lemon wedges, if desired. Yield: 3 servings. Spinach Cornbread 1 (10-ounce) package frozen chopped spinach, thawed 1 (6-ounce) package Mexican cornbread mix 1/2 teaspoon salt 1/2 cup butter or margarine, melted
3/4 cup cottage cheese 1 cup'chopped onion 4 large eggs, lightly beaten. Drain spinach well, pressing between layers of paper towels. Place in a mixing bowl; add cornbread mix and remaining ingredients, stirring until blended. Pour into a lightly greased 8-inch square baking dish. Bake at 400 degree for 30 minutes or until lightly browned. Serve immediately. Yield: 9 servings. Spinach-Artichoke Bake 2 (10-ounce) package frozen chopped spinach 1/4 cup butter or margarine
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