SPINACH MADELEINE
Source of Recipe
unkown
Recipe Introduction
When Kraft stopped making the roll of jalapeno cheese that was originally used in this dish cooks tried various substitutions. I tried it with cheddar cheese and jalapenos, and then with Monterey Jack and jalapenos. Neither worked as well as the Hot Mexican Velveeta.
List of Ingredients
2 pkgs. frozen chopped spinach
4 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 teaspoon minced garlic
2 tablespoons flour
1/2 cup half and half
1/2 cup chicken stock
4 ounces Velveeta Mexican Hot Cheese, cubed into small pieces
1/2 teaspoon Worcestershire sauce
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
coarse salt to taste
Recipe
Cook spinach according to package directions. Drain and reserve liquor.
Melt butter in heavy skillet over medium heat. Add onions and celery and cook until soft. Add garlic for 30 seconds then add flour, stirring until blended and smooth. Add liquid slowly, stirring constantly to avoid lumps. When thick, add cheese and seasonings. Stir until melted.
Combine with cooked spinach and place in a casserole dish. (I use a glass pie pan or a similar shallow dish.) Top with breadcrumbs; cover and refrigerate overnight.
Bake at 350 degrees for 25-30 minutes or until bubbling hot.
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