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  Recipe Home » Main Course » Gulliver's Creamed Spinach
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  Gulliver's Creamed Spinach
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 236
Ingredients:
10 oz Spinach, chopped (frozen or fresh)
3 slice Bacon
1 small Onion
1 tsp Salt
1/2 tsp Pepper
3 tbsp Flour
1 1/4 cup Milk (we substitute a like quantity of 50/50 Kosher Parve creamer and water)
Instructions:
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
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