Thursday, July 8, 2010

Spinach Madeline

A Southern Holiday favorite for Thanksgiving, Christmas, New Year's, Easter or any special occasion, this versatile dish is excellent year round. It compliments any type of entree: roast beef or steaks, turkey or cornish hens, baked ham and fish. It can also be served as a dip with melba toast as is or by adding lump crabmeat or steamed shrimp. I sometimes make it just because!

2 packages chopped spinach, frozen
4 tbsps butter
2 tbsps flour
2 tbsps chopped onions
½ cup evaporated milk
½ cup reserved spinach liquor
½ tsp black pepper
¾ tsp celery salt
¾ tsp garlic salt
6 ounces Velveeta Mexican cheese, cubed
salt and red pepper to taste
1 tsp Worcestershire sauce

Cook spinach according to directions on package. Drain and reserve liquid. 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 and Worcestershire sauce slowly, stirring constantly to avoid lumps. Cook mixture until smooth and thick, stirring constantly. Add seasonings and cubed cheese. Stir until melted and combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in refrigerator overnight. Bake at 350.

***Note: See Tips and Information on Velveeta Mexican Cheese

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