Spinach Madeleine, the recipe that put the first Junior League of Baton River Road Recipes Cookbook on the map! This savory and bubbly warm dish is now a traditional favorite for family gatherings, potlucks and supper clubs all around our great state for over 50 years.
Spinach Madeleine can be served as a warm appetizer dip with toast points or cocktail crackers, as well as, a flavorful side dish complimentary to many main dishes. Remember, Spinach Madeleine also freezes well. So consider when preparing, double the recipe and freeze half.
This dish is also a good way to introduce spinach to those who might be reluctant to try green veggies. The blended flavors and spices are sure to please even the most doubtful of picky eaters.
The original recipe calls for a roll of 6 ounces of Jalapeno cheese. Kraft Foods no longer makes the product so we have substituted 4 ounces of Velveeta cheese, cubed, and 2 teaspoons of minced jalapenos!
- 2 packages frozen chopped spinach
- 4 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons chopped onions
- ½ cup evaporated milk
- ½ cup vegetable liquor (the liquid reserved from cooking the spinach)
- ½ teaspoon black pepper
- ¾ teaspoon celery salt
- ¾ teaspoon garlic salt
- Salt to taste
- 1 teaspoon Worcestershire sauce
- 4 ounces Velveeta cheese, cubed
- 2 teaspoons jalapeno, minced
- Red pepper to taste
Cook spinach according to directions on package. 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, jalapenos, 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 breadcrumbs. The flavor is improved if the latter is done and kept in the refrigerator overnight. This may also be frozen.
Serves 5 to 6.