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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 5 |
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Cheese sauce crowns these delightful individual servings of spinach. From Land-o-Lakes Cookbook Ingredients:
2 (10 ounce) packages frozen chopped spinach |
4 eggs |
1/4 cup butter or 1/4 cup margarine, softened |
1/2 teaspoon salt |
1 tablespoon lemon juice |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons all-purpose flour |
1/2 teaspoon dry mustard |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 cup milk |
1 1/2 cups shredded cheddar cheese |
Directions:
1. cook spinach according to package directions, drain.
2. in a small mixer bowl beat eggs at medium speed until foamy (1 to 2 minutes).
3. by hand stir in cooked spinach and remaining ingredients.
4. divide mixture between 5 greased 6-oz custard cups. place custard cups on a rack in a 10inch skillet.
5. add hot (not boiling) water to just below rack.
6. cover, cook over medium heat for 18 to 22 minutes, or until knife inserted in center comes out clean. if water begins to boil, reduce heat to low.
7. meanwhile in a 1-qt saucepan melt 2 tablespoons butter.
8. add flour, mustard, salt and pepper.
9. cook over medium heat until smooth and bubbly (30sec).
10. stir in milk, continue cooking, stirring occasionally until sauce comes to a full boil.
11. stir in cheese until melted.
12. loosen edges of timbales with knife, unmold, serve cheese sauce over timbales.
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