SPINACH MADELEINE
"This traditional Louisiana recipe was first published in 1959 by the Junior League of Baton Rouge's River Road Cookbook. The recipe calls for Velveeta Mexican cheese, but it works just as well with monterey pepper jack...."
INGREDIENTS
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2 packages chopped spinach, frozen
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4 tbsps butter
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2 tbsps flour
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2 tbsps chopped onions
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½ cup evaporated milk
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½ cup reserved spinach liquor (reserved liquid)
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½ tsp black pepper
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¾ tsp celery salt
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¾ tsp garlic salt
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6 ounces Velveeta Mexican cheese or pepper jack, sliced into ¼-inch cubes
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1 tsp Worcestershire sauce
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salt and red pepper to taste
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