| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Taste1 |
6 |
servings |
INGREDIENTS
| 4 |
lb |
Fresh spinach |
| 1 |
sm |
Onion; diced |
| 4 |
tb |
Butter |
| 1/2 |
c |
Sour cream |
| 1 |
lb |
Cream cheese |
| 1/2 |
c |
Grated Parmesan cheese |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Nutmeg; to taste |
| 1/2 |
c |
Bread crumbs |
INSTRUCTIONS
Preheat oven to 325 degrees. Trim and wash the spinach. In a large
pot of salted, boiling water add spinach. Simmer the spinach, stirring
occasionally, for 10 minutes. Then drain, refresh, and squeeze dry.
Saute the onions in the butter until tender. Add the cooked spinach,
sour cream, cream cheese, grated Parmesan cheese, salt, pepper and
nutmeg to taste. Transfer mixture to a buttered baking dish. Saute
1/2 cup bread crumbs in 2 tablespoons of butter until browned.
Sprinkle bread crumbs on spinach. Put it in the oven and bake for 20
minutes, then serve. This recipe yields 6 to 8 servings.
Recipe Source: TASTE with David Rosengarten (Recipe adapted from
Church Cookbook, St. Lukes Collection, in Darien, CT) From the TV
FOOD NETWORK - (Show # TS-4869 broadcast 12-15-1997) Downloaded from
their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
03-27-1998
Suggested Wine: Suggested drink: Becks Beer
Recipe by: David Rosengarten
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