Recipe #31: Mexican Vegetable Casserole

1 pound of spinach
1 green or sweet red pepper, chopped
1 large onion, chopped
5 stalks of celery, chopped
1/4 cup raisins
1/2 tsp cinnamon
1/4 tsp dill seed
Dash of cayenne
1 large tomato
1 cup cottage cheese
3/4 cup shredded sharp old cheddar cheese

Wash the spinach and steam for about 5 minutes. Set aside to cool.

Combine pepper, onion and celery in a heavy skillet with the raisins, cinnamon, dill seed, cayenne pepper. Steam and stir, adding water by the desert spoon full as necessary, until the vegetables are tender.

Place the tomato in a blender and process on medium speed until smooth.

Pour over the vegetables. Stir and simmer 2-3 minutes. Remove from heat.

In a medium, lightly oiled casserole, place 1/2 of the spinach. Top with 1/2 of the vegetable mixture. Spoon over the remaining vegetable mix and top with the rest of the spinach, spread smoothly. 

Sprinkle with the shredded cheese.

Bake in a preheated oven at 370 degrees F for 30 to 35 minutes.