| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetable | 8 | Servings | |
INGREDIENTS
| 3 | pk | (10-oz) frozen chopped spinach |
| 1/4 | c | Bread crumbs |
| 2 | ts | Salt |
| 1 | ts | Pepper |
| 1/4 | ts | Nutmeg |
| 6 | tb | Melted butter or margarine |
| 4 | Eggs | |
| 1/8 | ts | Cream of tartar |
| 4 | tb | Parmesan cheese |
| 1 1/2 | lb | Mushrooms; sliced |
| 1/4 | c | Butter or margarine |
| 1 1/2 | tb | Flour |
| 1 1/2 | c | Hollandaise sauce (see recipe) |
INSTRUCTIONS
Thaw spinach and squeeze out all excess moisture. Butter a jellyroll pan (10x15) and line with waxed paper. Spread bread crumbs over waxed paper. Add to uncooked spinach 1 teaspoon salt, 1/4 teaspoon pepper, nutmeg and melted butter. Separate eggs. Beat yolks into spinach 1 at a time. Beat whites with cream of tartar to foamy stage. Fold into spinach. Spoon spinach into jellyroll pan. Sprinkle with Parmesan cheese. Bake at 350° until center is barely firm (about 15 minutes). While baking spinach, saut. mushrooms in 1/4 cup butter. Add flour and remaining salt and pepper. After spinach is baked, place a sheet of buttered waxed paper, buttered side down, on spinach. Invert on cookie sheet. Remove bottom paper, spread mushroom mixture and roll up jellyroll fashion. Serve immediately or wrap in foil and reheat when ready to serve. Pour Hollandaise sauce over roll or serve on the side. Yield: 8 servings. COURTNEY JACKSON (MRS. J. PRESLEY) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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