Spinach Madeleine

• 2 pkg. frozen chopped spinach
• 4 Tbsp. butter
• 2 Tbsp. flour
• 2 Tbsp. chopped onion
• 1/2 c. evaporated milk
• 1/2 c. vegetable liquor
• 1/2 tsp. black pepper
• 1/2 tsp. salt (optional)
• 3/4 tsp. celery salt
• 3/4 tsp. garlic salt
• 1 (6 oz.) roll Kraft jalapeno cheese
• 1 tsp. Lea & Perrins
• cayenne pepper to taste

1. Cook spinach.
2. Drain, reserving liquor.
3. Melt butter in saucepan.
4. Add flour, stirring only until smooth.
5. Add onions. Cook until soft.
6. Add liquor slowly, stirring to avoid lumps.
7. Add milk.
8. Cook until thick and smooth.
9. Add seasonings and cheese (cut into smallish pieces).
10. Stir until melted.
11. Combine with spinach.
12. Serve immediately or refrigerate overnight.
13. May be topped with breadcrumbs.
14. May be frozen.
15. It is really better the second day!

spinach, butter, flour, onion, milk, vegetable liquor, black pepper, salt, celery salt, garlic salt, roll, perrins, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=177422 (may not work)