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Corn and Spinach Casserole

  Butter an 8" square cake pan or 1 quart casserole. Sprinkle chopped onion in the pan. Add corn kernels. Sprinkle with 1/2 teaspoon salt and dash of pepper. Mix eggs with the milk and pour over the corn. In a bowl, add vinegar, salt and pepper to chopped spinach and toss until well seasoned. Place spinach mixture on top of corn. Sprinkle with cheese. Cover with bacon slices. Top wit bread crumbs and bake in a preheated 375 F. oven for 45 minutes. Excellent served with roast veal, pork, pheasant or chicken 1/4 c. onion, chopped
1 T. butter
3 c. fresh or frozen corn kernels
2 eggs, beaten
1/2 c. milk
1 t. salt
1/4 t. freshly ground pepper
1 T. white wine vinegar
1/2 lb. fresh spinach, coarsely chopped
2 T. grated parmesan cheese
1/4 lb. bacon slices
1/4 c. dried bread crumbs

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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