PER YOUR REQUEST

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.