Gulliver's Creamed Spinach
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Gulliver's Creamed Spinach
  Spinach    Entrees  
Last updated 6/12/2012 1:02:02 AM. Recipe ID 25465. Report a problem with this recipe.
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      Title: Gulliver's creamed spinach
 Categories: Entrees, Usenet
      Yield: 6 Servings
 
     10 oz Spinach, chopped
           -(frozen or fresh)
      3 sl Bacon
      1 sm Onion
      1 t  Salt
    1/2 t  Pepper
      3 T  Flour
  1 1/4 c  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:
  
  *  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.
  




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Recipe ID 25465 (Apr 03, 2005)

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