recipes@decwrl.UUCP (02/06/87)
CRM-SPINACH-2(V) USENET Cookbook CRM-SPINACH-2(V)
GULLIVER'S CREAMED SPINACH
CRM-SPINACH-2 - 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.
INGREDIENTS (Serves 6)
10 oz spinach, chopped. Either frozen or fresh may be
used.
3 bacon slices
1 small onion
3 Tbsp flour
1 1/4 cups
milk (we substitute a like quantity of 50/50
Kosher Parve creamer and water)
1 tsp salt
1/2 tsp pepper
PROCEDURE
(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.
(2) Grind bacon and onion very fine and place in sau-
cepan. Saut' bacon and onion until bacon is
cooked.
(3) Stir in flour to make smooth paste. Gradually add
milk. Bring to boil and simmer 10 minutes over low
heat until thickened.
(4) Add salt and pepper. Grind spinach fine and add
to cream sauce.
NOTES
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.
RATING
Difficulty: easy. Time: 10 minutes preparation, 15 minutes
cooking. Precision: approximate measurement OK.
CONTRIBUTOR
Daniel Faigin and Karen Davis
Santa Monica, California, USA
{akgua ihnp4 hplabs cbosgd}!sdcrdcf!faigin sdcrdcf!faigin@LOCUS.UCLA.EDU