| 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 <4paws@netrax.net>.
Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6715 Posted to MC-Recipe
Digest V1 #727 by 4paws@netrax.net (Shermeyer-Gail) on Aug 08, 1997
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