| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Greek |
Vegetables |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fresh spinach, trimmed, washed and torn (about 4 cups) |
| 1 |
c |
Sliced fresh mushrooms |
| 1/3 |
c |
Chopped green onions |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Butter or margarine |
| 1 |
c |
Shredded Monterey Jack cheese |
| 2 |
oz |
Feta cheese, crumbled |
| 2 |
tb |
Grated Parmesan cheese |
| 3 |
|
Fresh Idaho potatoes, baked |
INSTRUCTIONS
In 2-quart microwave-safe casserole combine spinach, mushrooms, green
onions, lemon juice and butter. Cover loosely with plastic wrap; cook on
High 2 to 3 minutes or until spinach is limp. Stir in cheeses. Cut potatoes
in half lengthwise; fluff with fork. Arrange on microwave-safe platter. Top
with spinach-cheese topping. Cook on High 30 to 45 seconds or until heated
through. Makes 3 or 6 servings. From the files of Al Rice, North Pole
Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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