*  Exported from  MasterCook  *
 
                 PRAWN AND SPINACH BAKE (Marguerite Patten)
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       oz           Peeled prawns
    8       oz           G potatoes, peeled
                         Salt and black pepper
    8       oz           Fresh spinach
    1                    Garlic clove, peeled
    1       oz           Butter or margarine
            pn           Nutmeg
                         -----SAUCE-----
      1/2   oz           Butter or margarine
      1/2   oz           Flour
    5       fl           Milk
    2       oz           Cheese, grated
 
   If the prawns are frozen allow to defrost. Put the potatoes into a
   pan of boiling salted water, cook steadily for 10 minutes only then
   strain. Wash and trim the spinach, crush the garlic; slice the
   part-boiled potatoes. Melt the butter or margarine in a large pan,
   add the garlic, spinach and nutmeg and a little seasoning. Cook for 2
   minutes then spoon into the base of a large shallow dish; top with
   the prawns. Preheat the oven to 190C/375F,Gas Mark 5. For the sauce:
   Melt the butter or margarine in a saucepan, add the flour and cook
   for 1 minute. Add the milk and bring to the boil, stir- ring or
   whisking briskly. Cook for 2 to 3 minutes. Remove from the heat, add
   halfthe cheese and season to taste. Pour the sauce over the prawns.
   Top with the sliced potatoes and the remaining cheese. Bake for 20
   minutes or until golden brown. Serve with tomatoes and a green salad.
   
   In a microwave: Make the sauce in a basin.
   
   Source: Marguerite Patten’s Marvellous Meals, Yours Magazine, UK
  
 
 
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