"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Creamed Spinach Recipe

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This recipe for Creamed Spinach, by , is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Rupsis
Added: Sunday, June 7, 2009


10 tbsp butter
1/2 c. flour
1/2 tsp. salt (or more to taste)
1/2 tsp. pepper
dash nutmeg
2 c. half and half
8 oz. cream cheese (low fat is fine)
2 small or 1 medium onion, minced
6 cloves garlic, minced
4 10 oz. pkgs frozen spinach, thawed and drained
1/2 c. water
1/3 - 1/2 c. grated parmesan cheese (the real stuff, not the green can kind)

On medium low, melt 6 tbsp butter in saucepan. Stir in flour, salt, pepper, and nutmeg. Slowly whisk in half and half. Stir in cream cheese.
Increase heat to medium. Whisk mixture constantly until thick and smooth. Remove from heat.
In skillet on medium heat, saute onion and garlic in remaining 4 tbsp butter until transparent. Reduce heat to medium low. Add spinach and water. Cover, simmer, and stir occasionally for 8 min.
Stir spinach mixture into creamy mixture. Stir often on medium heat until warm throughout. Remove from heat and fold in parmesan.

Personal Notes:
Personal Notes:
To adjust the creaminess to your taste, add the creamy mixture to the spinach (instead of vice versa) until it's as creamy as you'd like.




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