| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(12 ounces) frozen spinach souffl |
| 6 |
oz |
Cooked ham, diced |
| 3 |
|
Fresh Idaho potatoes, baked |
| 1/2 |
ts |
Salt (optional) |
| 2 |
tb |
Butter or margarine (optional) |
| 2 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
Remove souffl from foil packaging; place in shallow microwave safe baking
dish. Cook on Medium 4 to 5 minutes or until souffl can be broken up,
rotating dish once. Stir in ham. Cover loosely with plastic wrap; cook on
High 4 to 5 minutes or until heated through, stirring once. Meanwhile, cut
potatoes in half lengthwise. Fluff each half with fork; season with salt.
Top with spinach mixture and cheese.
Makes 3 servings. From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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