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Full Online Book HomeLearning KitchenVegetables - Spinach - Spinach Deviled Eggs
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Vegetables - Spinach -  Spinach Deviled Eggs Post by :human Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1191

Click below to download : Vegetables - Spinach - Spinach Deviled Eggs (Format : PDF)

Vegetables - Spinach - Spinach Deviled Eggs

12 hard-cooked eggs
1/4 cup mayonnaise
2 tbls. vinegar
2 tbls. butter or margarine
1 tbls. sugar
1/2 tsp. pepper
1/4 tsp. salt
1/2 cup frozen chopped spinach, thawed and squeezed dry
4 bacon strips, cooked and crumbled

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl mash yolks with fork.

Stir in remaining ingredients, adding the bacon and spinach last; mix well. Spoon into egg whites. Serve immediately.
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Vegetables - Spinach Dip Recipes By Fruffy Vegetables - Spinach Dip Recipes By Fruffy

Vegetables - Spinach Dip Recipes By Fruffy
Spinach Dip5 (10 oz.) Pkgs frozen spinach1/2 cup butter2 Tbsp. margarine1 medium Onion, chopped2 Tbsp. minced garlic1 1/2 tsp. salt (more or less to taste)2 1 /2 cups sharp Cheddar cheese, shredded1 cup Parmesan cheese16 oz. Sour cream1 1/2 cups heavy creamThaw spinach and squeeze out as much liquid as possible.In a saucepan, melt butter and margarine and sauté medium minced onion and minced garlic. Add salt. Then slowly add Cheddar cheese, stirring until melted. Add Parmesan cheese, stirring until melted. When smooth add sour cream and heavy cream, stirring until mixture resembles a heavy cream soup.

Vegetables - Spinach -  Spinach Crepes With Ham Sauce Vegetables - Spinach - Spinach Crepes With Ham Sauce

Vegetables - Spinach -  Spinach Crepes With Ham Sauce
A must have recipe. It can be made ahead and assembled when you are ready to serve. It is inexpensive. It is eye appealing. It tastes great! Found this in a Palm Beach newspaper food section in 1971. Crepes: 1 c. flour 1/2 t. baking powder 1/2 t. salt 2 eggs 1 c. milk Combine dry ingredients. Combine eggs and milk, beating slightly. Add dry ingredients to egg mixture and beat until smooth. Refrigerate for 1 hour. For each crepe pour 3T. of batter, all at once, into heated lightly buttered 6-8" skillet. Rotate pan quickly to spread batter evenly over