Recipe - June Meyers Authentic Hungarian Style Spinach

1 pound Fresh spinach
or swiss chard, cooked,
well drained and
chopped
OR1 pack of frozen chopped
spinach, thaw, cook and
drain well
2 tablespoon Butter
1 cl Fresh garlic, finely chopped
2 tablespoon Flour
One fourth teaspoon Salt
1/8 teaspoon Ground pepper
Three fourths cup Cream OR milk

I never knew what spinach was until I was a teenager. My parents always
planted Swiss chard, with the red veins, because the yield was greater than
spinach and the flavor was milder. I remember picking the Swiss chard and
washing those giant leaves for Hungarian creamed Swiss chard or spinach.
This is creamed spinach with a Transylvanian touch. Regards, June Meyer.

Melt in a small saucepan over low heat 2 Tbs. butter with 1 finely chopped
fresh garlic clove. Saute garlic in butter a minute or so. Do not let
garlic burn or it will be bitter. Blend in 2 Tablespoons flour to make a
roux. Add One fourth tsp. salt, 1/8 tsp. pepper and heat until mixture bubbles,
stirring constantly. Remove from heat. Add gradually Three fourths cup of cream or
milk. Return to heat and stir until mixture is smooth and thickened. Blend
well drained spinach into sauce and serve. Serves 4

If you try one of my recipes please tell me what you think.
EMail me at: june4@interaccess.com WALT
Posted to EATL Digest 25 November 96

Date: Tue, 26 Nov 1996 22:50:04 0500

From: Walt Gray waltgray@MNSINC.COM