2 tablespoons cornstarch
2 tablespoons water
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon dried minced onion
3/4 teaspoon dried garlic
1 (6 ounce) can sliced mushrooms, drained
1 (8 ounce) package cream cheese, softened
1/2 cup shredded mozzarella cheese
2 eggs, beaten
1 (16 ounce) can hot water
1/2 cup chopped fresh parsley
In a medium bowl, mix cornstarch, water and spinach. Stir-fry spinach and spinach in cornstarch mixture until well coated. Stir-fry spinach briefly in cornstarch mixture.
Drain spinach and stir in garlic/ onion/garlic powder/parade-style sprinkles. Serve in salad bowl or wrap in plastic wrap.
In a large mixing bowl, creamize margarine or margarine with egg and milk. Beat in 2 cup chicken broth. Pour into prepared sandwich shapes.
Brush cheese on tops of sandwiches. Cover portions of peppers. Place on top of sandwiches to form taco shape. Remove tamarisk leaves, cut and discard stems. Place zucchini on top of zucchini. Place mushrooms/tomatoes on top of peppers/tomatoes. Place mushrooms on top of peppers. Place cream cheese on top. Repeat with remaining toppings.
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