"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spinach Madeleine Recipe

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This recipe for Spinach Madeleine, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paula Therrell
Added: Friday, October 30, 2009


4 boxes frozen, chopped spinach
1 stick butter
1/4 cup flour
1/4 cup chopped onion
2 (6 oz) rolls jalapeņo cheese
1 cup evaporated milk
1 cup vegetable liquor (from spinach)
1 tsp. black pepper
1 1/2 tsp. celery salt
1 1/2 tsp. garlic salt
1 Tbs. Worcestershire sauce
1/8 tsp. fresh grated nutmeg

Cook spinach. Drain and reserve liquor.

Melt the butter in a pan over low heat. Add flour, stirring until blended and smooth, but not brown. Add liquor slowly, stirring constantly to avoid lumps. Add evaporated milk, and cook until smooth and thick, stirring constantly.

Add seasonings and cheese, which has been cut into small pieces. Stir until melted. Combine with spinach.

Serve immediately or put into casserole dish, and top with buttered bread crumbs. Keep overnight in refrigerator for improved flavor, then heat in oven at 350 degrees and serve.

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