Beansprout and Spinach Squares

Beansprout and Spinach Squares

3  eggs, beaten
4  tablespoons butter (50 ml), softened
1 cup flour  (250 ml)
1 cup milk   (250 ml)
1 teaspoon salt (5 ml)
1 teaspoon baking powder (5 ml)
1/2  pound cheddar cheese (250 g), shredded
1 small onion, finely chopped
10 ounces (1 bag) fresh spinach (300 g),
cooked and chopped
5  ounces BEANSPROUTS  (150 g)

In a large bowl, combine and mix well eggs, butter, flour, milk, salt and baking powder.  Stir in cheese, onion, spinach and beansprouts.  Spoon mixture into a 9″ x 13″ greased pan and level off.  Bake at 350 degrees for 35 minutes.  Remove from oven and cool 45 minutes.  Cut into large squares for luncheon dish or bite size squares for appetizers.  Good hot or cold.  Recipe serves 6.

PERCENT U.S. RDA
PER SERVING

Protein                    38%
Vitamin A                32%
Vitamin C                  8%
Thiamin                   13%
Riboflavin                25%
Niacin                        7%
Calcium                  50%
Iron                         21%
Vitamin B6                7%
Vitamin B12            64%
Folacin                   32%