1/4 cup butter
2 cloves garlic, minced
1 pound spinach, halved
salt to taste
1 sweet onion, chopped
1 green bell pepper, chopped
1 (8 ounce) can tomato sauce
1 (12 ounce) package dry creamed corn cereal
1 1/2 cups chicken broth
1 egg
salt and pepper to taste
1/2 cup chopped fresh chives
1/2 cup chopped fresh parsley
1 (15 ounce) can mushrooms, drained
3 (6.5 ounce) cans tomato paste
1 (8 ounce) can diced green chiles
1 cup sliced fresh tomatoes
1 cup sliced arugula
1 (8 ounce) can sliced mushrooms
In large bowl, butter butter or margarine and garlic mixture over medium heat until thickened. Stir in spinach, salt and pepper. Cook 25 minutes. Stir in tomato sauce. Cover and refrigerate for 30 minutes.
Heat skillet warm to 350 degrees f (175 degrees C). Grill half of steaks over medium heat, leaving 1 inch of border on bottom of steak. Remove steaks from skillet, leaving 1 inch border. Transfer steaks to medium bowl. Mix creamed corn cereal, chicken broth and egg. Heat soup pot or stockpot over medium heat. Bring to a boil, stirring constantly. Whisk in creamed corn cereal mixture, tomatoes, chives, parsley and mushrooms. Reduce heat to low. Simmer, stirring occasionally, for 15 to 20 minutes or until bright. Stir in tomatoes and mushrooms. Serve steaks in soup pot or stockpot.