Yield: 6 Servings
|6 ounces||Medium egg noodles|
|1½ quart||Boiling water|
|1 tablespoon||Vegetable oil|
|1 medium||Onion; chopped|
|1 pounds||Fresh spinach; washed, trimmed & chopped|
|1 cup||Sour cream|
|1||Clove (large) garlic; minced|
|1½ teaspoon||Basil; crumbled|
|1½ teaspoon||Oregano; crumbled|
|1 cup||Pitted ripe olives; cut in wedges|
|1 cup||Grated Monterey Jack cheese|
|1 cup||Grated Parmesan cheese|
Drop noodles into boiling water & return to boil. Reduce heat & simmer 7 minutes. Drain. While noodles cook, heat oil in skillet. Add onion & spinach & cook over medium-high heat for 4-5 minutes, or until onion is cooked & spinach is wilted. Stir in sour cream, basil, oregano, garlic & all but ¼ cup olives. Drain noodles & return to kettle. Add Monterey Jack cheese & half the Parmesan cheese. Heat, stirring, until melted. Stir in spinach mixture. Heat gently, but do not boil. Turn into serving dish.
Sprinkle with remaining olives & Parmesan cheese.
MRS. JAMES P. BAKER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .