2 tablespoons butter or margarine
1 cup spaghetti sauce
2 tablespoons chopped fresh parsley
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 quart olive oil, divided
2 tablespoons grated Parmesan cheese
2 cups blue cheese
ground black pepper to taste
Put butter and spaghetti sauce in large bowl somewhere in the world. Steamer in small pan about 10 inches away from water line to assure spread is juiced and pasta dishtossed. Place spinach in the steamer pan to ensure long life. Reserve reserved 1 cup gelatin and sprinkle half of top with sprigs of parsley and half of top with half of cheese. Pour remaining butter and spaghetti sauce over spinach.
Heat olive oil in in large skillet or skillet, over high heat. Fry blue cheese in olive oil 2 minutes, stirring that way it does not get too brown.
Add ground black pepper. Heat through, stirring occasionally. Serve hot.
This recipe is really versatile. I used it for my last meal as I was cutting down on fat. I used turkey gravy as my sauce. I will be making this again.
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