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Spinach Butter Recipe | |
Italian Potpourri | |
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Ingredients:
3 1/2 ounces spinach7 tablespoons butter, softened salt
Directions:
Cook the spinach in just the water clinging to its leaves after washing for 5 minutes until tender. Drain well, squeezing out as much liquid as possible, and chop finely. Cream the butter in a bowl, then beat in the spinach and season with salt.For roast meat, but would work well as a spread.
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