| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Soups/stews, Vegetables |
6 |
Servings |
INGREDIENTS
|
|
WALDINE VAN GEFFEN |
|
|
VGHC42A—– |
| 2 |
cn |
Clear chicken broth — 14oz |
|
|
Ea |
| 1 |
cn |
Sliced stewed tomatoes — |
|
|
(14 ounces) |
| 12 |
oz |
V-8 juice |
| 10 |
oz |
Cream of tomato soup |
| 1 |
tb |
Sugar |
| 10 |
oz |
Frozen chopped spinach |
|
ds |
Nutmeg |
|
|
Salt and pepper |
INSTRUCTIONS
Combine broth, tomatoes, juice and soup in a saucepan with a wire whisk
over memdium heat. Add remaining ingredients, without even thawing spinach.
Allow to heat gently 30 minutes on medium-low until spinach is tender. Keep
hot without letting it boil. Freeze leftovers. Source: Gloria Pitzer's Make
Alike Recipes.
Recipe By :
Posted to MM-Recipes Digest V3 #261
Date: Tue, 24 Sep 1996 00:16:06 -0400
From: BobbieB1@aol.com
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