sf wrote:
>
> On Sun, 20 Dec 2009 15:49:23 -0500, "Janet" >
> wrote:
>
> >I LOOOOVE creamed spinach. In virtually every guise.
>
> Do you make creamed spinach at home? Would you please post your
> recipe. For me, it's a restaurant dish (and not very often).

I make it the easy way. Place a brick of frozen spinach
in a saucepan on the stovetop over a burner on low.
When it's thawed on one side, flip it over. When it's
soft enough, break it up with a fork or something.
When it's almost completely defrosted, dump in a can
of Cream of Chicken soup. DO NOT USE CAMPBELL'S BRAND.
Any generic brand will be a copy of old Campbell's
Cream of Chicken soup. Use that. The new Campbell's
Cream of Chicken soup is a horrible abomination, and
completely unsuitable for making creamed spinach.

Stir it in, and when the whole thing is hot, serve.
This is my idea of comfort food.

Other people may post recipes for creamed spinach
that have more than two ingrediants. Ignore them.
This is the simple and easy way to do it.