Monday, May 9, 2011

Marilyn's Cheese Peta

My aunt passed away last week after nearly a quarter of a century of battling depression.  Only those of us who knew her in the years before she became ill during the mid-seventies, knew how fun-loving she could be, what a great cook she was, not to mention a master mixologist.

I hosted a Mother's Day dinner yesterday, despite being a mother myself, and, along with a ham, Gruyere potatoes, salad and corn, made this recipe that I got from her years ago, in her honor.

Marilyn's Cheese Peta

2 tablespoons flour
3 extra large, eggs
1/4 cup butter, melted
1 pint low fat cottage cheese,small curd
1 package frozen, chopped spinach, thawed and well-drained
6 slices American cheese, broken into chunks
Few gratings of fresh nutmeg

Heat oven to 350 degrees F.  Thaw spinach and drain very well. Combine all ingredients. Pour into 9" pie pan. Bake for 1 hour.

NOTE: This recipe can be made the day prior to baking.  Just assemble it, pour in into a pie plate, cover, and keep refrigerated until ready to bake.

R.I.P. Marilyn Huther 1922-2011

(Digitized slide, ca. 1968)


Kay Heritage said...

O Pattie! This looks fabulous!!

Pattie T. said...

It is very good, very easy, and I don't know a person who doesn't like it, even if they don't like spinach or cottage cheese.

Cheryl said...

I'm so sorry for your loss.
Thank you for sharing your aunt's recipe, it looks wonderful! I can't wait to try it.

(Loves to travel on Flickr)