BEEF AND MUSHROOM BAKE
2 (10 oz) pkg frozen spinach, thawed
1 tsp salt
1 lb lean ground beef
1 large onion, chopped
1/2 lb fresh mushrooms, sliced
1 (8 oz) carton sour cream
1/2 tsp salt
1/8 tsp ground nutmeg
1 1/2 tsp Italian seasoning
1 cup shredded cheddar cheese, divided
Preheat oven to 350. Place spinach in wire strainer and press out all water. Set aside. Sprinkle 1 tsp salt over ground beef and cook in medium skillet. Add onions and mushrooms. Cook about 5 minutes.
Remove from heat and stir in spinach, sour cream, 1/2 tsp salt, nutmeg, Italian seasoning and half cheese. Pour into sprayed, shallow 2-quart baking dish. Sprinkle remaining cheese over the top. Bake uncovered for 20 minutes.
Serves 4-6
SEVEN-LAYER SALAD
1 small head lettuce, chopped
1 (8 oz) can water chestnuts, chopped
1 red onion, chopped
1 (10 oz) box frozen peas, thawed
6 eggs, hard-boiled, sliced
6 slices bacon, fried crisp, crumbled
1/2 cup mayonnaise
shredded mozzarella, cheese
Layer all ingredients in bowl in order listed. Seal with mayonnaise. Top with mozzarella cheese. Place uncovered in fridge for 24 hours.
Serves 6
In summer, the song sings itself.