Name: Spinach and Artichoke
Ingredients: 16 oz Spinach; frozen, chopped; 3 oz Cream cheese; 1/2 c Butter; 8 oz Waterchestnuts; sliced; Salt and pepper; to taste; 14 oz Artichoke hearts; diced; 1 c Bread crumbs

After my return to London, I decided to do something to help my brothers in the seminary. I suggested we meet together every morning from six until eight to pray and read the Scriptures. After the evening prayer, my communion with God was so sweet that I would continue praying until after midnight. Then I would go to a brother’s room, and we would pray together until one or two in the morning. Even then, I was sometimes so full of joy that I could not sleep. At six in the morning, I would again call the brethren together for prayer.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Grains		Appetizers, Vegetables, Artichokes	1	Servings

INGREDIENTS

16	oz	Spinach; frozen, chopped
3	oz	Cream cheese
1/2	c	Butter
8	oz	Waterchestnuts; sliced
		Salt and pepper; to taste
14	oz	Artichoke hearts; diced
1	c	Bread crumbs

INSTRUCTIONS

Pre-heat oven to 350 deg. F. Cook spinach according to package directions
and drain well. Stir in cheese, butter, waterchestnuts, salt and pepper.
Line a glass pie plate (8-10 inches) or baking dish with the diced
artichoke hearts. Pour spinach mixture over. Top with bread crumbs. Bake @
350    deg. F. for 45 minutes
Recipe by: Little Black book
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by JoAnn
<joannr@pclink.com> on Dec 31, 1997

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