| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Casseroles, Meats | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Butter or margarine |
| 1/2 | c | Onion,chopped |
| 3 | tb | Flour |
| 1 | ts | Salt |
| 1/4 | ts | Tabasco pepper sauce |
| 2 | c | Milk |
| 1 | ts | Lemon juice |
| 1/8 | ts | Nutmeg |
| 1 | pk | Spinach,chopped,frozen(10oz) |
| 4 | Potatoes,Idaho,baked/chilled | |
| 1/2 | lb | Ham,cooked,chopped(1.5c) |
INSTRUCTIONS
1. Melt butter in a medium-size saucepan; add onion and cook until tender. 2. Blend in flour, 1/2 teaspoon salt and Tabasco sauce. 3. Stir in milk, stirring constantly, until mixture thickens and comes to a boil. 4. Remove from heat; stir in lemon juice, nutmeg and spinach. 5. Peel cooked potatoes; cut into 1/8-inch slices. 6. Place a layer of potatoes in a greased 2-quart casserole; sprinkle with 1/4 teaspoon salt. 7. Sprinkle with half the ham and half the spinahc sauce. 8. Repeat with remaining potatoes, remaining 1/4 teaspoon salt, ham and sauce. 9. Cover and bake in preheated 375'F. oven 45 minutes, or until heated through. NOTE: To bake potatoes: Scrub, dry and prick with a fork. Bake in preheated 425'F. oven 55 to 65 minutes, or until soft. Chill before slicing. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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