Steve's Creamed Spinach

Heat frozen spinach in large sauté pan until completely thawed and hot. Allow most of the liquid to cook out.

Melt butter in frying pan. Add flour to the melted butter and sauté for 5 minutes. Slowly add evaporated milk a little at a time, stirring with a rubber spatula each time the milk is added until no lumps remain. As sauce begins to thicken immediately add more milk so that it does not become too thick. After all the milk has been added. add heavy cream gradually while stirring until entire mixture is smooth.

Add grated parmesan cheese. Stir the sauce into the pan with the spinach and cook for 10 more minutes.

Add salt, white pepper and nutmeg to taste. Serves 24 people.

*Note: If whole-leaf frozen spinach is not available, then frozen chopped spinach may be used along with fresh whole-leaf spinach in a 50/50 mixture.