Recipes for Spinach - Weeks 3 & 5 October 2013
I have been unavailable to post recipes so will continue with the spinach recipes.
Here is one from Gardenweb's CindyMac; it is quite good.
When Kraft stopped making the roll of jalapeno cheese that was originally used in this dish cooks tried various substitutions. I tried it with cheddar cheese and jalapenos, and then with Monterey Jack and jalapenos. Neither worked as well as the Hot Mexican Velveeta. CindyMac@gardenweb
2 pkgs. frozen chopped spinach
4 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 teaspoon minced garlic
2 tablespoons flour
1/2 cup half and half
1/2 cup vegetable liquor
4 ounces Velveeta Mexican Hot Cheese, cubed into small pieces
1/2 teaspoon Worcestershire sauce
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
coarse salt to taste
Cook spinach according to package directions. Drain and reserve liquor.
Melt butter in heavy skillet over medium heat. Add onions and celery and cook until soft. Add garlic for 30 seconds then add flour, stirring until blended and smooth. Add liquid slowly, stirring constantly to avoid lumps. When thick, add cheese and seasonings. Stir until melted.
Combine with cooked spinach and place in a casserole dish. (I use a glass pie pan or a similar shallow dish.) Top with breadcrumbs; cover and refrigerate overnight.
Bake at 350 degrees for 25-30 minutes or until bubbling hot.
It's one of my favorite side dishes with most any meal. beverlyal@gardenweb
Here is a link that might be useful: Recipes for Spinach - Week 3 October 2013
This post was edited by walnutcreek on Wed, Oct 30, 13 at 13:19