Spinach Madeleine

Jane Hebert

  • 2 package frozen, chopped spinach, cooked
  • 4 Tbsp oleo
  • 2 Tbsp flour
  • 2 Tbsp chopped onion
  • 1/2 cup evaporated milk
  • 1/2 cup vegetable liquor
  • 1/2 tsp pepper
  • 3/4 tsp celery salt
  • 1/4 garlic salt
  • Salt to taste
  • 1 tsp Worcestershire sauce
  • 1/2 tsp red pepper
  • 1 (6 oz) roll jalapeno cheese spread

Cook spinach as directed. Drain well and reserve liquor, Melt oleo and add flour, stirring constantly until blended, not brown. Add onions; cook until clear. Add milk and liquor slowly and cook until smooth and thick. Add seasonings. Add cheese, in small pieces. Add spinach, making sure that it has no excess liquid. Put in casserole dish; top with bread crumbs and bake at 350° for 30 minutes.

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