| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Mexican |
Vegetables, Side dish, Jaw |
1 |
Didn’t say |
INGREDIENTS
| 2 |
lb |
Fresh spinach, stemmed |
| 2 |
tb |
Water |
| 2 |
tb |
Butter |
| 1/4 |
c |
Crema Mexicana or heavy |
|
|
Cream |
| 8 |
oz |
Queso crema or cream cheese |
|
|
Cut into small pieces |
| 1/4 |
ts |
Chili powder |
| 1/8 |
ts |
Nutmeg |
| 1/8 |
ts |
Sugar |
| 1/2 |
ts |
Lime zest |
| 1 |
tb |
Butter |
| 1/2 |
c |
Bread crumbs |
| 1/2 |
ts |
Paprika |
INSTRUCTIONS
Place spinach and water in a stockpot over medium-high heat. Cover and cook
until wilted, about 6 minutes. Transfer spinach to a colander. With the
back of a large spoon, press out as much liquid as possible. When cool,
chop drained spinach. Melt butter in a medium saucepan over medium heat.
Add crema Mexicana, quesa crema, chili powder, nutmeg, sugar and lime zest.
Cook stirring until cheese melts. Add spinach and toss. Preheat broiler to
550 degrees. Spoon spinach mixture into a buttered casserole dish. Pour
melted butter over bread crumbs in a small dish and stir to coat. Sprinkle
bread crumbs over spinach, then top with paprika. Broil until bread crumbs
have browned and spinach mixture is hot and bubbling, about 1 minute.
from The Austin American Statesman typed by jessann :)
Posted to MM-Recipes Digest V4 #003
From: jessann doe <jessann@texas.net>
Date: Wed, 01 Jan 1997 15:19:47 -0600
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