1 : pk Fatfree Sour cream
1 : pk Fatfree Cream Cheese
1 : cn Water chestnuts - chopped
1 : pk Frozen spinach - thawed and
-drained : -drained well
1 : Red pepper - chopped
1 : ts Olive oil
1 : c Chopped onion
1 : ts Minced garlic
1 : pk (0 oz) frozen chopped
-spinach, : -spinach, thawed and drained
1/2 : c Fat free sour cream
1/3 : c Skim milk
2 : tb Light mayonnaise
1 : tb Distilled white vinegar
1 : ts Salt
1/2 : ts Dried dill weed
1/4 : ts Ground red pepper
1 : 8 oz can waterchestnuts,
-drained : -drained and chopped
Assorted : Assorted cut-up raw veggies
Cubed : Cubed bread
2 : c Sour cream
1 : Ranch salad dressing mix
1 : pk Spinach, frozen;
-chopped, : -chopped, drained
1/4 : c Onion; chopped
3/4 : ts Dried basil
1/2 : ts Dried oregano
1 : Round bread
Raw : Raw vegetables
30 : oz Frozen spinach; (3 Packages)
1 : c Chopped green onions
16 : oz Sour cream
2 : c Mayonnaise
2 : ts Herb seasoned salt
1 : /2 ts Dried whole oregano
1 : ts Dried dill weed
1 : Lemon; (juice of)
1 : lg Red cabbage
10 : oz Package frozen, chopped
-spinach, : -spinach, drained
1 : pk Knorr's Swiss Vegetable Soup
1 : c Mayonnaise
2 : c Sour cream
8 : oz Can water chestnuts, chopped
1 : sm Onion, chopped
1 : Round pumpernickel loaf,
-hollowed : -hollowed
1 : pk Frozen chopped spinach;
-Uncooked : -Uncooked
1 : c Sour cream
1 : c Mayonnaise
1 : pk Knorr vegetable soup mix
1 : cn Water chestnuts
1 : sm Grated onion
1 : pk (0-oz) frozen spinach
3 : oz Cream cheese
Mozzarella : Mozzarella cheese
Chives : Chives
2 : bn Spinach, stemmed and well
Rinsed : Rinsed
Soy : Soy Sauce
Asian : Asian Sesame Oil
2 : pk Chopped spinach; defrosted
4 : ts Salt
1/2 : ts Pepper
1/4 : ts Salt
2 : Egg whites; or 1 egg
1/2 : c Cottage cheese, dry curd
6 : tb Flour
8 : c Water
6 : c Vegetable or chicken broth
1 : pk (0 oz.) frozen chopped
-spinach : -spinach
2 : lg Eggs
2 : tb Grated Parmesan cheese
1/3 : ts Ground nutmeg
0: 1
1: Sift the bread flour and 1/2 teaspoon salt into a large bowl
2: Form a well in the center and pour in 1 tablespoon of the oil or melted butter and 1/4 cup lukewarm water
3: Work the flour into the liquid and form a dough
4: 2
5: Knead the dough, sprinkling on a bit more flour if necessary, until it is smooth, about 5 minutes
6: Divide the dough in four, roll each piece into a ball, place on a lightly floured work surface and cover with a damp cloth
7: Allow to rest 20 minutes
8: 3
9: Meanwhile, pulverize garlic with a few generous pinches of salt
10: 4
11: Melt butter in a skillet with a cover, add onion and crushed garlic, and cook over medium heat until softened
12: Add spinach, nutmeg and chili flakes
13: Cover and cook 2 to 3 minutes
14: Stir in the flour, then the milk, and cook, stirring, until smooth
15: Beat in cheese and season with salt and pepper
16: Set aside
17: 5
18: Cut 4 8-inch squares of foil or parchment paper
19: Heat a griddle or skillet over medium-high heat and wipe it with oil or melted butter
20: 6
21: Roll balls of dough on a floured surface into thin rounds 5 to 6 inches in diameter
22: Place one round on griddle, shift it to be sure it is not sticking, and cook about a minute, until it starts to bubble and brown on the underside
23: Brush top with 1/4 teaspoon oil or butter, then flip it over
24: 7
25: Spread one-fourth of the spinach filling on the cooked side
26: Allow bottom to cook about 45 seconds, until lightly browned
27: Lift flatbread onto a square of foil or paper, roll into a cone and wrap it up
28: 8
29: Repeat with remaining dough and filling, and serve
30: Yield: 4 filled flatbreads
31: MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email
32: msn
33: com> on Apr 11, 1998