| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 6 | Servings | ||
INGREDIENTS
| 3 | lb | Fresh spinach, carefully |
| Washed or frozen spinach | ||
| Thawed | ||
| 6 | T | Parmesan cheese, grated |
| 6 | T | Onion, finely minced |
| 6 | T | Heavy cream |
| 5 | T | Butter, melted |
| 1/2 | c | Cracker crumbs |
INSTRUCTIONS
Cook spinach until tender, drain thoroughly, and chop coarsely. Add cheese, onion, cream, and 4 tablespoons of the butter. Pour into shallow, well-greased ring form. Sprinkle with crumbs mixed with remaining butter. Bake for 10 to 15 minutes (No oven temp was given in the recipe. I guess 325~ would be a good place to start). From "The First Ladies Cookbook" 1966 edition. Published Exclusively For PARENT'S MAGAZINE PRESS Library of Congress Card Number 65-19167
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Nutrition (calculated from recipe ingredients)
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Calories: 175
Calories From Fat: 149
Total Fat: 16.9g
Cholesterol: 50.4mg
Sodium: 201.9mg
Potassium: 145.7mg
Carbohydrates: 3.3g
Fiber: 1.5g
Sugar: <1g
Protein: 3.9g