INGREDIENTS

INSTRUCTIONS

Butter a cookie sheet generously. Cover with waxed paper larger than cookie
sheet (about 1 inch wider). Butter paper generously. Cook spinach in almost
no water until just done; drain and squeeze dry. Add butter, nutmeg, salt
and pepper to taste. Beat egg whites until stiff; fold into spinach
mixture. Spread on waxed paper to cover cookie sheet. Bake at 375 for 15-18
minutes or until top springs when touched. Turn immediately over onto damp
tea towel. Quickly peel off paper. Roll in towel lengthwise if not used
immediately. When ready to serve, unroll and fill, roll and wrap in foil.
Heat thoroughly in 350 oven until warm. Top with Hollandaise sauce.
FILLING:  Begin with a medium white sauce base, flavored with freshly
ground Parmesan cheese, seasoned salt, lemon pepper and Worcestershire. Add
to this base any of the following: chopped chicken, mushrooms, chopped
green onion; or shrimp, scallops, mushrooms and green onions; or crabmeat
or chopped lobster. Note: For a gourmet lunch, add a fresh fruit salad with
honey-lime dressing and a buttered roll.
MRS W.F. NELSON (LYNNE)
ATLANTA, GA
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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