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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Aunt Barbara Tolley’s Superb Spinach Recipe

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This recipe for Aunt Barbara Tolley’s Superb Spinach is from The Navatuary Family and Friends 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 packages frozen chopped spinach
12 Tb. butter
5 Tb. flour
1 ½ c drained spinach water
1 ½ tsp freshly grated nutmeg
salt
home made croutons
Directions:
Directions:
Cook spinach in 1 ½ c. salted water until just done. Drain spinach and reserve water. Make cream sauce as follows: melt butter, add flour and freshly grated nutmeg, stir and cook for two minutes. Add 1 ½ c. spinach water gradually while stirring constantly. Add drained spinach and stir well. Place in buttered casserole, and before heating, top with homemade croutons. Heat in slow oven before serving.

Homemade croutons: spread both sides of day-old Arnold or Pepperidge Farm bread with melted butter. Cut into cubes. Place on cookie sheet in 350 degree oven until golden brown, tossing them a couple of times (or fry to golden brown in skillet, tossing several times. This is what I do.).
Personal Notes:
Personal Notes:
“When Steven was about 14, we took a road trip from NY to Denver, the Tetons, Yellowstone, Mt. Rushmore, the Black Hills and finally across Minnesota and Wisconsin where we stayed overnight with Aunt Barbara. She served ham loaf and this spinach. That meal is among my 5 favorites of all time”. Barbara Stevens

 

 

 

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