Spinach Madeleine
- Number of Servings: 8
Ingredients
2 pkgs frozen, chopped spinach4 tablespoons butter2 tablespoons flour2 tablespoons finely chopped onion½ cup evaporated milk (Pet Milk)½ cup vegetable liquor¼ teaspoon black pepper¾ teaspoon celery salt¾ teaspoon garlic salt6 oz. Velveeta Mexican (Jalapeno) cheese1 teaspoon Worcestershire sauceRed pepper as desired3 or 4 slices white bread (for crumb topping)1/2 stick of butter (for browning crumbs)
Cook spinach according to directions on package. Drain and reserve liquor. Melt butter in sauté pan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft, but not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook until thick and smooth, continue stirring. Add seasonings and cheese which has been cut into small pieces. Stir until melted. Combine with cooked spinach. This may be served immediately or put into a casserole and top with buttered bread crumbs. The flavor is improved if the latter is done and kept in the refrigerator overnight (minus the bread crumbs). This may also be frozen. Serves 6-8.
Bread Crumbs: Tear 3 to 4 slices of white bread into small pieces. Melt ½ stick (or more if needed) butter and toss the bread pieces. You can brown in a skillet or in a hot oven (425), but be careful not to burn! Scatter these crumbs on top of casserole before warming till bubbly in the oven (temperature not critical, but I usually heat at 400 – 425)
This recipe appeared originally in the River Road Recipes Cookbook by the Baton Rouge Junior League in 1959. Madeleine Reymond came up with this recipe. Her husband Bill worked at the Exxon Refinery and Larry knew him.
Serving Size: Serves 6 to 8
Bread Crumbs: Tear 3 to 4 slices of white bread into small pieces. Melt ½ stick (or more if needed) butter and toss the bread pieces. You can brown in a skillet or in a hot oven (425), but be careful not to burn! Scatter these crumbs on top of casserole before warming till bubbly in the oven (temperature not critical, but I usually heat at 400 – 425)
This recipe appeared originally in the River Road Recipes Cookbook by the Baton Rouge Junior League in 1959. Madeleine Reymond came up with this recipe. Her husband Bill worked at the Exxon Refinery and Larry knew him.
Serving Size: Serves 6 to 8
Nutritional Info Amount Per Serving
- Calories: 246.6
- Total Fat: 17.8 g
- Cholesterol: 50.4 mg
- Sodium: 487.3 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 2.1 g
- Protein: 8.1 g
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