½ cup SALTINE CRACKER crumbs
Drain spinach and chop very fine. Add beaten egg yolks, onion, SALTINE CRACKER crumbs, cream and seasoning. Blend well and fold in stiffly beaten egg whites. Pour into greased ring mold. Place in shallow pan of hot water; bake 45 minutes at 350° F. or until mold is firm. Unmold on platter; fill center with Tuna a la King, creamed salmon, or hard-cooked eggs in curry sauce.
PARSNIPS CREOLE
(Yield: 6 Servings)
9 small fresh parsnips
4 tablespoons butter
¼ cup chopped onion
½ cup chopped green pepper
4 tablespoons flour
1 cup tomato puree
1 cup water