"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Spinach Madeline Recipe

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This recipe for Spinach Madeline, by , is from From the kitchen of......., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Jones
Added: Friday, August 21, 2009


2 large pkgs frozen chopped spinach
4 tbsp butter
2 tbsp flour
2 tbsp chopped onion
1/4 cup vegetable liquor
1/2 tsp black pepper
1/2 cup evaporated milk
3/4 tsp celery salt
3/4 tsp garlic salt
salt to taste
6 oz roll jalapeņo cheese
1 tsp Worcestershire sauce
red pepper to taste

Cook spinach according to pkg. 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 but not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; 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 topped with buttered bread crumbs.

Personal Notes:
Personal Notes:
The flavor is improved if the latter is done.
*Kept in refrigerator overnight.
This may also be frozen.
Servers 5 - 6




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