Spinach Madeleine

prep time:: 10 min
total time:: 40 min

Makes 6 servings

This traditional Louisiana recipe was first presented in River Road’s cookbook from the Junior League of Baton Rouge. It is safe to say that this single recipe made the book world famous. In the late 1990s, Kraft foods did away with their jalapeño cheese roll which was originally used in the recipe. Recently, an alert customer informed us that Kraft’s Velveeta line introduced a similar Mexican cheese.

ingredients

2 packages chopped spinach, frozen
4 tbsps butter
2 tbsps flour
2 tbsps chopped onions
1/2 cup evaporated milk
1/2 cup reserved spinach liquor
1/2 tsp black pepper
3/4 tsp celery salt
3/4 tsp garlic salt
6 ounces Velveeta Mexican cheese, sliced into 1/4-inch cubes
salt and red pepper to taste
1 tsp Worcestershire sauce

directions

1
Cook spinach according to directions on package. Drain and reserve liquid.
2
In a medium saucepan, melt butter over low heat. Add flour, stirring until blended and smooth, but not brown. Add onions and sauté 3-5 minutes or until wilted. Add evaporated milk, spinach liquor, cheese and Worcestershire sauce slowly, stirring constantly to avoid lumps.
3
Preheat 350 deg oven. Add mixture to casserole dish. Top with buttered bread crumbs. Cook mixture until smooth and thick. About 25 to 30 minutes.
4
You may make ahead of time and refrigerate overnight. Reheat when ready to serve. This enhances the flavor.

Source: Michael Kirby