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| 6 x ca. 30 g | Medium egg noodles |
| 1 1/2 ca. 1 Liter | water boiling |
| 1 Esslöffel | vegetable oil |
| 1 mittel | Onion chopped |
| 1 x ca. 450 g | Fresh spinach; washed, trimmed & chopped |
| 1 Tasse | sour cream |
| 1 | Clove (large) garlic; minced |
| 1 1/2 Teelöffel | basil crumbled |
| 1 1/2 Teelöffel | oregano crumbled |
| 1 Tasse | Pitted ripe olives; cut in wedges |
| 1 Tasse | Grated Monterey Jack cheese |
| 1 Tasse | parmesan grated |
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Drop noodles into boiling water & return to boil. Reduce heat & simmer 7 minutes. Drain. While noodles cook, heat oil in skillet. Add onion & spinach & cook over medium-high heat for 4-5 minutes, or until onion is cooked & spinach is wilted. Stir in sour cream, basil, oregano, garlic & all but 1/4 cup olives. Drain noodles & return to kettle. Add Monterey Jack cheese & half the Parmesan cheese. Heat, stirring, until melted. Stir in spinach mixture. Heat gently, but do not boil. Turn into serving dish. Sprinkle with remaining olives & Parmesan cheese.
Mrs. James P. Baker
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, Ar 72390. Downloaded from Glen's Mm Recipe Archive,
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