Recipe - Mexican Spinach

2 tablespoon Butter or margarine
2 pack Spinach, chopped, frozen
1 teaspoon Salt
One fourth cup Light cream
2 tablespoon Prepared horseradish
1/8 teaspoon Pepper
1 Egg, hardcooked, cut or sliced up

Melt butter or margarine in a saucepan; add spinach and salt. Cover. Place
on a high heat until steaming; turn to a lower heat and cook until just
tender. Drain. Add light cream, horseradish and pepper; heat. Garnish with
cut or sliced up hard cooked egg. Serves 6.

From: Florence P. Hanford's Television Kitchen Meals, 1964.

Shared by: June Hoffman, 9/93

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