Monday, December 1, 2008

Spinach Madeline

This spinach casserole has a delicious and unusual spicy kick. I found out it is jalapeno cheese. My mother-in-law told me it comes in a roll. Not sure if I've seen it before, but I want to make this sometime.

2 pkg. frozen spinach
4 T butter
2 T flour
2 T chopped onion
1/2 cup evaporated milk (Pet)
1/2 c vegetable liquid (from drained spinach)
1/2 t. black pepper
3/4 t. celery salt
3/4 t. garlic salt
1/2 t. salt
6 oz. Jalapeno cheese, cut into small pieces
1 t. Worcestershire sauce
Red pepper to taste (1/8 t.)

Cook spinach according to directions. Drain and reserve liquid. Melt
butter in saucepan over low heat. Add flour, stirring until blended and
smooth, but not brown. Add onion and cook until soft 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 add bread crumbs to top. The
flavor is improved if the latter is done and kept in refrigerator over
night. This may also be frozen. Serves 6-8.

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