- 2 packages frozen chopped spinach
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped onion
- 1/2 cup evaporated milk
- 1/2 cup spinach liquid
- 1 (6-ounce) roll jalapeno cheese, cut into small pieces
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 3/4 teaspoon celery salt
- 3/4 teaspoon garlic salt
- Ground red pepper
Cook spinach according to directions on package. Drain and reserve liquid. Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add evaporated milk and reserved spinach liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add the cheese, Worcestershire, black pepper, celery salt, garlic salt, red pepper, and salt, to taste. Stir until melted. Combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. This flavor is improved if the latter is done and kept in the refrigerator overnight. This may also be frozen.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of "River Road Recipes" published by The Junior League of Baton Rouge, 1959
Recipe courtesy of Katie Lee