Recipe - Crab-Spinach Souffee

1 pack (12oz) Stouffer's spinach
souffl�; thawed
2 pound Small curd cottage cheese
6 tablespoon Flour
6 Eggs; beaten
1 Stick butter or margarine;
melted
One half pound Sharp Cheddar cheese; grated
or cut in small pieces
1 cn (6oz) crabmeat

Mix all ingredients together. Bake in a 9x13 baking dish for 1 hour at
350�. Yield: 10 to 12 servings.

NANCY COUCH (MRS. JAMES)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.