CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Potato-, Sd |
8 |
Servings |
INGREDIENTS
4 |
lb |
Russet or baking potatoes |
|
|
peeled |
1/4 |
lb |
Bacon, diced |
4 |
c |
Packed stemmed washed |
|
|
spinach leaves |
1 |
c |
Good veal stock or heavy |
|
|
cream |
1 |
c |
Freshly grated parmesan |
|
|
cheese approximately |
|
|
Salt and freshly ground |
|
|
black pepper |
INSTRUCTIONS
Dice the potatoes coarsely and boil them until tender. While the
potatoes are boiling, render the bacon slowly. When it starts to brown
add the spinach, raise the heat and evaporate all of the liquid.
Drain the potatoes and mash them with stock or heavy cream until you
have the desired consistency. Fold in spinach and bacon and add cheese
to taste. Season with salt and pepper. Reheat leftovers in a microwave
oven or in a double boiler. Yield: 8 servings Copyright, 1997, TV
FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer
<[email protected]>. Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6715
Posted to MC-Recipe Digest V1 #727 by [email protected]
(Shermeyer-Gail) on Aug 08, 1997
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