Cook the spinach in 2 qts. water with the salt for 5 minutes. Strain; save the water. Rub spinach to a pulp through a strainer or puree in a blender. Brown onions in fat, add flour, blend. Cook for a few more minutes. Stir in 1 cup cool spinach liquid and cook, stirring, until thick and smooth. Add remaining liquid and the pureed spinach. Heat to boiling. Remove from heat and blend in the cream. Garnish with the egg slices and crumbled crisp bacon. MM and upload by DonW1948@aol.com / CH File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (539g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 731 (87%)|
|Amt Per Serving||% DV|
|Total Fat 81.2g||108 %|
|Saturated Fat 50.5g||252 %|
|Monounsaturated Fat 23.4g|
|Polyunsanturated Fat 3g|
|Cholesterol 277.2mg||85 %|
|Sodium 168.4mg||6 %|
|Potassium 527.5mg||14 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 19.5g|
|Protein 12g||17 %|
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Calories per serving: 840
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