| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Italian |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Beef froth |
| 1 1/2 |
lb |
Spinach; fresh — torn into |
|
|
Pi |
| 4 |
|
Eggs |
| 1/2 |
c |
Parmesan; grated — divided |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Calories per serving: 206 Fat grams per serving: 9 Approx. Cook Time:
Cholesterol per serving: 289 In Dutch oven bring broth to boil. Add
spinich; cover and simmer 5 minutes or until spinach is tender. Meanwhile
beat eggs with 1 T Parmesan until well blended. Stirring, pour egg mixture
in steady thin stream into simmering soup. Simmer 1 minute or until eggs
are cooked. Season with salt and pepper. Serve topped with remaining
cheese. Source: Woman's Day - 1/13/81 From the kitchen of Joan Holden
~WGMB33A
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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