This is 4 oz cream cheese, 9 oz frozen creamed spinach thawed, 5 oz shredded cheese (I used half MJ and half Swiss), 7 oz chopped artichokes, sauted onion and garlic, 1 t Worcestershire sauce, 1/2 t cajun seasoning. I did use Light cream cheese and it was perfectly fine.

Another creamed spinach tonight, it turned out well enough to mention. Three heads spinach, trim wash and dry. Mince 1/2 onion and 4-6 cloves of garlic. Sweat onion and garlic in olive oil and butter, then add and cook down spinach in batches, removing each batch to a bowl when well wilted. In now-empty pan, deeply brown a fair mess of sliced mushrooms in some butter, remove mushrooms, deglaze pan with tasty liquor of your choice - I used Grand Marnier but Amaretto would do nicely - then add 1 cup 1/2 & 1/2, whisk and reduce for a bit, then remove sauce to a bowl. In again-empty pan, melt about 4 oz of cheese, I used Brie but any creamy cheese would do. Add back spinach, which has been drained, you can discard the liquid. Stir over med-low heat to mix cheese and spinach. If needed, thicken sauce with flour or cornstarch, or heavy cream if you're feeling decadent. Add sauce, and mushrooms, to pan. Stir in 1 cup toasted and slivered or chopped almonds, or some other nut - but if you used Amaretto, do match it with almonds. This isn't a classic creamed spinach, but is tasty. My neighbor and I, both doing the bachelor thing this week, had this with - naturally - steaks. Creamed veg and steak, they're like Sonny and Cher, Sandy and Danny, the Phantom and Christine.

4:50 pm. People arriving 5:30 pm. Duck at 122 F in a 300 F oven. I'll pull it at 130 F, then heat the oven to 425 F for final skin crisping and cooking through. Boeuf reunited w/ sauve and fresh wine, in covered pot, slowly simmering. Risotto in the pressure cooker. coming to pressure. Bolognaise sauce simmering. Need to put on pasta water. 3 more kids coming, than we expected. Everything ready for creamed spinach but the spinach. Brie cheese melted, cream and amaretto sauce ready, almonds toasted, shallots melted. Potatoes mostly cooked, ready for final cooking in oven at 400 F. Forgot the effing carrots, well they will go in the toaster oven.

mqmoi, That recipe looks good. I had made the recipe below which DH loved. Sounds like we have two great recipes to chose from now. Thanks. sue Creamed Spinach Parmesan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons Butter 1 Large Spinach bunch -- washed, chopped 1 clove Garlic -- chopped fine 1/2 Cup Heavy cream 3 Tablespoons Parmesan cheese Heat large skillet to medium high. Add butter and melt. Add garlic and saute until golden (1 minute) Add spinach, reduce heat to medium, and cook, uncovered until wilted and most of the juices evaporate Add heavy cream and reduce for 5 minutes, until the cream is thickened. Sprinkle the parmesan and mix. If mixture is still a bit thin, cook down for a few more minutes, scraping it off the bottom often. : Can omit the garlic and add 1/2 tsp lemon zest