Ham and Spinach Timbale

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.