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with Blushed Potatoes & Creamed Spinach

-For the Neatloaf
2 cups cooked lentils
1 c. soft bread crumbs
½ pound grated cheddar cheese
½ small onion, chopped
1 egg, slightly beaten
1 tb. Butter
½ tsp. Salt
¼ tsp. Pepper
¼ tsp. Thyme
Start lentils by first rinsing them with cold water. Drain.
Boil 8 cups of water. Add the lentils and some salt.
Reduce heat to simmer and cook for 20 minutes. Drain.
Lentils may be more then 2 cups now,
but us only 2 cups for the neatloaf. Combine all the ingredients
above and mix thoroughly. Spoon into a oiled loaf pan (9x4x3).
Bake at 350 for 45 minutes. Allow to cool in pan for 10 minutes.
Invert onto cutting board and slice.

-For the Blushed Potatoes
A very unusual but tasty version of mashed potatoes that
incorporates one beet per 4 potatoes. The end result is
magenta potatoes with specks of even-deeper colored bits of beet.
Try them.
4 large red potatoes
1 beet
4 tablespoons butter
1/2 cup of milk, or more if necessary
salt & pepper to taste
Peel potatoes & beet. Cut into bite-size pieces. Steam in a large
pot using a steamer-basket, a tight-fitting lid and an inch of salted
water for 20 minutes. Transfer to bowl. Mash well. Bits of beet
are natural. Add butter and milk. Season to taste.

-For the Creamed Spinach
4 tablespoons butter
1/4 cup flour
1 tablespoon grated onion
2 cups milk
salt & pepper to taste
1 package frozen chopped spinach.
Pinch or two of ground nutmeg
Cook spinach according to directions on the package and drain.
In another pan melt the butter over low heat. Add the onion and
flour and cooking for several minutes, stirring often,
avoiding browning. Add the milk and continue to cook,
stirring constantly until thickened, smooth and bubbly.
Add spinach and seasonings.

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