"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Spinach Madeleine Recipe

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This recipe for Spinach Madeleine, by , is from The Steinman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Montalbano
Added: Friday, September 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs frozen chopped spinach
4 Tbsp butter
2 Tbsp flour
2 Tbsp chopped onion
1/2 c. evaporated milk
1/2 c. vegetable liquor
1/2 tsp black pepper
3/4 tsp celery salt
3/4 tsp garlic salt
1/2 tsp salt
8 oz Velveeta Mexican hot cheese
1 tsp Worchestershire sauce
red pepper to taste
buttered bread crumbs

Directions:
Directions:
Cook spinach according to package directions; drain and reserve liquor. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick, continuing to stir. Add seasonings and cheese and stir until melted. Combine with cooked spinach. Put in buttered casserole dish and top with buttered bread crumbs. Keep in refrigerator overnight. Allow to come to room temperature and bake at 350 for 30 minutes or until bubbly.

Number Of Servings:
Number Of Servings:
5 to 6
Personal Notes:
Personal Notes:
Best if cooked, cooled and reheated!
http://www.wholefoodsmarket.com/recipes/vegetarian/spinachmadeleine.html - web link to Whole Foods organic version

 

 

 

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