VEGETABLE LOAF with CURRY SAUCE

INGREDIENTS
*****
2 lbs. fresh spinach (cleaned, left wet)
1 onion (minced)
1 carrot (grated)
3 eggs (beaten) or egg substitute
1 cup low-fat milk
1/2 cup bread crumbs
3 T. Parmesan cheese (grated)
1/4 t. nutmeg (grated)
salt & pepper (to taste)

Place the spinach in a large, covered pan and cook until it just wilts.
Let cool, squeeze out the moisture and finely chop.
Saute the onion in the butter until tender then combine with the spinach.
Stir in the the remaining ingredients.
Preheat the oven to 375 degrees. Generously butter a 9x5 inch loaf pan.
Spoon the mixture into the pan and loosely cover with foil.
Place the pan into a larger pan and fill with one inch of water.
Bake until a knife inserted into the center comes out clean (about 1-1/2 hours).
Add water during cooking to maintain the one inch level.
Let sit 10 minutes before unmolding.
(Serves4-6)

Curry Sauce Ingredients
*****
1-1/2 T. butter
1 t. curry powder
2 T. flour
2 cups milk
salt & cayenne (to taste)
*****
Melt the butter then whisk in the other ingredients in order, one at a time.
Bring to a boil then simmer a few minutes.
Serve over loaf slices.