Recipe - Meek Spinach

2 pack (10oz) frozen chopped
spinach
1 One fourth Stick butter
1 lg Onion; grated
1 cn (10.75oz) cream of mushroom
soup
One fourth teaspoon Pepper
1 teaspoon Worcestershire
One half teaspoon Seasoned salt
1 teaspoon Garlic salt
One half Lemon; juice of
Parmesan cheese
Bread crumbs

Cook spinach according to package directions and drain well. Melt butter
and saute onion until clear and tender. Heat undiluted soup; season with
remaining ingredients, saving cheese and bread crumbs for topping. Combine
crumbs and plenty of Parmesan cheese. Bake at 350 for 30 minutes.

MRS B.M. MEEK (SUSAN)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.