| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables, Londontowne | 6 | Servings | |
INGREDIENTS
| 2 | lb | Spinach, trimmed & washed |
| Salt | ||
| Nutmeg, pinch | ||
| 1/2 | c | Pine nuts |
| Ham, smoked (optional) | ||
| 6 | tb | Butter, softened |
| Pepper, freshly ground | ||
| 1 | Clove garlic, sm | |
| 1/2 | c | Seeded raisins |
INSTRUCTIONS
Cook spinach about 5 minutes in a heavy enameled pot. After squeezing thoroughly to rid of as much water as possible, chop it coarsely and put into enameled saucepan with the softened butter and other seasonings. Stir over very low heat until butter is almost absorbed.Add small clove of garlic, crushed in garlic press, 1/2 c pine nuts, 1/2 c seeded raisins (softened 5 minutes in hot water). Cover and cook over very low heat for about 5 minutes, stirring constantly. Turn into a hot vegetable dish. A cup of chopped, smoked ham may be added if desired. Mrs. Maynard C. Nicholl From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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