Creamed Spinach and Dumplings
from: uww...@yahoo.com (jacob werner) 
i'm seeking a recipe for creamed spinach. my grandmother used to make 
it and it was the best. it just seems like nobody thought to save her 
recipe. 
 
any ideas appreciated. 
 
--------- 
 
my family enjoys a creamed spinach recipe that my grandma used to make 
when my father was growing up. it is especially good over dumplings. 
hopefully this might help you out. 
 
marie 
 
 
creamed spinach 
 
4 Tbsp  lard or shortening
3 Tbsp  flour
5 to 10 clove  garlic, chopped fine
10   green onions, only the top green part, chopped (save the white parts
  for another use)
3 box  frozen spinach (10 oz boxes), thawed and drain any liquids out
2 cup  milk (may need a bit more)
  salt to taste
 
in a kettle or large saucepan melt the lard or shortening and add the 
flour. cook over medium heat until flour is just slightly brown. add the 
onion greens and the garlic and cook just a minute longer (so that garlic 
just gets a touch of color). add the spinach and the milk. you might 
need to add more milk than listed to get the consistency that you want. 
let this cook over very low heat (just so that it bubbles every once in a 
while) for about a half hour or so, stirring often. serve over dumplings 
(recipe follows) or wide noodles. 
 
 
dumplings 
 
4   eggs
1 cup  water
1 tsp  salt
4 cup  flour
 
mix all ingredients together. bring a large pan of water to a boil and 
drop teaspoonfuls of dumpling mixture in to the boiling water. simmer for 
about 15 to 20 minutes until done. drain and serve with creamed spinach. 
 
-- 
(ID: 6421) Mirror: rec.food.recipes: Sun, Aug 29, 2004


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