| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood | 4 | Servings | |
INGREDIENTS
| 2 | c | WATER (FOR STEAMING SPINACH) |
| 2 | BOXES (10 OZ. EACH) FROZEN S | |
| 4 | SCALLIONS | |
| 2 | LARGE, RIBS CELERY | |
| 1/4 | BUNCH PARSLEY | |
| 1/4 | HEAD ICEBERG LETTUCE | |
| 1 | ts | WORCESTERSHIRE SAUCE |
| 2 | ts | ANCHOVY PASTE OR |
| 4 | ANCHOVEY FILLETS (MASHED) | |
| 1/2 | ts | SALT |
| 1/2 | ts | TABASCO SAUCE |
| 1 | ts | ANISE SEEDS |
| 1 | c | BREAD CRUMBS |
INSTRUCTIONS
Preheat oven to 400 F. Steam spinach about 5 minutes until tender, pour in a colander, and drain thoroughly. Coarsely chip scallion (tops incluced), celery, parsley, and lettuce. In a blender, puree all of spinach, 2 cups at a time. Place spinach in a bowl. Puree scallion, celery, parsley, and lettuce in blender. Pour mixture into spinach bowl. Mix thoroughly. Stir in Worchestershire, anchovy paste, salt Tabasco, and anise seeds to spinach mixture. Blend mixture in blender for 2 minute on medium speed. Pour mixture into bowl. Add bread crumbs and stir thoroughly. Set aside or store in refrigerator. Bring to room-temperature before using. (See part 2 for more) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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