spinach madeleine
(2 ratings)
This traditional Louisiana dish was first published in the River Roads I cookbook by the Junior League of Baton Rouge, La. I have been making Spinach Madeleine since the early 1960s. (Note:River Road Recipes is the nation's #1 best-selling community cookbook series.)
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(2 ratings)
yield
5 to 6
prep time
30 Min
cook time
20 Min
Ingredients For spinach madeleine
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2 pkg(2-10 oz.pkg)frozen chopped spinach
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3/4 tspcelery salt
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4 Tbspbutter
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3/4 tspgarlic salt
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2 Tbspflour
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2 Tbspchopped onion
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6 ozkraft mexican cheese, sliced into 1/4" ubes
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1/2 cevaporated milk
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1/2 creserved spinach liquor
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1/2 tspblack pepper
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1 tspworcestershire sauce
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salt and red pepper to taste
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(if making a casserole cover with buttered bread crumbs and bake until crumbs are golden brown)
How To Make spinach madeleine
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1Cook spinach according to directions on package. Drain and reserve liquor. Melt butter in saucepan over low heat.
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2Add flour, stirring until blended and smooth, but not brown. Add onion and cook 3-5 minutes until wilted. Add e. milk, spinach liquid, and Worcestershire sauce slowly, stirring constantly to avoid lumps.
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3Cook until smooth and thick; continue stirring. Add seasonings and cubed cheese. Stir until melted. Combine with cooked spinach.
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4This 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. This may also be frozen.
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5Spinach Madeleine is an extremely versatile dish. It can be served with crackers as an appetizer, as a side dish or even as a main course when stuffed in a tomato!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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