"Annie M. Benson-Lennaman" > wrote in message
om...

So does anyone here have any idea on how I might create a dish
> with veggies in a rich tasting, buttery sauce with a tang of lemon and
> slight kick of red pepper that can stand a trip in the car and a
> reheat at site?

Sorry, no lemon or red pepper, but this travels well and there are never any
leftovers whenever I serve it on holidays. If there's room in the oven at
your destination, you can skip the oven step at home and heat it when you
get there.

Spinach casserole

4 10 oz packages frozen spinach
1 stick butter
6 to 8 oz cream cheese
1/2 cup freshly grated parmesan or parmeggiano-reggiano cheese
1 cup pecans or walnuts, coarsely chopped

Preheat oven to 350 F. Bring a large pot of water to a rolling boil. Boil
spinach for just a couple of minutes--only long enough to get it thorougly
unfrozen. Meanwhile, melt butter and cream cheese together. Drain spinach
and put into mixing bowl. Fold melted mixture with spinach, add salt and
pepper to taste, and put it in a casserole dish. Sprinkle parmesan on top.
Sprinkle nuts on top of parmesan. Heat dish uncovered for 30 minutes,
checking every few minutes to see if the cheese is getting too dark. Cover
casserole dish with foil if it is getting too dark. Serves 6ish.

You can of course use fresh spinach instead, which tastes better than the
frozen. I've only done it once and guessed at the proper amount, but I used
a half pound, which worked out fine.

Cate