Calhouns Spinach Maria Recipes

Steps:

• Thaw spinach.
• Squeeze as much excess water as possible from spinach.
• Heat milk and spices in a 4 qt.
• saucepan on medium heat to just below a boil.
• Reduce and simmer.
• Saute chopped onion in 1 TBSP butter on medium heat for 5-8 minutes.
• Add onion to saucepan.
• Combine the 5 TBSP melted butter with the flour in a small saucepan.
• Mix until completely blended.
• Cook on low heat 2-3 minutes.
• Add to milk in saucepan and mix.
• Continue to cook until sauce thickens.
• Cut cheeses into small cubes and add to saucepan.
• Continue to mix until all the cheese is completely melted and blended into the sauce.
• Be CAREFUL not to BURN the sauce while cheese is melting.
• Remove from heat.
• Allow to cool for 15 minutes.
• Add drained spinach to cheese sauce and mix till completely blended.
• Spoon into a 11x9x2 or large casserole and top with grated Monterey jack cheese.
• Bake at 350 for 12-15 minutes, until hot and bubbly.
• This can be served as a side dish or as an appetizer with tortilla chips.

Steps:

• 1. Thaw spinach & squeeze as much excess water as possible from spinach
• 2. Heat milk and spices in a 4 qt.saucepan on medium heat to just below a boil. Reduce and simmer. NOTE: the spice quantities listed (mustard, garlic, red pepper flakes) give the dish just a "flavor" but little kick. I will usually double the spices for more flavor & heat (it is not too much). If I have a crowd that likes it hot, I will replace the teaspoon measurement with tablespoon for all three spices...at this level you get a slow burn that lingers but isn't a 4-alarm fire.
• 3. Saute chopped onion in 1 TBSP butter on medium heat for 5-8 minutes. Add onion to saucepan.
• 4. Combine the 5 TBSP melted butter with the flour in a small saucepan. Mix until completely blended. Cook on low heat 2-3 minutes. Add to milk in saucepan and mix. Continue to cook until sauce thickens.
• 5. Cut cheeses into small cubes and add to saucepan. Continue to mix until all the cheese is completely melted and blended into the sauce. Be CAREFUL not to BURN the sauce while cheese is melting.
• 6. Remove from heat. Allow to cool for 15 minutes. Add drained spinach to cheese sauce and mix till completely blended
• 7. Spoon into a 11x9x2 or large casserole and top with grated Monterey jack cheese. Bake at 350 for 12-15 minutes, until hot and bubbly
• 8. I often like to add a dab of horse radish to indiviual servings...gives it a really nice kick...this way your guests can opt in or out for some heat. Taste it first though, as you may love the kick as it is.

Steps:

• Heat milk with the mustard,garlic& red pepper in pan to 190 degres,just below boiling point.
• Reduce heat.
• Crumble Velveeta cheese into a glass bowl and microwave until melted.
• Add milk to mixture, stirring until mixed.
• Saute onion in 1 tbsp butter, then add to the cheese sauce.
• Combine 5 tbsp melted butter and flour in small skillet,mix until blended.
• Cook over low heat for 3-4 minuest to make a roux, stirring constantly.
• Add roux to the cheese sauce.
• Cook over medium heat until the cheese sauce thickens, stirring constantly.
• Remove from heat and cool 15 minutes.
• Squeeze excess water from spinach and add to the cheese sauce; mix until just blended.
• Spoon in 2 greased 9x10" baking dishes.
• Sprinkle each with Monterey Jack cheese.
• Bake at 350 degrees for 12-15 minutes or until brown.

Steps:

• melt butter in pan over medium heat.
• thaw spinach (I do it in the microwave) and add to pan.
• cut up cream cheese into chunks and add
• cut up artichokes and add also.
• I season with salt, chili powder and salt.
• I use more than you would think until it tastes right.
• Sometimes I'll sprinkle it with Parmesan Cheese and broil it for a few minutes in the oven.