Mexican Spinach

2 tb Butter or margarine

2 pk Spinach, chopped, frozen

1 ts Salt

1/4 c Light cream

2 tb Prepared horseradish

1/8 ts Pepper

1 ea Egg, hard-cooked, sliced

Melt butter or margarine in a saucepan; add spinach and salt. Cover. Place on a high heat until steaming; turn to a lower heat and cook until just tender. Drain. Add light cream, horseradish and pepper; heat. Garnish with sliced hard cooked egg. Serves 6. From: Florence P. Hanford's Television Kitchen Meals, 1964. Shared by: June Hoffman, 9/93