HAM AND SPINACH TIMBALE
1 Package Seabrook Creamed Spinach
1 cup finely diced cooked ham
2 eggs lightly beaten
½ cup milk
4 oz. can sliced mushrooms, salt, pepper
1 tablespoon lemon juice
Defrost Seabrook Creamed Spinach by boiling 6 minutes. Combine half the spinach with ham, egg, and milk, and adjust the seasoning to taste. Turn into a buttered 1-quart baking dish and set the dish in a pan of hot water. Bake in a moderate oven (350°F.) for about 30 minutes, until the custard is almost set, and a knife inserted near the center comes out clean. Heat the remaining spinach with the canned mushrooms and liquid, season with lemon juice, salt, and pepper and serve separately as a sauce. Serves 4 to 6.
Thrifty Note: This recipe is an excellent way of using leftover ham.
Try using left over chicken or turkey with Seabrook Chopped Broccoli au Gratin.