Cabin Onion Souffle

I made this on a total whim last Friday night when we decided on a quick potluck dinner with G & C after calcio. I'd never made it, but it's sort of a standard with all my friends at our church back home. Anyway, it got rave reviews from both Greg and Scott and has already been requested again. The nice thing is that I made it ahead of time and put it in the frige. Then I just popped it into the oven when we got home and it was ready in no time. Now if I could just teach my kids to chop onions so I don't cry...

8 oz. cream cheese (I use the cheap formaggio fresco instead of Philadelphia.)
1/4 c. mayonnaise
1/2 c. finely chopped onion (I used about 1 and a half onions and just chopped by hand)
1 c. grated parmesan cheese

Mix together in a 8x8 baking dish. Bake at 180 C. till slightly brown and bubbly (about 15 to 20 minutes). Serve with crackers.

Peas and Carrots Copenhagen

Here's another make-ahead, chilled side that we just tried...also inspired by Susan Branch. (I love her cookbooks; they're just so fun to look at!) The kids liked this which was nice since green peas are so easy to find here. I used frozen, but I plan on trying fresh peas once they're in season this summer.

2-4 carrots
10 oz. frozen green peas
1/2 c. plain yogurt
1 T. lemon juice
2 t. fresh chives or green onions, minced
salt and pepper to taste

Cut the carrots into sticks and steam (or put them in a pressure cooker) till just tender. Rinse in cold water. Cook peas and rinse as well. Cut carrots into pea-sized pieces. Mix peas, carrots, and all other ingredients together. Salt and pepper to taste. Chill well before serving.

Creamed Spinach

This makes me think of Boston Market every time. Even my kids love creamed spinach!

5 T. butter, divided
1/4 c. flour
1/4 t. salt
1/4 t. black pepper
dash ground nutmeg
1 c. panna (cream)
4 oz. cream cheese (formaggio fresco)
1 small onion, chopped
2-10 oz. packages frozen spinach (I just use most of 1 bag frozen spinach)
1/4 c. water
1/4 c. grated parmesan

In saucepan, melt 3 T. butter. Stir in flour, salt, pepper, and nutmeg. Slowly whisk in cream. Stir in cream cheese. Increase heat to medium and whisk until thick and smooth. Remove from heat and set aside.

In a skillet over med. heat, sautee onions in 2 T. butter until transparent. stir in spinach and water. Reduce to low heat. Cover and simmer, stirring occasionally for 8 minutes.

Stir spinach mixture into cream mixture. Return to med. heat. Heat until warmed through. Stir in parmesan and serve.