recipes@decwrl.UUCP (02/06/87)
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Here's the recipe:
.RH MOD.RECIPES-SOURCE CRM-SPINACH-2 V "07 Nov 86" 1987
.RZ "GULLIVER'S CREAMED SPINACH" "Creamed spinach with bacon"
This is a creamed spinach recipe that we found in the
Los Angeles Times. It produces a creamed spinach that even my wife likes.
.IH "Serves 6"
.IG "10 oz" "spinach," "300 g"
chopped. Either frozen or fresh may be used.
.IG "3" "bacon slices"
.IG "1" "small onion"
.IG "3 Tbsp" "flour" "20 g"
.IG "1\(14 cups" "milk" "300 ml"
(we substitute a like quantity of 50/50 \fIKosher Parve\fP creamer and
water)
.IG "1 tsp" "salt" "5 ml"
.IG "\(12 tsp" "pepper" "2.5 ml"
.PH
.SK 1
Rinse and chop the spinach.
Place the chopped spinach in a heavy skillet, cover, and steam
until wilted, stirring occasionally.
There is no need to add water other than what clings to the
leaves from washing.
(If you are using frozen spinach, place over low or medium heat
to thaw and allow excess water to evaporate)
Transfer to small bowl and squeeze completely dry.
.SK 2
Grind bacon and onion very fine and place in saucepan.
Saut\z\(aae bacon and onion until bacon is cooked.
.SK 3
Stir in flour to make smooth paste. Gradually add milk. Bring to
boil and simmer 10 minutes over low heat until thickened.
.SK 4
Add salt and pepper.
Grind spinach fine and add to cream sauce.
.NX
You may find that you want to add extra milk and give the
finished soup a final heating in the microwave. We did, and it
didn't hurt it one bit.
.SH RATING
.I Difficulty:
easy.
.I Time:
10 minutes preparation, 15 minutes cooking.
.I Precision:
approximate measurement OK.
.WR
Daniel Faigin and Karen Davis
Santa Monica, California, USA
{akgua ihnp4 hplabs cbosgd}!sdcrdcf!faigin sdcrdcf!faigin@LOCUS.UCLA.EDU