Recipe - Crab Meat Florentine

4 tablespoon Butter or margarine
One half cup Chopped onions
2 cn Cream of mushroom soup
1 ct (8oz) sour cream
1 cn (6oz) cut or sliced up mushrooms
One half cup Grated parmesan cheese
One half teaspoon Dry mustard
One half teaspoon Monosodium glutamate;
optional
1 pound Fresh or canned crab meat
2 tablespoon Madiera wine
1 tablespoon Chopped parsley or chives
2 pack (10oz) frozen chopped
spinach

Saute onion in melted butter in large skillet. Add soup, sour cream,
mushrooms, cheese, mustard & MSG. Cook until smooth & thoroughly blended.
Stir into this mixture the crab meat, Madiera & chives or parsley. Cook
spinach according to package directions, or place in saucepan with 2 cups
water & boil for 10 minutes. Drain. In a casserole, place half the drained
cooked spinach, then layer half the crab meat mixture, then another layer
of spinach and the top layer is the remaining crab mixture. Heat in 350
oven for 30 minutes. Yields 8 servings. Freezes well.

MARY ANN WHALEY

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.