4 tbls butter
2 tbls flour
2 tbls chopped onion
1/2 cup evaporated milk
1/2 cup vegetable liquor
1/2 tsp black pepper
3/4 tsp celery salt
3/4 tsp garlic salt
salt to taste
6 oz jalapenos cheese
1 tsp Worcestershire sauce
Red Pepper to taste
Cook spinach according to directions of pkg. Drain and reserve liquor. Melt butter in a saucepan over low heat. Add flour, stirring unitl blended, but not brown. Add onion and cook until soft but not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasonings and cheese which has been cut into small pieces. Stir until melted. Combine with cooked spinach. This may be served immediately or put into a casserole and topped with butter bread crumbs. The flavor is improved if latter is done and kept in refrig overnight. This may also be frozen. Serves 5 to 6.
*I of course alter this to fit whatever crowd I'm making it for. But this is a good base to go by. From River Road Recipes
No comments:
Post a Comment