6 oz Medium egg noodles
1 1/2 qt Boiling water
1 tbsp Vegetable oil
1 medium Onion, chopped
1 lb Fresh spinach, washed, trimmed & chopped
1 cup Sour cream
1 Clove (large) garlic, minced
1 1/2 tsp Basil, crumbled
1 1/2 tsp Oregano, crumbled
1 cup Pitted ripe olives, cut in wedges
1 cup Grated Monterey Jack cheese
1 cup Grated Parmesan cheese
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Drop noodles into boiling water & return to boil. Reduce heat & simmer 7 minutes. Drain. While noodles cook, heat oil in skillet. Add onion & spinach & cook over medium-high heat for 4-5 minutes, or until onion is cooked & spinach is wilted. Stir in sour cream, basil, oregano, garlic & all but 1/4 cup olives. Drain noodles & return to kettle. Add Monterey Jack cheese & half the Parmesan cheese. Heat, stirring, until melted. Stir in spinach mixture. Heat gently, but do not boil. Turn into serving dish. Sprinkle with remaining olives & Parmesan cheese.
MRS. JAMES P. BAKER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390.
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