Here is the recipe I’ve promised – dedicate to all those die hard spinach lovers out there.

As they say, you either LOVE SPINACH or you HATE IT.  This recipe is great any time of year, but especially as weather becomes colder, I love the “comfort food” way this feels in my mouth and my tummy. 

Spinach Casserole is a great take-to-a-pot-luck dish.  You can make ahead, store in the fridge and cook the day of an event, or cook it ahead and, like lasagna, it just gets better and better as it sits, IF it sits around that long.  And it freezes superbly.  Simple to make, and, for the growing family, (I raised 5 kids and my step-son for 10 years) this recipe doubles, triples (good luck finding a pan big enough!) or for the family that is down-sizing, it halves very nicely.   Who could ask for anything more!  But the best part is, it has plenty of protein and is practically a meal in itself, and the spinach in it makes it very healthy.  So here it is –

SPINACH CASSEROLE   —   Serves 6-8

4 10-ounce packages frozen spinach or 40 ounces in the big bags

1 quart cottage cheese

8 Tablespoons of flour (equals 1/2 cup)

Salt, pepper, garlic, onion powder to taste (I leave all of these out — what can I say, I’m a finicky eater. That or I’m lazy…)

1 stick of butter or margarine, CUT UP (I leave this out now, because there is plenty of oil from the cheese…You decide)

Mix in 6 well-beaten eggs (I use extra large or jumbo size)

1 pound or Monterey Jack Cheese or 1/2 Jack and 1/2 Cheddar  CUT INTO LITTLE CUBES (or shredded works in a pinch)

Mix together thoroughly

Dump into a lightly greased 9 x 13-inch casserole dish (oil spray works fine)

Bake uncovered 1 hour at 350 degrees (or 325 degrees if the dish is glass)

Done when golden and bubbly in the center

Note: Can be prepared the day before to blend flavors better.  Can be stored partly cooked or raw.  Add cooking time if coming from fridge (maybe 10 minutes — and never put a cold glass casserole dish in a hot oven).  

Freeze and reheat w/foil cover.  Or microwave (no foil).  Doubles nicely.  Halves nicely.

True to my word, here is our family favorite recipe for PROTEIN PANCAKES (or waffles) from the More-with-Less Cookbook by Doris Janzen Longacre, given to me by a very dear friend.  Back when I was having babies, I used to blend up the ingredients, store in a Mason jar in refrigerator, and shake and pour a few pancakes as needed. 

I never get tired of them!  Easy prep so children can help.

High Protein Pancakes    –    serves 3

1 c. cottage cheese

4 eggs

 1/2 c. flour

1/4 t. salt

1/4 c. oil

1/2 c. milk

1/2 t. vanilla extract

 Mix liquids in blender, then add dry ingredients slowly to mix well. 

Pour on hot griddle. 

Great with butter and jam or syrup.