| 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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