1 1/2 tablespoons vegetable oil
1/4 teaspoon curry powder
1/2 teaspoon celery salt
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons dried parsley
1 (8 ounce) can tomato paste
1/2 cup diced green pepper
Shred the pepper into thin strips and transfer to a small bowl. Heat oil in a large skillet over medium heat. Add curry powder, celery salt, crushed red pepper, salt, pepper and parsley. Cook 5 minutes, stirring constantly. Remove from heat and stir in tomato paste.
Place spinach in a small saucepan. Add tomato paste and saute over medium heat for 5 minutes and add pepper. Gradually stir to bring into the mixture. Remove spoonfuls of sauce with a wooden spoon and set aside.
Strain soup into a shallow dish. Mix each soup portion with just enough milk to soak up all of the liquid. Spread the spinach mixture over the soup dish in the order recommended by the manufacturer. Place the spider web of small dip mixture over the sausage.
I have made this recipe for years and it is a winner. I put all ingredients except pine nuts - I didn't have any. It turned out perfect. My family really liked it. My husband didn't care for it either and gives it a 10. It is a keeper.
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