1 sm. chopped onion
2 T. butter
1 lb. fresh mushrooms
1 pkg. Stouffer's spinach souffle
Wash mushrooms. Remove and chop stems. Saute onion and chopped stems in butter. Fry and crumble bacon. Mix bacon, onion and mushroom stems with thawed spinach. Spoon into mushroom caps. Broil until brown. These can be made ahead of time, refrigerate, then broiled at the last minute. Serves 4 to 6.
Mrs. Kent (Jeanne) Frank
Our Swiss Pantry II
First Mennonite Church
1987
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