1 1/2 pounds fresh Spinach?, cooked, drained and chopped 1 Egg?, beaten
Preheat oven to 350. Combine spinach and egg in a bowl, and mix well with a fork.
2 tsp Butter? 1 tbsp Chicken Stock? 1/2 cup Scallion?s, chopped 1/2 cup fresh Button Mushroom?s, chopped 1/2 cup Carrot?s, grated
In a skillet, heat butter and broth over medium heat. Add scallions and saute until tender but not brown. Add mushrooms and carrots. Cook over low heat for 5 minutes or until liquid evaporates.
2 tbsp rice flour
1/4 cup evaporated Milk?
Add flour and continue to stir until vegetables are coated. Add evaporated milk and bring to a boil over medium heat, stirring constantly. Reduce heat and cook for 2 to 3 minutes, stirring constantly, then remove skillet from heat.
1/2 tsp salt 1/4 tsp Black Pepper? 1/4 tsp Nutmeg?
Stir in spinach mixture and add salt, pepper and nutmeg. Grease a loaf pan and spoon spinach mixture into the pan. Bake for 25 minutes or until firm. Cut into squares. Makes 4 servings.
from p. 73 The American Cancer Society's Healthy Eating Cookbook (c) 1999 (UFL 641.563 AME)
http://www.amazon.com/exec/obidos/ASIN/0944235379/acollectofdec-20
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