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Recipe by: gwinian
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See below ingredients and instructions of the recipe
WALDINE VAN GEFFEN
VGHC42A-----
2 cn Clear chicken broth -- 14oz
Ea
1 cn Sliced stewed tomatoes --
(14 ounces)
12 oz V-8 juice
10 oz Cream of tomato soup
1 tb Sugar
10 oz Frozen chopped spinach
ds Nutmeg
Salt and pepper
Combine broth, tomatoes, juice and soup in a saucepan with a wire
whisk over memdium heat. Add remaining ingredients, without even
thawing spinach. Allow to heat gently 30 minutes on medium-low until
spinach is tender. Keep hot without letting it boil. Freeze
leftovers. Source: Gloria Pitzer's Make Alike Recipes.
Recipe By :
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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