Evening Edge
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Spinach Brownies
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In the kitchen with . . . Ceci McAuliffe, Atlanta
Nominated by neighbor Marcy Goldstein:
"Ceci loves to cook and is always putting her own signature to different recipes. One of her specialties is Brunswick stew. Also she makes the most fabulous appetizers. Most Sundays her son and daughter-in-law come over for what she calls a 'Cleaver family' dinner."
Hands on time: 10 minutes Total time: 2 hours Serves: 36
Ingredients:
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1/2 cup (1 stick) butter or margarine, melted
1 cup milk
2 eggs
1 cup Bisquick or other biscuit mix
1 cup chopped onion
1 (10-ounce) package frozen spinach, thawed (or cooked) and squeezed of excess moisture
4 cups (1 pound) shredded cheddar cheese
Paprika for garnish
Instructions:
Preheat oven to 375 degrees. In a saucepan, melt the butter or margarine and add the milk. In a mixing bowl, beat the eggs, then stir in the butter mixture. Stir in the Bisquick, beating vigorously to dissolve any lumps. Stir in the onion, spinach and cheese. Spread evenly into a 9-by-13-inch pan. Sprinkle with paprika. Bake 30 to 40 minutes or until browned on top, checking for doneness after 30 minutes.
Cool completely, then cut into squares. Store in the refrigerator or freezer; serve chilled or at room temperature.
Cool completely, then cut into squares. Store in the refrigerator or freezer; serve chilled or at room temperature.
Notes:
Ceci McAuliffe tries to lessen the fattening effect of this finger-food appetizer by using reduced-fat biscuit mix, skim milk and reduced-fat cheese
Nutrition:
Per serving (with full-fat ingredients): 97 calories (percent of calories from fat, 69), 4 grams protein, 3 grams carbohydrates, trace fiber, 8 grams fat (4 grams saturated), 31 milligrams cholesterol, 155 milligrams sodium.
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