German Creamed Spinach

Wash spinach leaves thoroughly. In a large saucepan, cook spinach in as little water as possible until tender. As soon as spinach is thoroughly wilted, remove from heat, and drain in a colander, pressing with the back of a kitchen spoon to squeeze out excess liquid. Place on a cutting board; cut cooked spinach very fine. In a medium bowl, mix together Cream Sauce and spinach. Season with

salt and pepper. Serve immediately.

Cream Sauce

Ingredients

2 Tbs. butter

2 Tbs. finely chopped onion

2 Tbs. all-purpose flour

Salt and pepper to taste

1 C. milk

In a large frying pan over medium heat, melt butter. Add onion and sauté until soft; add flour and blend thoroughly. When perfectly smooth and free from lumps but not in the least browned, add salt and pepper. Gradually add milk; reduce heat to low and cook, stirring constantly, until sauce boils (may use some spinach juice in place of milk).