Pasta with Spinach and Bacon Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 package cooked spinach (or use creamed cooked spinach foregoing the gravy-making)
1/2 pound of bacon, cut in small pieces
1/2 pound spiral pasta, cooked al dente
1 package of bourgoine cheese, found in specialty cheese stores (or a similar herbal soft cheese, i.e. Alouette soft herbal creamed cheese)
1/2 small chopped onion
about 1 Tblsp flour
Chicken bouillon
1 can mushrooms
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Directions: |
Directions:Fry the bacon until crisp, add onion, stir until glazed; add the flour and stir with a little water to create a milky-looking gravy. Add chicken boullion (or 1 c broth),
spinach, mushrooms and pasta. Stir all and serve.
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Number Of
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Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:60 minutes |
Personal
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Personal
Notes: It was hot and humid, a typical Iowa summer day. I was 15 or 16 years of age, travelling from California with a Greyhound bus to Iowa for summer vacation. My folks thought I would "learn" something from being on a farm with my relatives. My first week, I spent with Aunt Evelyn. The thing I remember most was that she starched and ironed my blue jeans! I stomped and wiggled to get the creases out and by the end of the week, the jeans were back to just right. The other thing I remembered her white chicken gravy - it tasted sooo gooood! Never did get that darn recipe!
Uncle Les came and picked me up to spent a couple of weeks with him, Aunt Ruby and the cousins. That's where my education began with corn picking and canning. The humidity and heat were atrocious--something I had forgotten about Iowa summers. It was corn picking at the best time of the season. Nordahl, Richard and I had to chuck the ears and clean the silk off the hundreds of cobs. There was no end in sight. The girls, Caroline and Kate helped aunt Ruby with the actual canning. What a process! Hot kitchen, hot water, and lots of jar-washing. Enough of corn was "put up" that day to feed an army. I was so sick of smelling corn that my tastebuds went south.
To this day, corn is not my almost favorite, but I do remember this:
Mix 1 jar of Corn (or can) with some onion, green and red peppers, fresh parsley and a chunk of Velveeta.
Heat thoroughley until cheese is melted. Serve.
After the corn canning ordeal, I left to spent some time with my grandparents in Denison.
My real recipe love is one my wife received from her cousin Nellie who lives in the Netherlands.
Happy 70th Anniversary
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