Guest guest Posted June 2, 2003 Report Share Posted June 2, 2003 This is a very easy dish that has a comfort-food feel to it. A nice tossed green salad, crusty bread and chilled bottle of wine.... mmmmm Noodles Florentine 5 cups uncooked medium egg noodles 2 Tbs soy margarine 2 Tbs all-purpose flour 1 cup milk [i used 1%cow milk this time] 1 package (10oz) frozen chopped spinach, thawed and well drained 1/4 tsp ground nutmeg Salt and pepper to taste 1 cup shredded Swiss cheese In a large saucepan, cook noodles in water until tender. In another saucepan, melt margarine; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in spinach, nutmeg, salt and pepper. Drain noodles. Add to spinach mixture; toss gently to coat. Transfer to a greased shallow 2 quart baking dish; sprinkle with cheese. Cover and bake at 350 degrees for 20 minutes or until heated through. Yield: 4 servings ~ PT ~ Leave well, even " pretty well " , alone. That is what I learn as I get old. ~ Edward Fitzgerald Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2003 Report Share Posted June 2, 2003 FYI -- there is now an egg-free alternative Egg Noodle called No Yolks. They're actually quite yummy and cook up in a flash. The bag says they need to cook about 10 min. but I find they're usually ready in about 6. , " ~ P_T ~ " <patchouli_troll> wrote: > This is a very easy dish that has a comfort-food feel > to it. A nice tossed green salad, crusty bread and chilled > bottle of wine.... mmmmm > > > Noodles Florentine > > 5 cups uncooked medium egg noodles > 2 Tbs soy margarine > 2 Tbs all-purpose flour > 1 cup milk [i used 1%cow milk this time] > 1 package (10oz) frozen chopped spinach, thawed and well drained > 1/4 tsp ground nutmeg > Salt and pepper to taste > 1 cup shredded Swiss cheese > > In a large saucepan, cook noodles in water until tender. > In another saucepan, melt margarine; stir in flour until > smooth. Gradually add milk. Bring to a boil; cook and > stir for 2 minutes or until thickened. Stir in spinach, > nutmeg, salt and pepper. Drain noodles. Add to spinach > mixture; toss gently to coat. Transfer to a greased > shallow 2 quart baking dish; sprinkle with cheese. > Cover and bake at 350 degrees for 20 minutes or until > heated through. > Yield: 4 servings > > ~ PT ~ > > Leave well, even " pretty well " , alone. > That is what I learn as I get old. > ~ Edward Fitzgerald Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2003 Report Share Posted June 2, 2003 Sorry, but my package of No Yolks (and I agree they are splendid) lists egg whites among its ingredients. They do have no yolks, however, which is good for one's cholesterol count if one is counting, I guess. I don't. And I originally bought mine thinking that they were egg-less 'egg' noodles, if you know what I mean, too. Of course, your bag of the same brand may be different - different country and all ;=) The noodles florentine sounds great - not something I've ever made in that way. When I do spinach with noodles I usually just use lightly wilted spinach and garlic (garlic goes in damn near everything is this household), and fake/real soft cheese stirred into the whole thing the last minute before serving. The addition of more cheese and oven baking would be great ;=) Shall try it your way next time - thanks - it also has the advantage of letting you sit down and have a drink and a natter before you go to the table ;=) so one would feel less like a short-order cook. And now I *must* go on NoMail until after the weekend - got sidetracked by requests I could not refuse earlier *LOL* Best to you all, Pat > FYI -- there is now an egg-free alternative Egg Noodle called No > Yolks. They're actually quite yummy and cook up in a flash. The bag > says they need to cook about 10 min. but I find they're usually ready > in about 6. -- SANTBROWN townhounds/ http://www.angelfire.com/art/pendragon/ ---------- * " He who is cruel to animals becomes hard also in his dealings with men. We can judge the heart of a man by his treatment of animals. " - Immanuel Kant * " I am in favour of animal rights as well as human rights. That is the way of a whole human being. " - Abraham Lincoln * " There are too many idiots in this world. And having said it, I have the burden of proving it. " - Franz Fanon ---------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2003 Report Share Posted June 6, 2003 They have egg whites in them though. Janice ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Blessed are those who can laugh at themselves, for they shall never cease to be amused. - Jigilou Snicklefitz Monday, June 02, 2003 2:00 PM Re: [recipe] Noodles Florentine FYI -- there is now an egg-free alternative Egg Noodle called No Yolks. They're actually quite yummy and cook up in a flash. The bag says they need to cook about 10 min. but I find they're usually ready in about 6. , " ~ P_T ~ " <patchouli_troll> wrote: > This is a very easy dish that has a comfort-food feel > to it. A nice tossed green salad, crusty bread and chilled > bottle of wine.... mmmmm > > > Noodles Florentine > > 5 cups uncooked medium egg noodles > 2 Tbs soy margarine > 2 Tbs all-purpose flour > 1 cup milk [i used 1%cow milk this time] > 1 package (10oz) frozen chopped spinach, thawed and well drained > 1/4 tsp ground nutmeg > Salt and pepper to taste > 1 cup shredded Swiss cheese > > In a large saucepan, cook noodles in water until tender. > In another saucepan, melt margarine; stir in flour until > smooth. Gradually add milk. Bring to a boil; cook and > stir for 2 minutes or until thickened. Stir in spinach, > nutmeg, salt and pepper. Drain noodles. Add to spinach > mixture; toss gently to coat. Transfer to a greased > shallow 2 quart baking dish; sprinkle with cheese. > Cover and bake at 350 degrees for 20 minutes or until > heated through. > Yield: 4 servings > > ~ PT ~ > > Leave well, even " pretty well " , alone. > That is what I learn as I get old. > ~ Edward Fitzgerald Quote Link to comment Share on other sites More sharing options...
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