"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spinach with Nuts and Raisins Recipe

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This recipe for Spinach with Nuts and Raisins, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Zeller
Added: Monday, December 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 packages (10 oz) spinach
1/4 cup raisins
1 t salt
1/8 t pepper
1/8 t ground nutmeg
2 T butter or margarine
1 medium onion, chopped (1/2 cup)
1/4 cup pine nuts

Directions:
Directions:
Trim spinach, wash leaves well; drain. Pile into a large saucepah; cover. (no need to add water) Steam 10 minutes or just until leaves are wilted; drain well. Stir raisins, salt, pepper, and nutmeg. Keep warm. Saute onion in butter or margarine until tender in a small skillet. Add nuts and brown slightly. Pour into spinach mixture; stir to mix well. Heat just until thoroughly hot.

 

 

 

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