| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Pasta | 6 | Servings | |
INGREDIENTS
| 6 | oz | Medium egg noodles |
| 1 1/2 | qt | Boiling water |
| 1 | tb | Vegetable oil |
| 1 | md | Onion; chopped |
| 1 | lb | Fresh spinach; washed, trimmed & chopped |
| 1 | c | Sour cream |
| 1 | Clove (large) garlic; minced | |
| 1 1/2 | ts | Basil; crumbled |
| 1 1/2 | ts | Oregano; crumbled |
| 1 | c | Pitted ripe olives; cut in wedges |
| 1 | c | Grated Monterey Jack cheese |
| 1 | c | Grated Parmesan cheese |
INSTRUCTIONS
Drop noodles into boiling water & return to boil. Reduce heat & simmer 7 minutes. Drain. While noodles cook, heat oil in skillet. Add onion & spinach & cook over medium-high heat for 4-5 minutes, or until onion is cooked & spinach is wilted. Stir in sour cream, basil, oregano, garlic & all but 1/4 cup olives. Drain noodles & return to kettle. Add Monterey Jack cheese & half the Parmesan cheese. Heat, stirring, until melted. Stir in spinach mixture. Heat gently, but do not boil. Turn into serving dish. Sprinkle with remaining olives & Parmesan cheese. MRS. JAMES P. BAKER From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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