| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 4 |
|
Bacon slices |
| 1 |
md |
Onion; chopped |
| 2 |
|
Garlic cloves; minced |
| 3 |
tb |
Flour |
| 1 1/2 |
c |
Milk |
| 2 |
pk |
Frozen chopped spinach; thawed, squeezed |
|
|
; dry (10-ounce) |
| 2 |
tb |
Fresh lemon juice |
| 1 |
ts |
Grated lemon peel |
| 1/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Cook bacon slices in heavy large skillet over medium heat until crisp.
Transfer to paper towels and drain. Crumble bacon and reserve. Add
onion and garlic to bacon drippings in skillet and saute over medium
heat until tender, about 6 minutes. Add flour and stir 2 minutes.
Gradually whisk in milk. Increase heat to high and whisk until sauce
thickens and boils, about 2 minutes. Reduce heat to low. Add chopped
spinach, lemon juice and lemon peel to skillet and stir until heated
through. Stir in Parmesan cheese and reserved bacon. Season to taste
with salt and pepper and serve.
Serves 6.
Bon Appetit November 1994
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