This traditional Louisiana dish was first published in the River Roads I cookbook by the Junior League of Baton Rouge, La. I have been making Spinach Madeleine since the early 1960s. (Note:River Road Recipes is the nation's #1 best-selling community cookbook series.)
Provided by Linda Edwards
Categories Vegetable Appetizers
Time 50m
Number Of Ingredients 13
Steps:
- 1. Cook spinach according to directions on package. Drain and reserve liquor. Melt butter in saucepan over low heat.
- 2. Add flour, stirring until blended and smooth, but not brown. Add onion and cook 3-5 minutes until wilted. Add e. milk, spinach liquid, and Worcestershire sauce slowly, stirring constantly to avoid lumps.
- 3. Cook until smooth and thick; continue stirring. Add seasonings and cubed cheese. Stir until melted. Combine with cooked spinach.
- 4. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in refrigerator overnight. This may also be frozen.
- 5. Spinach Madeleine is an extremely versatile dish. It can be served with crackers as an appetizer, as a side dish or even as a main course when stuffed in a tomato!
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