Spinach Stuffing for Eggs or Fish

I’m not completely sure how this should be described. It is called a stuffing, but it isn’t a typical “stuffing” with bread, bread crumbs or really any of the expected stuffing type ingredients. And I’m wondering if you are making fish, do you roll this into the fish like a pinwheel, in a loop, use a whole fish…? I can’t even start at how to stuff eggs except like deviled eggs. :-) If you make this, please let us know how you did it and how it turned out!

Spinach Stuffing for Eggs or Fish

Melt 2 Tbs butter, stir in 2 Tbs flour, 1/2 tsp salt, 1/4 tsp paprika. Add 1 1/4 c half & half. Cook & stir until thickened. Add 1/2 c shredded cheddar cheese, grated peel & juice of 1/2 lemon. Stir until cheese melts.

Add 1/3 c to 1 pkg drained chopped spinach & 2 Tbls finely diced green onions. Roll in fish or eggs. Top with sauce. Bake fish 30-35.

Souffléd Zucchini

A soufflé can be sweet or savory, in this case it’s savory. Made by combining two components – flavors and beaten egg whites – it takes its name from the French and means something like “breathed into.” This makes sense as the egg whites are beaten to soft peaks to provide lift and there is no other rising agent added. There was a popular TV trope in the 50s and 60s of a young housewife making a soufflé for her husband’s boss coming for dinner and the soufflé either fell or was hard as a rock. Certainly, you need to be careful when combining the flavor and egg white components because you don’t want to knock out any air from the beaten egg whites, and you don’t want to bang it onto the counter when you take it out of the oven, but the trope of the soufflé falling is a myth. A soufflé naturally falls as it cools, so they should be served while hot.

You will note that this recipe does not actually include any eggs. I don’t know if this is an error by the original writer or this is a “mock” soufflé.

Souffled Zucchini 350° 25 min

4 medium zucchini – cook & mash

Saute 2 small fine chopped onions in 3 Tbls oil until soft. Combine with zucchini

Stir in 1/2 c buttermilk pancake mix

1/4 c parmsan cheese

1 16 oz cottage cheese

1 tsp dried dill

1 Tbls fine chopped parsley

Salt & pepper to taste

Grease 1 1/2 qt baking dish. Dust with 1/4 cup Italian seasoned dried bread crumbs. Pour in mixture. Bake 350° 25 minutes.

Sauerkraut & Tomato Casserole (good)

For me, this one would be a pass. I don’t love sauerkraut and I really don’t love tomatoes. BUT, someone might enjoy this. It seems a bit like a dish pulled together by looking at what was in the cupboard and getting creative. Maybe a Depression Era casserole to feed a hungry family. The note to use chicken fat or oil also hints at that – fats were saved because it was cheaper than buying oil or lard. The recipe is rather scant on instruction and also isn’t completely clear to me.

Sauerkraut & Tomato Casserole (good)

Wash sauerkraut – drain (1 can)

Saute onion in chicken fat or oil

Add 1 can stewed tomato, sauerkraut, brown sugar. Cook for few minutes. Place in casserole & bake 1/2 hour longer

Lamb Chops Glorified

I suppose this is meant to seem fancy but it’s really actually quite easy. “Glorified” makes it sound self deprecating in a way. We don’t see lamb chops too often in the grocery where I live. Either they get bought up immediately, or there isn’t as much demand and they don’t stock very much. Growing up, my mother would serve us lamb chops when my dad was traveling because he didn’t really like lamb. I enjoyed it, but it definitely has a distinct taste that some might not enjoy. I appreciate that the recipe includes all the side dishes, because sometimes the entree is the easy part of dinner.

Lamb Chops Glorified

6 lamb chops (loin or shoulder)

6 tablespoons catsup

1 clove garlic

2 tablespoons Worcestershire sauce

1 tablespoon salad oil

Salt & pepper to taste


  1. Rub skillet well with garlic
  2. Combine catsup, Worcestershire sauce and oil in skillet, lay chops in the mixture, then turn them over and season with salt & pepper. Bake at 375 degrees for 30 minutes.
  3. Pare potatoes and cut into shoestring lengths. Soak in cold water, then dry with a towel. Roll them in melted butter or other fat, season with salt and paprika, and bake in the oven in a shallow pan.
  4. Scrub summer squash or zucchini, slice and place in a casserole with 2 tablespoons grated onion, salt and pepper to taste, and 3 or 4 tablespoons melted butter. Cover closely and cook with oven dinner

Rice-Broccoli Casserole

This is a simple side dish casserole. Use frozen broccoli and if you can’t find exactly 10 oz packages, you can just weigh it out and save the rest for another meal. I personally would chop the broccoli fine.

Rice-Broccoli Casserole 350 1 hour

1 10 oz pkg chopped broccoli

1 c long grain rice

2 1/2 c warm water

4 bouillon cubes

1 5 oz jar bacon cheese spread

1 med minced onion

Thaw broccoli – mix all ingredients. Place in 2 qt casserole – cover. Stir twice.