| 1
cup frozen mashed potatoes ( or use left-over baked or
mashed potatoes)
1 package (10 ounces) frozen
chopped spinach
1/3 cup chopped onion ( about 1
small)
1 cup water
2 tablespoons butter
3 tablespoons all-purpose flour
¼ teaspoon pepper
¼ teaspoon ground nutmeg
3 cups Longmont Dairy low-fat milk
1 tablespoon Worcestershire Sauce
1 pound lean fish fillets like Red
Snapper, cut into small pieces
Heat potatoes, onions, water and
frozen spinach to boiling in Dutch oven; reduce heat.
Cover and simmer 5 minutes; break up spinach. Cover and
simmer about 5 minutes longer or until potatoes are
thawed. Drain and reserve vegetables.
Heat butter or margarine in Dutch
oven over medium heat. Stir in flour, pepper and nutmeg;
remove from heat. Stir in milk and Worcestershire Sauce.
Heat to boiling over medium heat, stirring constantly.
Boil and stir 1 minute. Stir in fish and vegetables.
Heat to boiling; reduce heat. Cover and simmer about 10
minutes, stirring occasionally, until fish flakes easily
with fork. 4 servings. |
