I just made a bowl of creamed spinach using the
store brand (Raley's) Cream of Chicken Soup.
That was wonderful, just like what I remember.

In a small suacepan, I put a brick of frozen
spinach over low heat. After several minutes,
I flipped it to thaw the other side. Once it
was mostly thawed through, I broke it up to
further speed up thawing.

Once it was completely thawed, I added the
can of soup. I left it on low heat, covered,
stirring occasionally. Once it was thoroughly
heated up, it was ready to eat. Mmmmm.

Just goes to show you don't need more than
two ingredients to make a fine pot of
creamed spinach. Some people just feel
compelled to make things complicated,
when they can be quick and easy.

Mark Thorson wrote:
> I just made a bowl of creamed spinach using the
> store brand (Raley's) Cream of Chicken Soup.
> That was wonderful, just like what I remember.
>
> In a small suacepan, I put a brick of frozen
> spinach over low heat. After several minutes,
> I flipped it to thaw the other side. Once it
> was mostly thawed through, I broke it up to
> further speed up thawing.
>
> Once it was completely thawed, I added the
> can of soup. I left it on low heat, covered,
> stirring occasionally. Once it was thoroughly
> heated up, it was ready to eat. Mmmmm.
>
> Just goes to show you don't need more than
> two ingredients to make a fine pot of
> creamed spinach. Some people just feel
> compelled to make things complicated,
> when they can be quick and easy.

Canned cream of chicken soup counts as one ingredient?

I love creamed spinach, I must say. I usually make it for Thanksgiving, but
skipped it this year since there were only a few of us. Now I'm tempted to
go down and whip some up. But I suppose the easy allure of leftovers will
intervene.

On Fri, 24 Nov 2006 19:02:09 GMT, "Janet Puistonen"
> wrote:

>I love creamed spinach, I must say. I usually make it for Thanksgiving, but
>skipped it this year since there were only a few of us. Now I'm tempted to
>go down and whip some up. But I suppose the easy allure of leftovers will
>intervene.

I had creamed spinach yesterday at Thanksgiving dinner. My friend's
MIL made it: evidently it is a tradition in their family. I think it
was the worst creamed spinach I ever had..it tasted burnt to me.. And
it had been cooked to death..and was incredibly slimy. I could only
choke down a mouthful of it.

Her sons praised it for the "nutty" flavor it had....and they inhaled
it.

I have had good creamed spinach before, and it didn't taste like
that..and it certainly wasn't as slimy.

Christine

Christine Dabney wrote:
> On Fri, 24 Nov 2006 19:02:09 GMT, "Janet Puistonen"
> > wrote:
>
>> I love creamed spinach, I must say. I usually make it for
>> Thanksgiving, but skipped it this year since there were only a few
>> of us. Now I'm tempted to go down and whip some up. But I suppose
>> the easy allure of leftovers will intervene.
>
> I had creamed spinach yesterday at Thanksgiving dinner. My friend's
> MIL made it: evidently it is a tradition in their family. I think it
> was the worst creamed spinach I ever had..it tasted burnt to me.. And
> it had been cooked to death..and was incredibly slimy. I could only
> choke down a mouthful of it.
>
> Her sons praised it for the "nutty" flavor it had....and they inhaled
> it.
>
> I have had good creamed spinach before, and it didn't taste like
> that..and it certainly wasn't as slimy.
>
> Christine

Maybe they used--[shudder]--canned spinach?