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Full Online Book HomeLearning KitchenStews - Spinach - Leek Dip
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Stews - Spinach -  Leek Dip Post by :dmarks2010 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3229

Click below to download : Stews - Spinach - Leek Dip (Format : PDF)

Stews - Spinach - Leek Dip

1 c. mayonnaise (can use light)
1 1/2 c. sour cream (can use light)
1 10 oz. pkg. frozen spinach, thawed and well-drained
1 sm. can water chestnuts, drained and chopped
3 scallions, chopped
1 pkg. Knorr Leek Soup mix
Bread bowl, for serving

Using food processor, blend all ingredients. Refrigerate several hours or overnight.
To serve, cut top off of bread bowl and scoop out insides. Place dip in bowl and serve with bread pieces and raw vegetables.
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Stews - Spinach -  Spinach Enchiladas By Ang Stews - Spinach - Spinach Enchiladas By Ang

Stews - Spinach -  Spinach Enchiladas By Ang
2 cups defatted chicken stock 1 cup diced mild canned green chili peppers 2 tomatoes, peeled and diced 2 tablespoons finely chopped onions 2 cloves garlic, minced 2 tablespoons cornstarch 2 tablespoons water 11/4 pounds fresh spinach, coarsely chopped 8 corn tortillas In a 2 quart saucepan, combine the stock, peppers, tomatoes, onions and garlic. Bring to a boil. Simmer over medium heat for 15 minutes. In a cup, combine the cornstarch and water. Add to the pan. Cook, stirring until the mixture thickens. Remove from the heat. While the sauce is cooking, steam the spinach for 5 minutes, or until

Stews - Seafood -  Sweet Creamed Lobster Stew Stews - Seafood - Sweet Creamed Lobster Stew

Stews - Seafood -  Sweet Creamed Lobster Stew
2 Qrtr live lobsters; or up to 3 3 tb Butter 4 c Half n Half 1/2 pt Whipping cream 1/4 cup dry sherry Steam the lobsters. Remove the meat from the shell. Cover and cool. Melt the butter in an enamelled cast-iron saucepan or a flameware saucepan. Add the lobster meat and simmer over low heat for a few minutes, add the Half 'n Half and stir most of the time until hot, add the cream and sherryand keep on stirring. When hot, simmer for a few minutes, but do not boil. Cool. Cover and refrigerate 12 to 24 hours