Heart: Uncreamed Spinach on Toast

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* Exported from MasterCook Mac *

 

Uncreamed Spinach on Toast

 

Recipe By : Heart of the Home, Ann Jackson (1995) p57

Serving Size : 1 Preparation Time :0:00

Categories : Leftovers Main Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup leftover vegetable -- to 1/2 cup

cauliflower

mushrooms

asparagus

zucchini

crumbled tempeh

watercress

yellow squash

artichokes

broccoli

cubed tofu

peas

corn

kale

spinach

---

2 tablespoons margarine -- to 3 tbsp

1/4 cup flour

- rice or millet flour is nice

1 cup soy milk

or vegetable broth or water

 

When I was a little girl in grad school, I used to walk home for

lunch everyday. This was not an ordinary walk. There was a little

path that wound around through the woods and a little creek. If you

were a good jumper (and it hadn't been raining too much), you could

hope from rock to rock, all the way down the creek. We used to swing

off a grape vine that put Cheetah to shame. If you didn't drop off at

the right time, you'd slam into a wall of rocks and poison ivy.

 

It was a great place to play before and after school, but on my way

home for lunch I was usually alone. One day in the late spring, the

water in the creek had gotten warm enough to wade in, and I had my

shoes off just fooling around in the creek meandering home. I thought

the world was my big red apple. About that time, I looked down and

right under my foot was a huge black snake. He was just stretched

out, smack-dab in the middle of the path, baking in the sun. That

snake took off like greased lightin' and so did I. I don't remember

my feet touching the ground until I was standing in the kitchen

telling my mamma about it, and helping her fix lunch. This is what we

made...

 

Find at least 1/4 to 1/2 cup of some leftover vegetable. We used any

of the above.

 

If you don't have any of these things left over, most of these

vegetables are fast cooking and will work fresh. You just need to

give the greens time to wilt, or the vegetables time to get soft.

 

Melt the margarine in a skillet. Add the flour and stir around a few

minutes, then put in the spinach or whatever vegetable you're using.

Remember, if this has already been cooked once, it won't need to cook

much. Stir around until well mixed and add the liquid. Stir until

thickened and spoon over toast. of course, you can add chopped

onions, parsley, mustard, nuts, and lots of different things to this

recipe, but just plain, it's still my favorite lunch.

 

 

 

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Per serving (excluding unknown items): 396 Calories; 28g Fat (62%

calories from fat); 10g Protein; 28g Carbohydrate; 0mg Cholesterol;

295mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 1 Lean Meat; 5 Fat

 

 

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