Spinach Stuffing and White Sauce


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Place a mound of the stuffing on a dinner plate, cover with cooked white fish or chicken breasts, and spoon on the sauce. Or fill crepes with stuffing and top with sauce. –The Bethel Inn, Bethel, Maine


2 packages (10 ounces each) good fresh spinach
2 medium shallots, finely diced
3 to 4 ounces butter
5 ounces good cheddar cheese, grated
2 fresh tomatoes, diced, seeded, and cooked (optional)
2 ounces cottage cheese (optional)
Salt and pepper to taste


Wash and remove stems and bruises from spinach. Cook until tender in a small amount of water. Drain, cool, squeeze out moisture, and finely chop. Simmer shallots until just translucent in butter in a saucepan large enough to accommodate all the ingredients. Add remaining ingredients and toss lightly until the cheddar melts and everything is thoroughly mixed.

White Sauce


Slivered almonds (about 1/4 cup)
2 tablespoons butter
Finely diced green pepper (about 1/4 cup)
1 pint light cream, heated
Grated cheddar (optional)
Salt to taste


Blanch almonds in butter. Strain and save butter in pan. Gently cook pepper in butter until translucent. Do not overcook or it will be bitter. Bind up pepper and butter with flour. Add hot cream and salt to taste. Toss in cheese and stir until melted. Makes about 2 cups

Cooking & Recipes


Makes about 2-1/2 cups

Preparation Method

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