| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Swiss |
Soups, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Onion, chopped |
| 1 |
cl |
Garlic, pressed |
| 2 |
tb |
Butter or margarine |
| 4 |
c |
Water |
| 5 |
|
Chicken bouillion cubes |
| 1/2 |
c |
Noodle flakes, uncooked -OR- |
| 1/2 |
c |
Broken thin noodles,uncooked |
| 1/2 |
ts |
Salt |
| 1 |
pk |
(10 oz) frozen, chopped |
|
|
Spinach, thawed, drained |
| 3 |
c |
Milk |
| 1/2 |
c |
Chedder cheese, shredded |
| 1/2 |
c |
Swiss cheese, shredded |
|
|
Black pepper to taste |
INSTRUCTIONS
In a 3-quart saucepan, saute onion and garlic in butter or margarine until
onion is golden, about 5 minutes. Add water and bouillion cibes. Bring to a
boil; stir to dissolve the bouillion cubes. Add noodle flakes or broken
thin noodles slowly being sure water continues to boil. Add salt. Cook
uncovered until tender, about 10 minutes, stirring occasionally. Squeeze
spinach to remove excess water. Stir spinach into the noodle mixture and
cook 5 minutes longer. Stir in the milk, Cheddar cheese, Swiss cheese and
pepper. Continue stirring over medium-high heat until cheeses are melted.
Do not boil.
SOURCE: Sopie Kay's Pasta Cookery
: H-P Books, Box 5367, Tucson, Arizona 85703
Reprinted in The Cookbook Digest Issue A-0008 (1980)
Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If you want to be a leader, you must serve.”