| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups/stews, Cookbook |
8 |
Servings |
INGREDIENTS
| 20 |
oz |
Frozen chopped spinach |
| 1 1/2 |
c |
Onions, chopped |
| 1/2 |
c |
Butter |
| 6 |
tb |
Flour |
| 6 |
c |
Chicken stock |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Parsley flakes |
| 1/4 |
ts |
White pepper |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
Thaw and drain spinach. Saute onions in butter until transparent. Add flour
and mix well. Slowly add chicken stock to flour mixture. Add drained
spinach and seasonings. Simmer 1/2 hour. Slowly blend in sour cream a
little at time. Cook 5 minutes. Garnish with fresh parsley.
Great for freezing.
>From magazine I bought at used book store: Cookbook Digest, Nov/Dec 1990
MC formatted by Brenda Adams <adamsfmle@sprintmail.com>; mc post 6/17/97
Recipe by: Virginia Seasons (Jr. League of Richmond) Posted to MC-Recipe
Digest V1 #648 by Badams <adamsfmle@sprintmail.com> on Jun 22, 1997
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