Spinach Madeleine
Ingredients
- 2 10-ounce boxes frozen, chopped spinach
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 cup chopped onions
- 1/2 cup evaporated milk
- 1/2 cup reserved spinach liquor
- 8 ounces Mexican Velveeta, diced
- 1 teaspoon Lea & Perrins (Worcestershire sauce)
- 1 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper
- Salt to taste
Instructions
Prepare spinach according to package directions; drain and reserve liquid (spinach liquor). In a large saucepan over low heat, melt butter. Add flour, stirring constantly, until a white roux is achieved. Do not allow flour to brown. Add onions; cook stirring frequently until tender, about 3 minutes. Gradually stir in evaporated milk and reserved spinach liquor. Add cheese, Lea & Perrins, garlic powder, celery salt, black and cayenne peppers and salt to taste. Cook, stirring frequently, until cheese is melted. Stir in spinach and continue cooking until heated through, 3-5 minutes. Transfer spinach mixture to a serving dish; serve immediately. Spinach Madeleine can be made a day in advance, covered and refrigerated. When ready to serve, bake uncovered at 350 degrees until bubbly, 15-20 minutes. Serves 4-6.