From: Green Springs Inn, Lousiana

Spinach Madeline

2 packages frozen chopped spinach
4 Tbsp. butter
2 Tbsp. flour
2 Tbsp. 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 (to taste)
1 - 6 oz. roll jalapeno cheese (cut into small pieces)
1 tsp. Worcestershire sauce
Red pepper (to taste)

Cook spinach according to package directions. Drain and reserve liquor. Melt butter in saucepan over low heat, and add flour, stirring until blended and smooth, 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. Stir until melted. Combine with cooked spinach.

This may be served immediately or put in a casserole and topped with buttered bread crumbs. The flavor is improved if the casserole is kept in the refrigerator overnight. The dish may also be frozen. Serves 5 to 6.