"Alice Faber" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> "Alice Faber" > wrote in message
>> ...
>> > In article >,
>> > "Julie Bove" > wrote:
>> >
>> >> Paula Dean made this on her show yesterday and told all brides to
>> >> remember
>> >> the recipe because it was one they would use often. It looked
>> >> disgusting
>> >> to
>> >> me and I don't think I ever ate it.
>> >>
>> >> I looked up her recipe and some others. Most had plain cooked chicken
>> >> breast, spinach (canned or frozen but some had fresh), cream of
>> >> mushroom
>> >> soup, mayo, and various kinds of cheese. Hers had a lot of shredded
>> >> cheddar
>> >> and was topped with a mixture of parmesan and bread crumbs. Not all
>> >> recipes
>> >> had the bread crumbs though so without them I think it would be a
>> >> pretty
>> >> low
>> >> carb dish. High fat, but low carb.
>> >>
>> >> I was interested only because Angela loves chicken and I am looking
>> >> for
>> >> more
>> >> ways to get vegetables into her diet. We could not use any of the
>> >> recipes I
>> >> found though because she can't have the cream of mushroom soup and I
>> >> can't
>> >> have the mayo.
>> >>
>> >> Has anyone tried this stuff? Is it as disgusting as it looks?
>> >
>> > I can't imagine a chicken florentine recipe with mushroom soup, mayo,
>> > or
>> > cheese. Florentine just means that it's served with spinach. So you
>> > would just prepare chicken breast however you want (broiled, lightly
>> > breaded, whatever), and serve it on sauteed spinach. I suppose you
>> > could
>> > make creamed spinach, but sauteed in olive oil with garlic is what I
>> > would do.
>>
>> This was done up as a casserole. Pretty much all of the recipes I saw
>> called for this. I did see one that had some sort of pasta in it. I
>> thought I might make that, making a cream sauce and adding mushrooms to
>> it.
>> I think I would want to use fresh spinach, but the recipes I saw for that
>> called for having it cooked first. Perhaps because it gives off liquid.
>
> I always start with fresh spinach. You *do* have to cook it first, to
> get rid of the liquid (and decrease the volume). When I make creamed
> spinach, I saute it until it reduces in volume, then add cream and cook
> it down. Essentially you're cooking it down to the volume you'd have if
> you used frozen spinach.

I've never made creamed spinach. I usually don't like things with a creamy
texture and I don't like spinach in and of itself unless it is raw. I can
eat it finely chopped and mixed in other things though.

I did make creamed onions once. I used big onions cut in slices. Can't
remember anything beyond that. I did like them okay. Not enough to want to
make them again. Nobody else liked them. But then I really like onions!