Saturday, February 20, 2016
I was visiting my cousin recently who is from Louisiana. She made this recipe for a function we were attending. It comes from the River Road cookbook by the Junior League of Baton Rouge, Louisiana. History is that this recipe dates back to 1956. Back then Kraft Jalapeno Cheese came in a tube and a woman by the name of Madeline Wright used it to enhance a creamed spinach recipe. She used the French spelling of her name and thus the recipe was created. Over the years it has changed many times, but is a great side dish for any meal. Here is the version from the cookbook.
2 10-ounce packages frozen chopped spinach
4 tablespoons butter
2 tablespoons flour
2 tablespoons chopped onion
1/2 cup evaporated milk
1 teaspoon garlic powder
salt and pepper to taste
1 teaspoon Worcestershire sauce
1/2 pound pepper jack cheese cut into small chunks
Cook spinach as directed on package, drain, reserve 1/2 cup liquid (use chicken broth if preferred)
Melt butter in saucepan over low heat. Whisk in flour until smooth.
Add onion, cook until soft but not brown.
Slowly add milk and reserved spinach liquid, stirring constantly until smooth and thickened.
Stir in garlic powder, salt and pepper, Worcestershire and cheese. Continue until sauce is smooth.
Combine with spinach.
Pour into a 2 quart dish and bakd at 350 degrees until heated through and bubble, about 15-20 minutes.