Spinach Madeleine
Prep Time: 30 Minutes
Yields: 5-6 Servings

This traditional Louisiana recipe was first presented in River Road's cookbook from the Junior League of Baton Rouge. It is safe to say that this single recipe made the book world famous. In the late 1990s, Kraft foods did away with their jalapeño cheese roll which was originally used in the recipe. Recently, an alert customer informed us that Kraft's Velveeta line introduced a similar Mexican cheese.


  • 2 packages chopped spinach, frozen
  • 4 tbsps butter
  • 2 tbsps flour
  • 2 tbsps chopped onions
  • ½ cup evaporated milk
  • ½ cup reserved spinach liquor
  • ½ tsp black pepper
  • ¾ tsp celery salt
  • ¾ tsp garlic salt
  • 6 ounces Velveeta Mexican cheese, sliced into ¼-inch cubes
  • salt and red pepper to taste
  • 1 tsp Worcestershire sauce

Cook spinach according to directions on package. Drain and reserve liquid. In a medium saucepan, melt butter over low heat. Add flour, stirring until blended and smooth, but not brown. Add onions and sauté 3-5 minutes or until wilted. Add evaporated milk, spinach liquor and Worcestershire sauce slowly, stirring constantly to avoid lumps. Cook mixture until smooth and thick, stirring constantly. Add seasonings and cubed cheese. Stir until melted and combine with cooked spinach. 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.

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