On Tue, 22 Dec 2009 12:10:28 -0500, blake murphy
> wrote:

>On Mon, 21 Dec 2009 16:07:07 -0800, sf wrote:
>
>> On Mon, 21 Dec 2009 15:39:00 -0800, Mark Thorson >
>> wrote:
>>
>>>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.
>>
>> thanks
>
>i used to make this once in a while:
>
>8 oz. package frozen chopped spinach
>
>1 1/2 tbls butter
>
>1/4 - 1/2 tsp salt
>
>1/2 tsp dehydrated minced onion (maybe more)
>
>1/2 cup sour cream
>
>*
>
>place partially thawed spinach in pan with butter; sprinkle with salt. add
>onion. cook, covered over high heat 1 minute; stir to mix with onion.
>lower heat and cook for five minutes more or until spinach is completely
>thawed and soft. add sour cream, blend well, turn off heat.
>
>(from betty wasons 'the everything cookbook')
>
>this is pretty easy and pretty tasty as well. you can muck about with the
>seasonings, of course.
>
Thanks *sour* cream, huh? I usually have that on hand.

--
I love cooking with wine.
Sometimes I even put it in the food.