Mexican spinach

Yield: 6 servings

Measure Ingredient
2 tablespoons Butter or margarine
2 packs Spinach, chopped, frozen
1 teaspoon Salt
¼ cup Light cream
2 tablespoons Prepared horseradish
⅛ teaspoon Pepper
1 each Egg, hard-cooked, sliced

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 sliced hard cooked egg. Serves 6.

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

Shared by: June Hoffman, 9/93

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