Ingredients
For the Vegetable:
2 packages frozen chopped spinach
4 tablespoons butter
2 tablespoons chopped onion
1/2 (one-half) cup evaporated milk
1/2 (one-half) cup spinach liquid, reserved from cooking
1/2 (one-half) teaspoon salt
3/4 (three-quarters) teaspoon celery salt
3/4 (three-quarters) teaspoon garlic salt
4 ounces jalapeno cheese cut into small cubes
red pepper to taste (cayenne)
one teaspoon Worcester sauce
approx 3 tbs flour (to thicken the white cheese sauce)
For the Topping:
buttered bread crumbs, parmesan cheese
Preparation
Cook the frozen spinach until tender but not overdone. Drain and reserve the liquid. Melt the butter over low heat. Add the flour and stir gently until blended but not brown. Add the chopped onion and cook until the onion is soft but not brown. Slowly add the spinach liquid stirring to avoid lumps. Add the milk, stirring gently until thickened. Add the seasonings and the cheese that has been cubed into small pieces. Stir until the cheese is melted and well combined with the spinach. Put into a buttered casserole and top with buttered bread crumbs or Parmesan cheese and paprika.
Note: The spinach is improved by keeping in overnight in the refrigerator. Serve warm or at room temperature. Hint: When doubling the recipe, adjust the liquid making sure it is not too thin.
Do not use too high a heat or sauce will curdle.
