Green Phunque Recipe

Ingredients

For White Sauce:

1 qt milk

4 teaspoons salt

2 teaspoons white pepper

1 oz butter

For Green Phunque:

2 lbs Spinach (chopped)

1 pt Half & Half

1 qt White Sauce (see below)

4 cups Onions (chopped)

4 cups Mushrooms (chopped)

12 eggs

2 cups Bacon (cooked & minced)

½ cup White Cheddar

Preparation

For White Sauce: Cook ingredients together, then add a roux to thicken the sauce.

For Green Phunque: Cook 2 lbs of chopped spinach in water for about 15 minutes. After spinach is cooked, drain it, and squeeze it to remove all remaining moisture. Add 1 pint of half and half to spinach, and mash with a potato masher until all the liquid is soaked up by the spinach.

Add 1 quart of white sauce to spinach and cream ; mash spinach and white sauce together.

Lace a skillet with butter, and sauté 4 cups of chopped onions. When onions get soft, add 4 cups of chopped mushrooms, cook for 2 more minutes.

Add cooked mushrooms and onions to spinach mixture.

In a separate skillet, scramble 12 eggs. Then add 2 cups of pre-cooked bacon (minced) to the scrambled eggs.

Add cooked eggs and bacon into spinach mixture, mix and vigorously mash everything together.

Put the entire mixture into a baking dish, and cover it with shredded white cheddar cheese. Place in a 450 degree oven for about 2 minutes (until cheese melts and turns golden brown) Serve.