Fresh Spinach Loaf with Cheese Sauce
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Swiss-Cheese-and-Spinach mixture alternated with layers of cubed cooked carrots and cubed red pepper makes this loaf a vegetable lover's delight. After baking, turn onto a heated serving platter, spoon creamy, rich cheese sauce over loaf and crown with red-pepper rings.
INGREDIENTS
4 large carrots
1 red pepper
2 pounds fresh spinach
4 tablespoons butter
1/2 cup chopped onion
1 cup half-and-half
1 teaspoon salt
1/2 teaspoon sugar
Dash of pepper
Dash of nutmeg
4 eggs
1/2 cup fresh bread crumbs, 2 slices
1 cup grated Swiss or Gruyere cheeseCHEESE SAUCE
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
Dash of pepper
Dash of ground red pepper
1-1/4 cups milk
1 cup grated sharp Cheddar cheese, 1/4 pound
3 red-pepper ringsPreheat oven to 350 degrees. Grease a 8-1/2 x 4-1/2 x 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.
Wash red pepper; cut in half; discard ribs and seeds; cut into 1/4-inch cubes, 1-1/2 cups. Wash spinach; discard large stems. Place in 8-quart kettle with water clinging to leaves. Cook over medium heat, covered, tossing with fork once or twice, 5 minutes, until tender.
Turn spinach into colander; drain well. Chop coarsely. In hot butter in large saucepan, sauté onion, stirring, about 5 minutes. Stir in spinach, half-and-half, 1 teaspoon salt, the sugar, dash of pepper and nutmeg. Remove from heat. Purée in blender or processor.
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 carrots. 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 35 to 40 minutes, until knife inserted in center comes out clean.
MAKE 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.
Cool loaf 20 minutes. Loosen edge with spatula. Invert onto warm platter. Top with sauce. Garnish with red-pepper rings.
Makes 8 servings