Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------SPINACH-------------------------------
2 lb Spinach
1 c White Sauce

--------------------WHITE SAUCE BECHAMEL-------------------------
1 tb Butter
1 1/2 tb Flour
1 c Milk -- warmed

SPINACH: Cook spinach briefly by either boiling or steaming. Drain and
squeeze out excess moisture. Mix with 1 cup white sauce and warm over
low heat, 3-to-5 minutes.

WHITE SAUCE (BECHAMEL): Melt the butter in a saucepan over low heat.
Add the flour and cook, stirring with a wooden spoon, 2-to-3 minutes.
Remove from heat, add the hot milk gradually, stirring constantly
with a whisk. Return to the heat and simmer, stirr

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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