River Road Spinach Madeleine Recipe Foodcom

Steps:

• 1. Cook spinach according to directions on package. Drain and reserve liquor. Melt butter in saucepan over low heat.
• 2. Add flour, stirring until blended and smooth, but not brown. Add onion and cook 3-5 minutes until wilted. Add e. milk, spinach liquid, and Worcestershire sauce slowly, stirring constantly to avoid lumps.
• 3. Cook until smooth and thick; continue stirring. Add seasonings and cubed cheese. Stir until melted. Combine with cooked spinach.
• 4. 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. This may also be frozen.
• 5. Spinach Madeleine is an extremely versatile dish. It can be served with crackers as an appetizer, as a side dish or even as a main course when stuffed in a tomato!

Steps:

• Cook spinach according to directions on package. Drain and reserve liquid. Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add evaporated milk and reserved spinach liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add the cheese, Worcestershire, black pepper, celery salt, garlic salt, red pepper, and salt, to taste. Stir until melted. Combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. This flavor is improved if the latter is done and kept in the refrigerator overnight. This may also be frozen.

Steps:

• Cook spinach as directed on package; drain; reserve 1/2 cup liquid.
• Melt butter in saucepan over low heat.
• Whisk in flour until smooth.
• Add onion; cook until soft but not brown.
• Slowly add milk and reserved spinach liquid, stirring constantly, until smooth and thickened.
• Stir in garlic salt, celery salt, pepper, Worcestershire and cheese; continue stirring until sauce is smooth.
• Combine with spinach.
• Pour into a 1 1/2-quart casserole and top with crumbs.
• Bake at 350ºF until heated through and bubbly, about 15-20 minutes.

Steps:

• Place frozen spinach and water in a saucepan over high heat; bring to a full boil. Reduce heat to medium, cover, and cook for 8 minutes. Separate with a fork and cook for 2 more minutes. Drain, reserving 1/2 cup of the cooking liquid.
• Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown, 1 to 2 minutes. Add onion and cook until soft but not brown, 5 to 7 minutes.
• Slowly add evaporated milk and the reserved cooking liquid, stirring constantly to avoid lumps. Cook, stirring constantly, until smooth and thick, 3 to 5 minutes. Add processed cheese spread, celery salt, garlic salt, pepper, cayenne, and salt; cook and stir until melted, about 2 to 3 minutes. Stir in cooked spinach.
• Stir in cooked spinach and serve immediately.

Steps:

• Cook spinach according to directions.
• Drain and keep liquid.
• Melt butter in saucepan over low heat.
• Add onion and garlic and cook until soft but not brown.
• Add flour, stirring while blending.
• Add 1/2 cup reserved spinach liquid and evaporated milk, stirring constantly to avoid lumps.
• Cook until smooth and thick.
• Continue stirring.
• Add pepper, celery salt and cheese.
• Stir some more till melted.
• Combine with cooked spinach.
• Top with buttered bread crumbs if desired.