| 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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