Side Dishes

Spinach Madeleine

2 package frozen chopped spinach

4 tablespoons butter

2 tablespoons chopped onion

1/2 cup evaporated milk

1/2 cup vegetable liquor (from spinach)

1/2 teaspoon black pepper

3/4 teaspoon celery salt

3/4 teaspoon garlic salt

Salt to taste

6 oz roll of jalapeno cheese 

(I have not been able to find this, so I have used enough jalapeno cheese slices to equal 6 oz.)

1 teaspoon Worcestershire sauce

Red pepper to taste

Cook spinach according to package directions.  Drain and reserve liquor.  Melt butter in saucepan over low heat.  Add flour, stirring until blended and smooth, but not brown.  Add liquid slowly, stirring constantly to avoid lumps.  Cook until smooth and thick: continue stirring.  Add seasonings and cheese which has been cut into small pieces.  Stir until melted.  Combine with cooked spinach.  This may be served immediately or put into a casserole and topped with buttered bread crumbs.  The flavor is improved if the latter is done and kept in the refrigerator overnight.  This may also be frozen.

Jeanne Koonce (Portia’s Mother-in-law)

Katy, Texas

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