Spinach Madeline

This traditional Louisiana recipe was first presented in River Road's cookbook from the Junior League of Baton Rouge.  

This version is from http://www.jfolse.com/

2 pkgs. frozen chopped spinach

4 T. butter

2 T. flour

2 T. chopped onion

½ cup evaporated milk

½ cup vegetable liquor

6 ounces Velveeta Mexican Hot Cheese, cubed into small pieces

3/4 t. celery salt

3/4 t. garlic salt
1 t. Worcestershire sauce

¼ t. fresh ground black pepper

¼ teaspoon cayenne pepper

coarse salt to taste

Cook spinach according to package directions.  Drain and reserve liquor.

In a medium saucepan, melt butter over medium heat. Add flour, stirring until blended and smooth, but not browned.  Add onions and saute' 3-5 minutes or until wilted.  Add evaporated milk, spinach liquor and Worcestershire sauce slowly, stirring constantly to avoid lumps.  Cook mixture until smooth and thick, stirring constantly.  Add seasoning and cubed cheese.  Stir until melted and combine with cooked spinach. 

This may be served immediately or put into a casserole and topped with buttered bread crumbs.  The flavor is improved if the latter is done and kept in refrigerator overnight.