Spinach Dumplings In Cheese Sauce
|Fresh spinach/1 package frozen spinach||1 Pound|
|Cream soup||1 Can (10 oz)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Soft butter||2 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Grated onion||1 Tablespoon|
|Shredded swiss cheese||1 Cup (16 tbs)|
|Parmesan cheese||2 Tablespoon|
|Biscuit mix||1 1⁄2 Cup (24 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Cook spinach and drain well.
Whisk soup and 1 1/2 cups milk together in the top of a double boiler.
Stir in a smooth mixture of butter and flour.
Cook and stir until thickened.
Add the next four ingredients.
When cheese melts, taste for seasoning.
Measure biscuit mix into a bowl and, with a fork, stir in spinach and enough milk to make a dumpling consistency.
Amount of milk will depend on moistness of the spinach.
Butter an 8-inch-square baking dish and drop in 12 small dumplings evenly spaced.
Pour the hot sauce over the top and cover dish with foil.
Bake at 400F for 20 to 30 minutes.
Remove foil and sprinkle with paprika.