CREAMED SPINACH (312)    RECIPE (114)

• MARGARINE, SALTED, BULK
  QUANTITY:   .5
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   .5
• FLOUR, GENERAL PURPOSE
  QUANTITY:   .25
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   .25
• MILK, DRY, NONFAT
  QUANTITY:   .70313
  ASSOCIATED NUTRIENT:   MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A
  NUTRIENT AMOUNT IN LBS.:   .70313
• MILK, EVAPORATED, UNSW
  QUANTITY:   2
  ASSOCIATED NUTRIENT:   MILK, CND, EVAPORATED, UNSW, W/ADDED VIT A
  NUTRIENT AMOUNT IN LBS.:   2
• SALT
  QUANTITY:   .125
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .125
• WORCESTERSHIRE SAUCE
  QUANTITY:   .0026
  ASSOCIATED NUTRIENT:   WORCESTERSHIRE SAUCE
• SPINACH, FROZEN, CHOPPED
  QUANTITY:   18
  ASSOCIATED NUTRIENT:   SPINACH, FRZ, CHOPPED, CKD W/SALT
  NUTRIENT AMOUNT IN LBS.:   18

1) MELT MARGARINE. STIR IN FLOUR. COOK TO FORM ROUX.
   DO NOT BROWN. RETAIN FOR STEP 3.
2) RECONSTITUTE MILK. COMBINE WITH EVAPORATED MILK, SALT AND
   WORCESTERSHIRE SAUCE. BLEND THOROUGHLY.
3) STIR MILK MIXTURE INTO ROUX FROM STEP 1. COOK FOR 5 MINUTES
   UNTIL SMOOTH AND THICKENED. RETAIN FOR STEP 5.
4) COOK SPINACH UNTIL TENDER. DRAIN.
5) COMBINE SPINACH WITH CREAM SAUCE FROM STEP 3; MIX TO DISTRIBUTE.
   SERVE HOT.