| 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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