Melba's Jammin' wrote:
> Do you just mix cooked spinach into a bechamel-type sauce? Maybe a
> little nutmeg? When I cook spinach, I don't chop it * I leaves the
> leaves whole. For making creamed, can I still do it that way or should
> I be chopping the spinach before I cook it? IMWTK.
Bechamel? Is that french for a can of Cream of Chicken
I chop up the block with a fork or something as soon
as it's thawed enough to do so. That helps it thaw