Spinach Madeleine

prep time:: null who knows

Makes 5 to 6 serings

From Mom’s River Road Recipe Book, published by the Junior League of Baton Rouge, LA in 1959 and named after the famous culinary River Road, which runs along the Mississippi river to New Orleans.

ingredients

2 packages frozen chopped spinach
4 tbs butter
2 tbs flour
2 tbs chopped onion
1/2 c evaporated milk
1/2 c vegetable liquor
1/2 tsp black pepper
3/4 tsp celery salt
3/4 tsp garlic salt
S / P to taste
6 oz Velveeta cheese
1 tsp Worcestershire
Red pepper to taste

directions

1
Cook spinach according to directions on package
2
Drain and reserve liquor
3
Melt butter in saucepan over low heat
4
Add flour, stirring until blended and smooth, but not brown
5
Add onion and cook until soft but not brown
6
Add liquid slowly, stirring constantly to avoid lumps
7
Cook until smooth and thick; continue stirring
8
Add seasonings and cheese which has been cut into small pieces
9
Stir until melted
10
Combine with cooked spinach
11
This may be served immediately or put into a casserole and topped with buttered bread crumbs