|Frozen chopped spinach||10 Ounce (1 Package)|
|Canned condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Shredded swiss cheese||1 Cup (16 tbs)|
|Canned crabmeat||15 Ounce, drained, flaked (2 Cans, 7 1/2 Ounce Each)|
|Diced roasted almonds||1⁄4 Cup (4 tbs)|
|White cooking wine||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Teaspoon|
|Baking powder||1 1⁄2 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Dried parsley flakes||1 Teaspoon|
|Light cream||1⁄3 Cup (5.33 tbs)|
Cook spinach as directed on package; drain well.
Spread over bottom of 8-inch square baking dish or 2-quart casserole.
Combine mushroom soup, flour, milk and mushrooms in a saucepan.
Cook over medium heat until thickened.
Add cheese, stir until melted.
Stir in crabmeat, almonds and cooking wine.
Pour over spinach in baking dish.
Prepare Parsley Biscuits.
Drop by teaspoonfuls over filling.
Bake at 400° for 25 to 30 minutes until golden brown.
Parsley Biscuits: Combine flour, sugar, baking powder and salt in mixing bowl.
Cut in butter until particles are fine.
Stir in parsley, cream and egg until dough clings together.