If you are of a “certain age” you may remember a radio show that kept home cooks mesmerized for decades. It was called Kitchen Klatter and originated from the home of Leanna Driftmier over radio waves from Shenandoah, Iowa.
Kitchen Klatter had a magazine, too. It was packed to the gills with news about the Driftmier family, recipes and adverts for their flavorings, cleaners and premiums.
I thought it would be fun to share one of the recipes from this publication. I am fortunate to own 2 copies because my good friend, Kris Brase, gave me a copy from her collection since one of my articles was published there long ago. The other copy came from a presentation Kris recently gave at our local Assisted Living facility. Oh, you should have heard those women carry on about how they never missed the program! One lady brought a stack of magazines from her mother’s collection! Another lady mentioned how her mother shushed her brood from 9 AM to 9:30 AM every weekday morning so Mom did not miss a single thing from the broadcast and could hear the recipe. She would copy every ingredient and the instructions in order to make it for her family’s evening meal!
I chose this recipe to share because it is affordable, nutritious and easy to make:
1/2 cup butter
4 oz cream cheese
1 cup flour
1 lb. fresh spinach, washed and trimmed
SIDEBAR: My cheap cheat here would be to use frozen spinach, thawed. But if you have fresh, go for it! END SIDEBAR.
2 Tablespoons flour
1 cup grated Cheddar cheese (Use whatever you have or whatever is on sale!)
1 cup grated Swiss cheese (See above)
3 eggs, slightly beaten
1/2 cup mayo
1/2 cup milk
***Optional: 8 oz fresh mushrooms, sliced
1 bunch green onions, thinly sliced
Combine butter, cream cheese and 1 cup of flour…with a fork cut butter and cream cheese in the flour til crumbly. Place in 0″ pie pan. Press to form crust. Refrigerate.
Preheat oven to 350*. Place spinach in covered kettle and cook til tender, drain well, chop, then drain again on paper towel or clean dishtowel.
In a large bowl, combine spinach with the 2 tablespoons of flour and the remaining ingredients. Mix well. Pour into chilled pie shell; bake for 1 hour or until set.
*This was offered in September 1985 from Mary Lea; Mother Connie’s notes are in italics because those who use public assistance for their food dollars may or may not have the ingredients Mary Lea lists. Our Members have learned to be adaptable!
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