x  Cooked basmati rice
        x  Onions
        x  Frozen spinach
        x  1 can creamed corn
        x  Curry
  Sautee onions in a pan (use broth, vinegar, or Pam).
  When soft, add frozen block of chopped spinach (if you
  were clever enough to thaw it, so much the better).
  Stir for a minute.  Put in pyrex pan (yes, these
  recipes are brought to you by Pyrex, makers of fine
  bakeware.  Back over to you, Alex). Dump one can of
  creamed corn on it.  No, creamed corn doesn't have any
  cream, it is just blended.  Douse liberally in curry!
  Get good curry bulk from an Indian/Oriental market and
  avoide the McCormick's stuff which is 44$/lb. Bake the
  onions, spinach, and creamed corn (with curry!) for 20
  minutes on 350 or so. Serve over basamati rice or just
  eat out of the pan.
  Let me know what you all think!  (and, I know that I
  have a sentence in there that reads "I..always be
  disappointed.." Yes, I know better, this was hurriedly
  typed in before a meeting, so you can all go home
  tonight and make that spinach curry dish.  I will be
  enjoying it, too).
  Posted by jmhodapp@aplcomm.jhuapl.edu (Hodapp Jonathan
  M. F3D x3782 ) to Fatfree Digest [Volume 13 Issue 13]
  FATFREE Recipe collections copyrighted by Michelle
  Dick 1994. Used with permission. Formatted by Sue
  Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
  1.80C!