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Milberger's Nursery and Landscaping
3920 North Loop 1604 E.
San Antonio, TX 78247

Open 9 to 6 Mon. through Sat.
and 10 to 5 on Sun.

Three exits east 281, inside of 1604
Next to the Diamond Shamrock station
Please click map for more detailed map and driving directions.

BeveragesBreads and CerealsCondiments
HerbsJellies and Preserves
Main DishesSalads and Dressings
Side Dishes
SoupsSugar Free

(from Williamson County 4H)

2 lbs. fresh spinach or 3 10-ounce packages frozen chopped spinach
1/2 tbsp. butter
1/4 cup seasoned bread crumbs
1 tsp. salt
Pinch pepper
Pinch ground nutmeg
2 tbsp. butter, melted
4 eggs, separated
4 tsp. grated fresh Parmesan cheese
3/4 lb. fresh mushrooms, sliced
1 tbsp. butter
2 tsp. flour
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup whipping cream
2 tsp. chopped parsley
2 tsp. grated fresh Parmesan cheese

Cook spinach; drain and chop. Butter a 15 x 10-inch cookie sheet and line with wax paper. Butter paper and sprinkle with bread crumbs. Squeeze out excess water in spinach and place in a bowl. Add salt, pepper and nutmeg along with 2 tablespoons melted butter. Separate eggs. Beat in egg yolks one at a time. Beat egg whites until stiff; fold into spinach mixture. Spoon into prepared pan and smooth evenly. Sprinkle 4 teaspoons Parmesan cheese over top. Bake at 350 degrees for 30 minutes. Meanwhile make the filling. Saute mushrooms in remaining butter. Sprinkle with flour, salt and pepper. Stir in the cream and parsley and mix until thickened. When the roll is baked, place a sheet of buttered wax paper, buttered side down, over the roll. Invert onto a warm cookie sheet. Cool for 5 minutes. Then carefully remove wax paper. Spread mushroom mixture over hot spinach roll. Roll up jelly roll fashion along the 15-inch side. Ease onto a warm platter and sprinkle with remaining cheese.
Yield: 12 servings