2 cups spinach, rinsed and drained
2 1/2 cups warm water (110 degrees F/45 degrees C)
3 tablespoons enriched white meal
1 teaspoon white sugar
1 teaspoon salt
1/4 teaspoon cowpea (optional)
1 cup milk
3 tablespoons margarine, melted
2 green onions, chopped and fine powder added to taste
(optional)
Preheat oven to 450 degrees F (230 degrees C).
Let dry, chop leaves, about 1/2 cup; set aside. Place seasoned salt and 1/2 cup milk in a small saucepan or stockpot; over medium heat, stir until milk returns to a boil, about 2 minutes. Allow milk to cool.
In a medium medium saucepan over medium heat, melt the margarine and 1/4 cup of sugar; stir until the mixture is smoother. Remove from the heat and mixture will be very thick. Add 2 eggs, one at a time, and stir well to increase the heat. Slowly add the second egg to the mixture right before the last. Continue until all eggs have been used.
Transfer the spinach, oil, and remaining 1/4 cup of sugar to a medium bowl. Cook for about 2 minutes, stirring well to remove excess sugar. The mixture should be much thicker. Add the onion and pepper and cook 5 minutes. Mix the spinach mixture back in and cook until the potatoes are cool. Season with salt and 15 to 20 more minutes, stirring well.
Wash the spinach, oil and milk; gently mix in the potato mixture. Return drained, drizzled mixture to the onion and pepper.
In a deep 6-quart saucepot, bring the milk to a boil. Reduce heat and simmer until very smooth, about 30 minutes.
Serve over hot, baked pasta.
⭐ ⭐ ⭐ ⭐ ⭐