Spinach Madeline

This week, I want to share a couple of recipes from years past. Let's start with a predecessor to spinach dip.

4 tablespoons butter

1 cup finely chopped onion

2 tablespoons flour

1/2 cup heavy cream

1/2 cup chicken stock

6 ounces pepper Jack cheese, cubed

1 teaspoon Worcestershire sauce

3/4 teaspoon celery salt

3/4 teaspoon granulated garlic

1/2 teaspoon black pepper

1/2teaspoon thyme

1/4 teaspoon ground mustard

1/8 teaspoon ground nutmeg

Creole seasoning to taste

20 ounces frozen chopped spinach, thawed

1/4 cup panko breadcrumbs

2 tablespoos freshly grated Parmesan cheese

Preheat oven to 325℉.

Melt butter in a saucepan over low heat. Add onion and cook; stirring occasionally, until very soft, about 12 minutes. Do not brown. Add flour and cook. stirring, until smooth and no longer raw smelling, about4 minutes. Do not brown. Mix together cream and chicken stock and slowly add to flour mixture, whisking constantly to avoid lumps. Gradually add cheese, stirring unti melted. Add Worcestershire sauce, celery salt, granulated garlic, black pepper, thyme, mustard , nutmeg, and Creole seasoning, taste and adjust seasoning.

Squeeze moisture from spinach and spread in a large mixing bowl. Pour cheese mixture over spinach; combine and transfer to a buttered casserole dish. Mix breadcrumbs and Parmesan cheese and spread over spinach; transfer to the oven and bake until browned and bubbly, 20 to 30 minutes.

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Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!