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Popeye fan loves her spinach

By Staff | Feb 13, 2009

Sallie Vorrie loves to make good, “down home” meals fit for a farmer, but also loves to experiment with all sorts of foods, especially with spinach.

Sallie Vorrie admits that as a child there was one thing that definitely set her apart from other children. She loved spinach!

The love of spinach, she said, most likely came from good old Popeye cartoons, but says her parents were shocked when they found out that she would actually eat the vegetable.

“As a kid I really liked spinach,” said Vorrie. “And over the years I’ve looked for, and tried, different kinds of spinach recipes.”

Vorrie lives in Fort Dodge with her husband Dennis with three boys away at college and one daughter, a junior in high school still at home.

They farm in the Thor and Badger areas and it’s been the cooking for a farmer that Vorrie said she has enjoyed a lot.

Sallie Vorrie's shrimp, spinach and Alfredo lasagna is just one of manyrecipes she has that includes her favorite green-leafy vegetable, spinach.

“I love to barbecue and make salads,” said Vorrie. “But I like to make some good down-home cooking as well. I like to make those kinds of meals and I am still teaching myself to.”

She said she also loves to not only eat, but make a variety of soup and has many soup recipes as a result.

Vorrie said it was out of simple necessity that she learned to cook, and began to dabble in the kitchen during her junior high and high school years.

“Over the years I have picked up and learned to really enjoy doing it,” she said.

Vorrie said she has collected cookbooks and has picked up many recipes from “Taste of Home” magazines and encourages others to take the time to go through recipes and try new things out.

“I collect a lot of cookbooks and I go through them and experiment,” said Vorrie. “I find it fun and interesting to experiment with different foods.”

Just within the last few years, she said she has been experimenting and enjoying more squash and zucchini recipes.

Shrimp, spinach and Alfredo lasagna

12 ounce lasagna noodles

1 pound cooked shrimp

1 to 2 bags fresh baby spinach

1 pound fresh mushrooms sliced

2 to 3 tablespoons butter

2 garlic cloves- minced

1 17-ounce jar of Alfredo sauce

Garlic salt

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg

2 cups shredded cheddar

1 15-ounce carton of ricotta cheese

1/2 cup Parmesan cheese

2 cups mozzarella cheese

Soak noodles in hot water for 15 minutes. Melt butter with garlic, saute shrimp – remove from pan and set aside.

Add mushrooms. Saute until tender. Add spinach and saute until wilted. Add salt, pepper, Alfredo and shrimp. Add garlic salt to taste.

In a small bowl, combine ricotta cheese, egg, cheddar and parmesan.

In greased cake or lasagna pan, layer 1/3 shrimp/spinach mixture, 1/3 noodles, 1/3 cheese mixture and repeat layers.

Sprinkle top with mozzarella. Cover and bake at 350-degrees for 45 minutes.

801 grand creamed spinach

1 cup each of chopped celery and white onions

4 bags of fresh baby spinach

1 8-ounce container of heavy whipping cream

1 1/2 ounce amaretto (to taste)

1 to 2 cups fresh parmesan cheese grated

Saute onions and celery in butter until very soft. Add spinach, cook until wilted, you may need to drain off liquid at this point. Add cream and liquor, heat through. Transfer to baking dish; sprinkle a generous layer of parmesan on top. Broil until crisp on top.

Cream of spinach soup

1 1.8-ounce package leek soup and dip mix

1 10-ounce package of frozen leaf spinach, thawed, drained and chopped (or add one to two bags for fresh spinach)

1 8-ounce cup sour cream

1/4 teaspoon nutmeg

Prepare soup mix according to package directions. Stir in spinach. Cover and simmer for two minutes, remove from heat, stir in sour cream and nutmeg. (4 servings)

Spinach dip

1 or 2 bags of baby spinach

3 garlic cloves, minced

2 tablespoons butter

1 8-ounce tub sour cream with chives

1 8-ounce sour cream

1/2 cup mayonnaise

1/4 cup water chestnuts, chopped

1 tablespoon seasoned salt (Jane’s Crazy Mixed Up Salt)

3 tablespoons raspberry vinegar

Saute spinach and garlic in butter. Add remaining ingredients. Works best to make one day ahead

Fresh spinach salad

2 bags fresh spinach

1 can bean sprouts – drained

1 can chopped water chestnuts

3 hard cooked eggs – sliced

1/2 pound bacon-cooked and crumbled


1 cup oil

1/3 cup catsup

1 tablespoon Worchestershire sauce

3/4 cup sugar

1/4 cup vinegar

2 tablespoons minced onion

Put all dressing ingredients in blender toss with salad ingredients.

Contact Kriss Nelson at jknelson@frontiernet.net.

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