INGREDIENTS

INSTRUCTIONS

~Tuscan Garlic Bread with ~Spinach ~In Rome: Bruschetta 8 sl Crusty
Italian bread; cut ~1/2 inch thick 2 lb Fresh spinach; or 10 oz
~Frozen spinach 1/4 c  Olive oil 2 Cloves garlic; finely choppd 2 tb
Sun-dried tomatoes; finely ~chopped Salt; to taste Pepper; to taste
Preheat the oven to 400.F.  Brush the bread on both sides with olive
oil, place it on a baking sheet, and bake until it is lightly golden
on both sides, about 5 minutes.  If using fresh spinach, wash
thoroughly, dry, and remove stems. Place  in a large saucepan over
medium heat with 1 cup of water and a pince  of salt. Cook until the
spinach is soft, 2 to 3 minutes. Drain and  squeeze well of all excess
water.  Heat the olive oil in a large skillet over medium heat. Add the
garlic and tomatoes and cook 1 to 2 minutes. Add the spinach, season
with salt and several grinds of pepper, and cook, stirring, 2 to 3
mintues. Taste and adjust the seasonings.  Let the spinach cool
slightly, then spread over the toasted bread and serve.  Nutritional
information per serving:  xx calories, xx gm protein, xx  mg
cholesterol,  xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx  gm
fat ( x gm sat,  x gm mono,  x gm poly), x.x mg iron,  xx mg  calcium,
x% of calories from fat.  Brought to you by MMCONV and Sylvia Steiger,
GEnie THE.STEIGERS, CI$  Cookbook and PlanoNet Lowfat & Luscious echoes
From: Lawrence Kellie                 Date: 02-16-94 The Lunatic
Fringe Bbs (730) F-Homecook  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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