Name: Boston Market's Creamed Spinach
Ingredients: 3 tb Margarine or butter; 3 tb Flour; 2 c Milk; 1/2 c Grated Parmesan or Romano cheese; 1 md Onion; finely chopped; 2 Cloves garlic; minced; 1 tb Butter (up to 2); 2 pk Frozen chopped spinach; thawed, squeezed dry; Salt and pepper

Let’s confess our sins to one another and pray for one another. No one grows in isolation. We grow in safe community. Sadly, such an experience is rare in our churches. It should be common among us gospel people. It should be our lifestyle. We should be obvious, even scandalous, as friends of sinners. But so often, someone must break the ice. I see no revival in our future without a new culture of confession. Personally, I have found a good way to measure my own honesty is the level of my embarrassment. If I’m not embarrassed by my confession, I’m still holding out. But it is freeing to come clean with a brother or sister and receive the ministry of prayer (James 5:16).

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

3	tb	Margarine or butter
3	tb	Flour
2	c	Milk
1/2	c	Grated Parmesan or Romano cheese
1	md	Onion; finely chopped
2		Cloves garlic; minced
1	tb	Butter (up to 2)
2	pk	Frozen chopped spinach; thawed, squeezed dry
		Salt and pepper

INSTRUCTIONS

Source: Tried & True Recipe Exchange
Combine flour and butter in saucepan; heat and stir to make roux. Add milk
(more if necessary) and cheese. In another pot, saute onion and garlic in
butter; add spinach. Cook for 10 minutes, or until spinach is hot and onion
is translucent. Add white sauce and mix thoroughly. Add salt and pepper.
NOTE: You can make this ahead and reheat in a casserole (sprinkle with
buttered breadcrumbs).
Posted to recipelu-digest Volume 01 Number 265 by "Diane Geary"
<[email protected]> on Nov 17, 1997

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