2 (8 to 10 oz.) boxes frozen chopped spinach
Milk
2 tbsp. butter or bacon drippings
Flour, cornstarch, and water for thickening
3/4 c. nuts of choice (even salted peanuts, if that's all that's handy), chopped if necessary
4 slices crisp bacon, crumbled
2 hard-boiled eggs, sliced
Flavored bread crumbs

In boiling, salted water (very little) cook spinach until completely separated. Drain off as much liquid as possible. Pour in milk just to top of spinach and add butter or bacon fat and a dash of pepper and dash of nutmeg.

Mix thickening of flour, cornstarch and water. Bring spinach mixture to a boil and thicken. Quickly stir in 1/2 cup of the nuts and the crumbled bacon. Turn into warm serving dish. Sprinkle top with crumbs. Arrange sliced eggs on top and sprinkle with nutmeg and/or cinnamon and the rest of the nuts. Serves 6.

NOTE: See "Chicken Fried Liver."