Title: Creamed Spinach
Categories: Penndutch, Vegetables
Yield: 1 Servings

1/4 Spinach (peck)
1/2 ts Salt
1 ds Pepper
1/8 ts Nutmeg
1 tb Butter
2 ts Flour
3/4 c Milk

Pick over and wash spinach thoroughly. Add salt and cook until tender. Do
not add water. Chop the spinach very fine. Melt the butter in a saucepan,
add the flour and blend. Slowly add the milk and stir constantly until
mixture thickens. Combine with the chopped spinach, add the pepper and
nutmeg and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini