Title: THE RECIPE FILE
;)
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Pasta,
Seafood and Eggs:
Saucy
Eggs in Spinach
from
River
Road Recipes II...
A
Second Helping
INGREDIENTS:
1
(10-ounce) package frozen chopped spinach
Nutmeg
to taste
Pepper
to taste
1
(10-3/4 ounce) can cream of shrimp soup
2
tablespoons milk
4
eggs
TO
PREPARE:
Cook
spinach according to package directions. Drain well. Add nutmeg
and pepper. Blend 1/4 cup soup with milk. Mix remaining soup
with spinach. Heat. Place spinach mixture in four greased 1-cup
individual baking dishes. Break an egg into each dish. Spoon
the soup-milk mixture over eggs. Bake in a 350 degree oven for 15
to 20 minutes or until eggs are set.
SERVES:
4
Copyright 1994 The Junior
League of Baton Rouge, Inc. All rights reserved.
Visit The
Junior League of Baton Rouge web site to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.
The Junior League of Baton
Rouge, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
fundraising efforts, including from the sale of River
Road Recipes II, are returned to the community.
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