A Year-Round Guide to Franklin and Nantahala

1½ cups English muffins, cubed 2 tablespoons Italian dressing ⅓ cup and 2 tablespoons Parmesan cheese, grated 2 quarts spinach, torn ½ cup red onion, sliced and ringed ½ cup

Madison County Championship Rodeo

1½ cups English muffins, cubed 2 tablespoons Italian dressing ⅓ cup and 2 tablespoons Parmesan cheese, grated 2 quarts spinach, torn ½ cup red onion, sliced and ringed ½ cup

Rosemary and Goat Cheese Strata

1½ cups English muffins, cubed 2 tablespoons Italian dressing ⅓ cup and 2 tablespoons Parmesan cheese, grated 2 quarts spinach, torn ½ cup red onion, sliced and ringed ½ cup

Fairy Dusted Spinach Salad

1½ cups English muffins, cubed
2 tablespoons Italian dressing
⅓ cup and 2 tablespoons Parmesan cheese, grated
2 quarts spinach, torn
½ cup red onion, sliced and ringed
½ cup mushrooms, sliced
4 bacon slices, cooked and crumbled
⅓ cup Italian dressing

Toss muffin cubes with dressing and 2 tablespoons Parmesan cheese. Place on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes, stirring occasionally. Combine spinach, onions, mushrooms, and bacon. Add dressing, remaining cheese, and croutons. Toss together.


To order A Collection of Our Treasured Family Recipes, contact Cheryl Rice atcrice1947@aol.com.

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This story was published on May 27, 2011

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.