PIMENTOS RELLENOS CON ESPINACAS        Servings: 8

40  oz.       whole pimentos                     salad oil
10  oz.       frozen chopped spinach   1/2 c.    light cream
3   tsp.      Beau Monde Seasoning     2   tsp.  onion powder
1/4 tsp.      ground nutmeg            1/8 tsp.  garlic powder
2   T.        arrowroot                1   T.    lemon juice
1/8 tsp.      salt                     2   T.    melted butter
2   T.        moist bread crumbs

    Drain pimentos well, turn into deep bowl and cover with salad oil.
Thaw spinach and cook until just tender, then drain.  Combine cream,
Beau Monde, onion powder, nutmeg, garlic powder and arrowroot, then add
to spinach.  Simmer spinach until thickens slightly.  Blend in lemon
juice and salt.  Remove from heat.  Combine bread crumbs and butter,
tossing lightly until crumbs are well coated.  Place each pimento upright
in a muffin cup, open, and stuff with spinach mixture.  Top each with
bread crumbs.  Bake at 350F for 20 minutes.