PEACHFRONT COOKS

THE PEACHFRONT CONURE FILES
TROPICAL STORM BILL CRUSHES OUR HOUSE LIKE A BUG PHOTOS
BIRDS***BIRDING***WILDLIFE GARDENING
SF/BOOKWORM***NUCLEAR/SPACE AGE
BLACKJACK*** TRAVEL

a donation is never required to read my site, but if you want to chip in, all donations are going to the bird food fund

photo copyright © 1987 by Elaine Radford, all rights reserved

creamed spinach with whatever Note: The recipe was inspired by Emeril's creamed spinach, but poor Emeril can take no blame for my version. I was trying to use up little bits of this and that, because my freezer had been emptied for the hurricane Gustav evacuation and so I pretty much only had small items that could fit into a mini-cooler. The recipe is tasty but I suspect it could get even more tasty as I develop it over time. Ingredients: 8 oz package frozen spinach REAL butter 1/2 cup whole milk shredded cheddar cheese, at least 4 ounces 1 clove fresh garlic, minced a random amount of garlic chive cut from my garden patch salt, fresh ground black pepper Preheat oven to 3750 F. Boil and drain spinach. Melt butter in saute pan. Quickly saute garlic chive in the butter. Salt and pepper spinach, then stir in spinach. Stir in garlic and milk. Bring to boil. It will happen fast, so be ready to immediately turn down heat, as you never want to burn garlic. Stir in a generous amount of the grated cheese. Let it cook down a little but never let it burn. Pour the spinach mix into a greased casserole pan and spread a very generous portion of the grated cheese on top. Cook for a few minutes until the cheese is melted. I sprinkled the finished product with cayenne pepper but I'm not sure that it made any difference.   previous - next