The Avoyelles Commission of Tourism celebrated its 4th Annual Cookbook and Arts Festival on the ACT grounds in Mansura. The weather was glorious and the exhibits were filled with magnificent crafts, cookbooks and delicious food to taste. One very popular dish which was snatched up in no time was Spinach Bread. The recipe came from one of the cookbooks for sale in our office: Je Ne Mesire Pas-The I Don’t Measure Cookbook, published by Our Lady of Lourdes Church in Fifth Ward. The recipe was contributed by Tammy Tassin, who said that the bread is delicious with hot soup for a winter meal. Try it and let us know what you think of this treat!
2 (10 Ounce) Packages of Frozen Chopped Spinach, Thawed, Well Drained
1 Stick Butter or Margarine
1 Large Onion, Finely Chopped
Seasonings To Taste: Salt, Pepper and Hot Sauce
½ Large Block Velveeta Cheese Plus 1 Teaspoon Garlic Powder
1 (8 Ounce) Block Cream Cheese
1 Jar Chopped Mushrooms
2 Large Loaves Crusty French Bread
Mozzarella Cheese, Shredded
Thaw spinach; squeeze and press with paper towels to remove excess moisture. Melt butter in saucepan. Sauté′ onions until translucent. Add thawed, drained spinach and seasonings to taste. Cook until most of the water has evaporated. Add cheese, garlic powder and cream cheese. Stir until melted. Stir in mushrooms. Split French bread in half lengthwise. Spread spinach mixture onto each half. Bread may be prepared to this point and refrigerated until just before serving. To prepare refrigerated bread: bake bread in 350° oven for 20 minutes or until bubbly. Top with mozzarella cheese and return to oven until cheese melts. Cut into serving pieces. For the Fest, the bread was returned to a loaf shape with top and bottom crust, then baked, and cut into serving sizes. It’s wonderful with hot soup.