| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Dutch |
Penndutch, Vegetables |
1 |
Servings |
INGREDIENTS
| 1/4 |
|
Spinach (peck) |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1/8 |
ts |
Nutmeg |
| 1 |
tb |
Butter |
| 2 |
ts |
Flour |
| 3/4 |
c |
Milk |
INSTRUCTIONS
Pick over and wash spinach thoroughly. Add salt and cook until tender. Do
not add water. Chop the spinach very fine. Melt the butter in a saucepan,
add the flour and blend. Slowly add the milk and stir constantly until
mixture thickens. Combine with the chopped spinach, add the pepper and
nutmeg and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“With Jesus, you can do it”