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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pennsylvania Dutch Spinach Recipe

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This recipe for Pennsylvania Dutch Spinach is from The Lange Family 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:  
4 slices bacon
3 cups raw spinach (Mom used 13½ ounce can of Del Monte whole leaf spinach)
3 tablespoons flour
1-1/2 cups hot water (or 1-1/4 cups water and 1/4 cup spinach juice from can)
2 tablespoons sugar
1 tablespoon white vinegar
3/4 teaspoon salt
Dash of pepper
2 hard cooked eggs
Directions:
Directions:
Fry bacon until crisp. Remove from pan. Add flour to bacon drippings and blend thoroughly. Add hot water and cook over low heat until thick, stirring constantly. Add sugar, vinegar, and seasonings. Add spinach and crumbled bacon, then top off with sliced hard cooked eggs. Sprinkle with paprika.
Number Of Servings:
Number Of Servings:
Serves 6 (or two if it was just Mom and I!).
Personal Notes:
Personal Notes:
This was a favorite of Mom’s and mine. No one else in the family liked spinach. They just didn't know what they were missing with this dish!

 

 

 

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