Spinach Madeleine

Jeanette Price Vaughan
Family Treasures

  • 2 packages frozen spinach
  • 1 Tbsp flour
  • 1/2 onion, chopped
  • 1/2 cup spinach liquor
  • 3/4 tsp salt
  • 1 roll (6 oz) of Jalapeno cheese
  • 4 Tbsp butter or margarine
  • 1 clove garlic, minced
  • 1/2 cup Pet Milk®
  • 1/2 tsp black pepper
  • A sprinkle of celery seed
  • 1 tsp Worcestershire® sauce
  • Red pepper to taste

Cook spinach by directions on package. Drain and save liquid. Melt butter over low heat, add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft. Add liquid (milk and spinach liquor) slowly, stirring constantly to avoid lumps. Cook until smooth and thick. Add seasonings and cheese (which has been cut into small pieces). Stir until melted. Combine with the cooked spinach. Put into a casserole and top with buttered bread crumbs.

Bake at 350 degrees until bubbly.

Flavor is better if refrigerated over night before baking.

Omit the bread crumbs and can be used as a dip.





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