Oven-r ned Potatoes ; t 4 large potatoes, peeled

Oven-r ned Potatoes ; t 4 large potatoes, peeled : Salt and pepper to taste • Butter or margarine to taste \ Parsley (optional) j Peel potatoes and rinse well. J Slice and arrange in layers in a but-; tered casserole dish. As each layer is* complete, season and dot with but-! ter or margarine as desired. Sprinkle with parsley. Continue layering;! until potatoes are all sliced. Covert dish tightly with foil and bake at 350. degrees for 30-45 minutes. ! Raw spinach is at its flavorfut best when you serve it in the Spin-} ach and Walnut Salad. • 4 Spinach and Walnuts j 5 to 6 servings * 2 large bunches spinach, washed,} trimmed and coarsely chopped 4 3 tablespoons olive oil * 1 cup diced green onion \ 1/2 to 1 cup coarsely chopped wal-I nuts j Salt and freshly ground pepper Lemon wedges * Place spinach in steamer over medium heat and cook just unti limp. Transfer to bowl. Heat 2 tabid spoons oil in medium skillet over m^( dium-high heat. Add onion anB walnuts and saute until onions ari softened. Add to spinach with re> maining oil and toss to combine. Sea son with salt and pepper to tasta Serve with lemon wedges. '