Name: Gratin of Creamed Spinach and Eggs
Ingredients: 3 tb Butter; 1 c Fresh bread crumbs; 1 Onion, sliced; 1/4 c All-purpose flour; 2 c 1% milk; 1/2 ts Each salt (approx) & nutmeg; 1/4 ts Pepper; 1 pk (10 oz.) frozen chopped spinach, thawed and squeezed dry; 1/2 c Freshly grated Parmesan cheese; 6 Hard-cooked eggs; 1 c Thin strips ham (optional); 1 minute.

To say that God is faithful or consistent is not to imply, however, that He is predictable. Much bitterness toward God results from a misconception of this. Too often we speculate and try to guess the actions of God and, therefore, develop expectations. Through our limited and often perverted reasoning, we determine the “best” for our lives and then consider God's only reasonable response to be one of quick and complete fulfillment.

Bob LaForge

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	Canadian	Side dish, Vegetables	4	Servings

INGREDIENTS

3	tb	Butter
1	c	Fresh bread crumbs
1		Onion, sliced
1/4	c	All-purpose flour
2	c	1% milk
1/2	ts	Each salt (approx) & nutmeg
1/4	ts	Pepper
1	pk	(10 oz.) frozen chopped spinach, thawed and squeezed dry
1/2	c	Freshly grated Parmesan cheese
6		Hard-cooked eggs
1	c	Thin strips ham (optional)
	1	minute.

INSTRUCTIONS

In large saucepan, melt butter; remove 1 tbsp. and toss with bread crumbs.
Set aside.
Add onion to the pan; cook over low heat, stirring often, for 5 minutes or
until softened.  Sprinkle with flour; cook, stirring, for 1 minute.
Gradually whisk in milk, salt, nutmeg and pepper; cook, stirring, over
medium heat for about 3 minutes or until thickened. Add spinach and
Parmesan cheese; cook for
Quarter eggs lengthwise; place, cut side up, in greased 6 cup baking dish.
Sprinkle with salt to taste. Arrange ham (if using) over eggs. Spread
spinach mixture evenly over top; sprinkle with bread crumbs. Bake in 375&deg;F
oven for 20 minutes or until browned. Makes 4 servings. Typed in MMFormat
by cjhartlin@msn.com Source: Canadian Living 20th Anniversary Cookbook.
Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Apr 24, 1998

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