Spinach Madeleina

• 2 (10 oz.) pkg. frozen chopped spinach
• 1 (8 1/2 oz.) can artichokes
• 4 Tbsp. butter
• 2 Tbsp. flour
• 2 Tbsp. chopped onion
• 1/2 c. evaporated milk
• 1/2 c. spinach liquid
• 1/2 tsp. pepper
• salt to taste
• 3/4 tsp. celery salt
• 3/4 tsp. garlic salt
• 6 oz. jalapeno cheese
• 1 tsp. Worcestershire sauce
• dash of red pepper
• 1/2 c. buttered bread crumbs

1. Cook
2. spinach
3. as
4. directed;
5. drain and reserve liquid. Melt butter over low heat;
6. add flour, stirring until blended and smooth,
7. but
8. not
9. brown.
10. Add onion and cook until soft. Add spinach
11. liquid
12. and milk slowly, stirring constantly, to avoid lumps.
13. Cook until thickened and smooth.
14. Add seasonings and cheese
15. which
16. has
17. been cut in small pieces.
18. Stir until cheese melts.
19. Combine
20. with cooked spinach.
21. Drain artichoke hearts and cut in quarters.
22. Scatter hearts over bottom of 8 x 8-inch buttered pan.
23. Pour spinach mixture over top.
24. Refrigerate overnight.

spinach, artichokes, butter, flour, onion, milk, liquid, pepper, salt, celery salt, garlic salt, jalapeno cheese, worcestershire sauce, red pepper, buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=925765 (may not work)