"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Creamed Spinach, by Sue Shawkey, is from Cooking With Care,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 tbsp. butter 2 tbsp. all purpose flour 2 (10 oz.) pkg. frozen chopped spinach, thawed and well drained 1 c. heavy cream 1/2 tsp. ground nutmet 1/2 tsp. garlic powder 1/2 tsp. salt
In a large skillet, melt the butter over medium heat; stir in the flour until the mixture is combined and golden. Add the remaining ingredients; mix well and cook for 3 to 5 minutes, or until heated through. Option: Two 10 ounce packages of fresh spinach can also be used; just chop it and boil until tender, then drain well and proceed as directed.
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