Gulliver's Creamed Spinach

Title:
Gulliver's Creamed Spinach

Yield:
6 Servings

Categories:
Entrees




Ingredients:





    10 oz Spinach, chopped


          -(frozen or fresh)


     3 sl Bacon


     1 sm Onion


     1 ts Salt


   1/2 ts Pepper


     3 tb Flour


 1 1/4 c  Milk (we substitute


          -a like quantity of


          -50/50 Kosher Parve


          -creamer and water)






 Rinse and chop the spinach.  Place the chopped spinach in a heavy skillet,


 cover, and steam until wilted, stirring occasionally. There is no need to


 add water other than what clings to the leaves from washing. (If you are


 using frozen spinach, place over low or medium heat to thaw and allow


 excess water to evaporate) Transfer to small bowl and squeeze completely


 dry.


 


 Grind bacon and onion very fine and place in saucepan. Saute bacon and


 onion until bacon is cooked. Stir in flour to make smooth paste. Gradually


 add milk. Bring to boil and simmer 10 minutes over low heat until


 thickened.


 


 Add salt and pepper.  Grind spinach fine and add to cream sauce.


 


 NOTES:


 


 *  Creamed spinach with bacon -- This is a creamed spinach recipe that we


 found in the _Los Angeles Times_. It produces a creamed spinach that even


 my wife likes.


 


 *  You may find that you want to add extra milk and give the finished soup


 a final heating in the microwave. We did, and it didn't hurt it one bit.


 


 : Difficulty:  easy.


 : Time:  10 minutes preparation, 15 minutes cooking.


 : Precision:  approximate measurement OK.


 


 : Daniel Faigin and Karen Davis


 : Santa Monica, California, USA


 : {akgua ihnp4 hplabs cbosgd}!sdcrdcf!faigin sdcrdcf!faigin@LOCUS.UCLA.EDU


 


 : Copyright (C) 1986 USENET Community Trust


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini