Spinach madeline

Yield: 8 Servings

Measure Ingredient
2 packs Frozen spinach
4 tablespoons Butter or margarine
2 tablespoons Flour
1 small Onion; minced
½ cup Evaporated milk (can be evaporated skim)
½ cup Liquid left from cooking spinach
6 ounces Jalapeno cheese (such as Monterey Jack), cut in small pieces
1 teaspoon Worcestershire sauce
\N \N Salt; to taste
\N \N Black pepper; to taste
\N \N Red pepper; to taste
1 dash Garlic powder and/or celery seed, optional

(8 normal servings, but it's addictive!) Cook spinach, drain thoroughly and reserve liquid.

Melt butter in heavy saucepan over medium heat. Add flour, stirring until blended and smooth but not brown. Add onion, and cook until soft but not brown. Add milk and spinach liquid slowly, stirring constantly to avoid lumps. Add seasonings and cheese; blend well.

Stir in the cooked spinach and place in a casserold dish that has been sprayed with Pam. Sprinkle the top with bread crumbs and/or crumbled bacon if you like. The flavors will improve if refrigerated overnight, but it can be heated and served at once, too.

This recipe is in several cookbooks. This version comes from EAT, DRINK AND BE CHINABERRY.

Posted to KitMailbox Digest by "Joanne L. Schweikj" <SCHWEIKJ@...> on Nov 20, 199

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