For all my Yankee and other friends that might not have this recipe:
SPINACH MADELINE
2 pkgs frozen chopped spinach
4 T. butter (THE REAL THING-ALWAYS!)
2 T. flour
2 T. chopped onion ( I always use more)
1/2 c. evaporated milk
1/2 c. vegetable liquor (reserved liquid from spinach when you drain)
1/2 t black pepper
3/4 t celery salt
3/4 t garlic salt
Salt to taste (I never add more than the above)
Red Pepper to taste (CAREFUL!)
1 t. Worcestershire
2 T. chopped fresh jalapeno peppers (I use a little more)
6 ou Kraft Velveeta cheese product (I use a mixture of Mexican & Pepper Jack-we like it hot-you can play with how much of what kind you use-BUT definitely need Mexican or Pepper Jack)
1. Cook spinach according to pkg directions. Drain WELL & reserve needed liquor.
2. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. (I use wooden spoon-you are making a basic white sauce)
3. Add onion & cook until soft, but not brown. I actually put my jalapenos in the last minute or two unlike what the recipe will call for later.
4. Add vegetable liquor and milk-SLOWLY, stirring constantly to avoid lumps. Cook until smooth & thick while continually stirring.
5. Add seasonings, Worcestershire, jalapenos (see note above), and cheeses which have been cut into small pieces. Stir until melted.
6. Combine with cooked spinach-stirring well until thoroughly mixed. May be served immediately or put into casserole and topped with seasoned breadcrumbs. I always do the latter and put into the refrigerator overnight or freeze. Letting it "sit" for a period brings out the wonderful pepper flavors.
350 degree until bubbly
YOU CAN FREEZE THIS..
I always make a double recipe-one recipe feeds six and for holiday dinners prepare 3 recipes. One recipe will go into a small casserole dish-two or more need larger dish.
NOTE-the original recipe used the rolls of Kraft jalapeno cheese that are no longer made, they still make a garlic cheese, but not the jalapeno. Thousands of Southern cooks went into deep mourning when they discontinued making it. When you used this you did not have to cut, scrape & chop the jalapenos-they were in the cheese in perfect proportion.
SO GOOD-NOT THANKSGIVING WITHOUT IT!
NOTE 2-You can also use this as a dip without the breadcrumbs.