The picnic was great fun, 14 attended, weather was splendid, food was better, company was best. Sorry you weren't there. If you want a taste of the affair, you can make the highly acclaimed dish that Brenda Rederer brought and imagine being there as you eat it. Here's the recipe, by popular demand! (Thanks, Brenda!)
Trail Day Soufflé
1 Package frozen chopped spinach or 12 ounces of fresh spinach (cooked and chopped with stems)
3 eggs
4 TB flour
1/2 cup mixed shredded cheese (brick, colby, cheddar, whatever you have except american)
1/4 cup melted butter plus 2 TB set aside
1 lb. small curd cottage cheese
1 tsp. salt
1 tsp. pepper
1/2 - 3/4 cup crushed seasoned croutons
Cook spinach, drain well and cool. Beat eggs, add flour, butter, salt and pepper. Add spinach and stir to blend. Fold in cheese. Mix crushed croutons with the 2 TB melted butter. Pour into lightly greased 2 qt. casserole (any shape). Sprinkle buttered crumbs on top of spinach and bake for 1 hour at 325. This can be cut into squares or spooned. Also great left over.
