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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Aubrey's Creamed Spinach Recipe

4.8 stars - based on 13 votes
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This recipe for Aubrey's Creamed Spinach is from Lewis Lovin' Spoonful CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 pkg frozen chopped spinach, cooked and drained (about 1.5 pounds) or 2 cups cooked fresh spinach
1 stick margarine
3 T minced onions
1 tsp. minced garlic
2 T all-purpose flour
dash nutmeg
1 c. whipping cream or half and half
1 tsp. lemon juice
1/2 tsp Tabasco sauce
1 cube chicken bullion
1/4 c. parmesan cheese
1/4 c. mozzarella cheese
2/3 c. sour cream
Directions:
Directions:
Melt margarine. Add onions and garlic, and saute 3-5 min. Add flour and nutmeg, stirring with whisk to make a smooth sauce. Do not brown. Add cream; stir with whisk. Cook until mixture almost comes to a boil. Add lemon juice, Tabasco, and bullion. Once mixture comes to a boil, stir in cheeses, beating well. Turn off heat and stir in sour cream. (At this point, mixture can be refrigerated until needed.) Add spinach and blend well on low heat. Can be baked at 350º for 15 minutes if needed to keep warm.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
My good friend Sherry Lewallen gave me this recipe.

 

 

 

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