| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Casserole |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Kielbasa or other sausage |
| 3 |
pk |
(10-oz) fresh spinach |
| 1/2 |
ts |
Nutmeg |
| 4 |
c |
Mild Cheddar cheese; |
|
|
Shredded |
| 2 |
tb |
Flour |
| 1 |
ts |
Worcestershire sauce |
| 3/4 |
ts |
Dry mustard |
| 1 |
c |
Beer or ale |
INSTRUCTIONS
Slice sausage in 1/2-inch rounds and saute in skillet until brown. Drain
on paper towels. Arrange in bottom of 8-cup baking dish, reserving a few
slices for garnish. Cook spinach in water clinging to washed leaves. Drain
& press out excess moisture. Stir in nutmeg. Spread spinach over sausage.
Combine cheese, flour, worcestershire sauce, mustard and beer in heavy
saucepan. Heat slowly, stirring, until cheese melts and smooth sauce forms.
Bring to boil and pour over spinach/sausage mixture. Garnish with remaining
sausage slices. Run under broiler to brown cheese lightly and serve.
GOOD BRUNCH DISH SERVED
WITH BISCUITS AND FRUIT
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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