Yield: 6 Servings
|3 packs||(10-oz) frozen chopped spinach|
|5 \N||Eggs; separated|
|\N \N||Hollandaise sauce|
Butter a cookie sheet generously. Cover with waxed paper larger than cookie sheet (about 1 inch wider). Butter paper generously. Cook spinach in almost no water until just done; drain and squeeze dry. Add butter, nutmeg, salt and pepper to taste. Beat egg whites until stiff; fold into spinach mixture. Spread on waxed paper to cover cookie sheet. Bake at 375 for 15-18 minutes or until top springs when touched. Turn immediately over onto damp tea towel. Quickly peel off paper. Roll in towel lengthwise if not used immediately. When ready to serve, unroll and fill, roll and wrap in foil.
Heat thoroughly in 350 oven until warm. Top with Hollandaise sauce.
FILLING: Begin with a medium white sauce base, flavored with freshly ground Parmesan cheese, seasoned salt, lemon pepper and Worcestershire. Add to this base any of the following: chopped chicken, mushrooms, chopped green onion; or shrimp, scallops, mushrooms and green onions; or crabmeat or chopped lobster. Note: For a gourmet lunch, add a fresh fruit salad with honey-lime dressing and a buttered roll.
MRS W.F. NELSON (LYNNE)
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .