Recipe - Gullivers Creamed Spinach

10 ounce Spinach, chopped
(frozen or fresh)
3 sl Bacon
1 small Onion
1 teaspoon Salt
One half teaspoon Pepper
3 tablespoon Flour
1 One fourth cup 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