Title: Mexican Spinach
Categories: Mexican Vegetable
Yield: 6 Servings

2	tb	Butter or margarine
2	pk	Spinach, chopped, frozen
1	ts	Salt
1/4	c	Light cream
2	tb	Prepared horseradish
1/8	ts	Pepper
1		Egg, hard-cooked, sliced

Melt butter or margarine in a saucepan; add spinach and salt. Cover. Place on a high heat until steaming; turn to a lower heat and cook until just tender. Drain. Add light cream, horseradish and pepper; heat. Garnish with sliced hard cooked egg. Serves 6.

From: Florence P. Hanford's Television Kitchen Meals, 1964.

Shared by: June Hoffman, 9/93

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