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David’s Crustless Spinach Pie


  • 1 package (10oz) frozen spinach, thawed and well drained (or use fresh spinach cooked, well drained and chopped)
  • 4 oz. feta cheese, grated or crumble
  • 2 cups low-fat cottage cheese
  • 8 eggs with 1/4 cup of water
  • 2 Tbls. Flour
  • salt & pepper as you would for 8 eggs and the spinach

Mix the eggs with the water, flour, salt & pepper
Add in this order, feta cheese, cottage cheese and then the spinach

Place the mixture in a lightly oiled or nonstick-sprayed pie pan, and bake at 350 degrees for approx 55-60 minutes

This recipe is very high in protein, iron, calcium, vitamin A and betacarotene. It is also relatively low in fat since there is no pie crust. If you don’t like spinach, you can substitute broccoli (fresh or frozen).

David’s Apple Dumplings

  • 1 Red Delicious Apple-peeled, cored and cut into 4 quarters or thirds (can also use a pear, peach, blackberries or a ball of cranberries, anything that makes a good cobbler will make a good dumpling)
  • 1 Can Crescent Rolls
  • Cinnamon
  • Sauce: Warm the following three ingredients till dissolved
    1& 1/2 cup Orange Juice
    ¾ cup Sugar
    ½ stick butter
  • Wrap 1/4 of Apple with one piece of crescent roll and seal all edges. I usually have a big piece of fruit so when I cut it in half to serve I still have a nice piece of fruit in there. Otherwise they get nothing but a bunch of dough. Since I have a bigger piece of fruit, I roll out the triangle pieces of crescent roll with a rolling pin and a little bit of flour.
  • Place seam side down in Pyrex pan (9*13in.)
  • Pour sauce over them then sprinkle with cinnamon
  • Cook at 350 degrees for 20-25 min. till done.
  • Baste dumplings with sauce in the pan before moving to plate
  • I drizzle a small amount of sweetened vanilla yogurt on top as icing.
  • Makes 8 dumplings cut in half to make 16 servings.

Breakfast Casserole

  • 8 eggs
  • 2 Cups Shredded Romaine Lettuce
  • 2 cups Sharp Cheddar Cheese
  • ½ cup chopped onion (sauté with a little butter)
  • 1 teaspoon Worcestershire sauce
  • ½ cup evaporated milk diluted (¼ cup milk and ¼ cup water)
  • 6 slices bacon (cooked & crumbled)*optional – can also be omitted and placed on the side
  • salt to taste for 8 eggs

  • In a bowl, beat eggs, onion, Worcestershire, evaporated milk, *bacon and salt with a wire wisk. Stir in lettuce and cheese. Pour in a 9-inch pie plate and bake at 375 degrees for 50-55 minutes. Pie will form a dome when finished. Cool for 10 minutes, allowing it to fall back down before slicing. Yield 8 servings.

Baked French Toast

  • 5 eggs
  • 2/3’s cup Orange Juice
  • 1/3 cup milk
  • 1/4 cup sugar
  • 1/4 tsp. nutmeg
  • 1/2 tsp. vanilla extract
  • 1/2 of a 16oz loaf Italian Bread – cut into 1 inch slices
  • 1/2 stick butter
  • pecan halves / may substitute pieces
  • Using a wire whisk beat together the first 6 ingredients
  • Place the bread in a casserole that just fits the slices. Pour the mixture over the bread slices. Cover and refrigerate overnight turning once.
  • In a separate pan melt butter to form a thin layer in the bottom (approx. ½ stick). Arrange soaked slices on top of the layer of butter and top with pecans.
  • Bake at 400 degrees for 20 to 25 minutes or just until  the bread “puff’s up”

Veggie Bars

  • 2 cans Crescent Rolls
  • 1 cup Mayonnaise
  • 1 package Dry Ranch dressing
  • 1 8 oz package softened Cream Cheese
  • 1 medium onion chopped fine
  • 1 bunch of broccoli & 1/4 stalk celery chopped fine
  • 2 – 4 carrots grated
  • Press out crescent rolls into bottom of cookie sheet (11 1/2 x 17 1/2) – it will be paper thin
  • Bake at 375 degrees for 8 – 9 minutes (until done)
  • Combine mayonnaise, dry ranch dressing, cream cheese, and onion – spread mixture over cooled, baked crescent rolls
  • Top with chopped veggies, and refrigerate overnight. Cut into bite sized squares to serve
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