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Mexican Spinach

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      Title: MEXICAN SPINACH
 Categories: Mexican, Vegetables
      Yield: 6 Servings
 
      2 tb Butter or margarine
      2 pk Spinach, chopped, frozen
      1 ts Salt
    1/4 c  Light cream
      2 tb Prepared horseradish
    1/8 ts Pepper
      1 ea Egg, hard-cooked, sliced
 
  Melt butter or margarine in a saucepan; add spinach and salt. Cover.
  Place on a high heat until steaming; turn to a lower heat and cook
  until just tender. Drain. Add light cream, horseradish and pepper;
  heat. Garnish with sliced hard cooked egg. Serves 6.
  
  From: Florence P. Hanford's Television Kitchen Meals, 1964.
  
  Shared by: June Hoffman, 9/93
 
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