Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 packs | (10 oz) frozen spinach, cooked per instructions and drained |
| 2 mediums | Onions, diced |
| 2 cans | Sliced water chestnuts |
| 1 teaspoon | Garlic salt |
| ½ teaspoon | Habanero pepper |
| ½ teaspoon | Summer savory |
| ½ teaspoon | Fresh ground black pepper |
| 2 teaspoons | Soy sauce |
| 1 cup | Milk |
| 4 teaspoons | Butter |
| 4 teaspoons | Flour |
| 12 ounces | Jalapeno cheese |
| ½ teaspoon | Salt (optional) |
| 12 \N | Ritz crackers |
1st Annual Indiana Hotluck & Fiery Foods Expo recipes: Melt butter in saucepan, add half the onion and saute till clear. Add flour and still till smooth. Add milk and still rill smooth. Add cheese (cut into small chunks) and stir till smooth. Add spices and soy sauce and stir. Add spinach, water chestnuts and rest of onion. Mix well and pour into lightly buttered 2 quart baking dish. Crumble Ritz crackers over top. Bake uncovered for 15 to 20 minutes at 375 F. Posted to CHILE-HEADS DIGEST V3 #287 by mwph2hot <mwph2hot@...> on Apr 07, 1997