Fresh Spinach Loaf with Cheese Sauce
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/4 teaspoon salt
- 1 teaspoon salt
- 4 eggs
- dash pepper
- 2 tablespoons butter
- 1/2 teaspoon sugar
- 2 tablespoons flour
- 1/2 cup bread crumbs
- 1/2 cup onion chopped
- 1 1/4 cups milk
- 1 cup sharp cheddar cheese shredded
- 1/2 teaspoon dry mustard
- 1 cup half and half
- 1 dash nutmeg
- 4 tablespoon butter
- 1 red bell pepper
- 4 large carrots
- 2 package creamed spinach, frozen well-drained
- 1 cup swiss or gruyere cheese shredded or grated
- for the cheese sauce:
- 1 dash red pepper, ground
- 3 red bell pepper (for garnish) rings
- Carbohydrate 51.7688153097383 g
- Cholesterol 605.04484375 mg
- Fat 40.7505271874806 g
- Fiber 5.3013812287958 g
- Protein 34.5149998435453 g
- Saturated Fat 20.4561337499969 g
- Serving Size 1 1 (393g)
- Sodium 1344.78078124996 mg
- Sugar 46.4674340809425 g
- Trans Fat 4.06898453124357 g
- Calories 709 calories
Preheat oven to 350 degrees F. Grease 8 1/2 -by 4 1/2-by 2 3/4-inch loaf pan; line with aluminum foil 16 inches long, 5 inches wide. Grease bottom and sides. Pare carrots, cut into 1/4-inch cubes. Cover with boiling water in small saucepan and cook, covered, 10 minutes. Drain well; set aside. Wash red pepper; cut in half; discard ribs and seeds; cut into 1/4-inch cubes (1 1/2 cups); set aside. In hot butter in large saucepan, saute onion, stirring, about 5 minutes. Stir in spinach, half-and-half, 1 teaspoon salt, the sugar, dash pepper and nutmeg. Remove from heat. In large bowl, beat eggs slightly. Add bread crumbs and Swiss cheese; stir in spinach mixture, mixing well. Spread 1/3 spinach mixture in loaf pan. Layer with carrot. Layer with 1/3 spinach mixture. Layer with red pepper. Top with rest of spinach mixture. Place greased waxed paper over top of pan. Set pan in larger pan; pour 1 1/2 inches boiling water into larger pan. Bake 60 minutes, until knife inserted in center comes out clean (the edges will just be beginning to brown. TO MAKE THE CHEESE SAUCE: In small saucepan, slowly melt butter; remove from heat. Stir in flour, seasonings and milk until smooth. Bring to boiling, stirring, until thick. Reduce heat; add Cheddar; stir until smooth. TO SERVE: Cool loaf 20 minutes. Loosen edge with spatula. Invert onto warm platter. Top with sauce. Garnish with the red-pepper rings.
