River Road Spinach Madeleine Recipe Foodcom Recipes

SPINACH MADELEINE II BY RIVER ROAD

Steps:

• 1. Cook spinach according to package directions; drain and reserve liquor. 2. Melt butter in saucepan over low heat; add flour; stirring until well blended and smooth, but not brown. 3. Add onion and cook until soft but not brown. 4. Add milk and vegetable liquor slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. 5. Add seasonings, Worchestershire, jalapenos and cheese; stir until melted. 6. Combine with cooked spinach. Note: May be served immediately or put into a casserole dish and topped with buttered breadcrumbs. The flavor is improved if the latter is done and the dish is refrigerated overnight. This dish may be made ahead of time and frozen.

SPINACH MADELEINE

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.

RIVER ROAD SPINACH MADELINE

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.

RIVER ROAD SPINACH MADELEINE

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.

SPINACH MADELEINE

Steps:

• Cook spinach, drain and reserve cooking liquid.
• In a saucepan, melt butter over medium heat. Add flour, stirring until mixture is smooth and blended.
• Add onion and cook until soft, but not brown.
• In a measuring cup, combine milk with enough reserved spinach liquor to make 1 cup liquid.
• Add liquid slowly to onion-flour mixture, stirring constantly to avoid lumps.
• Add cream cheese, jalapeno pepper, worcestershire sauce, celery salt, garlic salt, salt, pepper and cayenne pepper. Stir until cheese is melted. Combine with cooked spinach.
• Place mixture in a greased 2 quart casserole dish.
• Combine bread crumbs and melted butter. Scatter over spinach mixture.
• Bake at 350 degrees for 30-35 minutes oe until bread crumbs are browned.