| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Fresh spinach, carefully |
|
|
Washed or frozen spinach |
|
|
Thawed |
| 6 |
tb |
Parmesan cheese, grated |
| 6 |
tb |
Onion, finely minced |
| 6 |
tb |
Heavy cream |
| 5 |
tb |
Butter, melted |
| 1/2 |
c |
Cracker crumbs |
INSTRUCTIONS
FIRST LADIES CKBK
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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