Jo'S Oysters (Or Not) & Spinach Madelaine

• 2 packages frozen chopped spinach
• 4 tablespoons butter
• 2 tablespoons flour
• 1/2 cup chopped green onion
• 1 clove garlic chopped or minced
• 1/2 cup evaporated milk
• 1/2 cup vegetable liquor (saved after cooking spinach)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• Cayenne Pepper to taste (I use 1/2 teaspoon)
• 1 teaspoon Worchestershire sauce
• 6 ounces jalapeno cheese
• 2 pints raw oysters (optional - see comments above)

1. Cook spinach; drain and reserve liquid.
2. Melt butter in sauce pan over low heat.
3. Add flour, stirring until blended & smooth.
4. Add in onion and garlic and cook until soft - stir constantly.
5. Add liquids slowly, stirring to mix completely after each addition. Continue stirring and cooking over low heat until smooth and thick.
6. Stir in all the seasonings until evenly spread throughout the sauce.
7. Add in jalapeno cheese that is cut into small blocks. Keep stirring until cheese is completely melted.
8. Stir drained spinach into sauce.
9. If adding oysters, gently stir them in just before moving mixture to casserole dish.
10. Top with buttered bread crumbs.
11. Cook at 350 until bubbly (or until oysters are done.

spinach, butter, flour, green onion, garlic, milk, vegetable liquor, black pepper, salt, cayenne pepper, worchestershire sauce, jalapeno cheese, oysters

Taken from www.epicurious.com/recipes/member/views/jos-oysters-or-not-spinach-madelaine-1249353 (may not work)