Spinach Madeleine Ii By River Road Recipes

SPINACH MADELINE

Steps:

• Cook spinach according to directions on package. Drain and reserve liquor. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add all liquids slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasonings and pieces of cheese. Add jalapeños. Stir until cheese is melted. 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 it's kept in the refrigerator overnight. This may also be frozen.

RIVER ROAD SPINACH MADELEINE

Steps:

• Cook spinach as directed on package; drain; reserve 1/2 cup liquid.
• 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 salt, celery salt, pepper, Worcestershire and cheese; continue stirring until sauce is smooth.
• Combine with spinach.
• Pour into a 1 1/2-quart casserole and top with crumbs.
• Bake at 350ºF until heated through and bubbly, about 15-20 minutes.

SPINACH MADELEINE

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!

SPINACH MADELEINE II BY RIVER ROAD

Steps:

• 1. Cook spinach according to package directions; drain and reserve liquor. 2. Melt butter in saucepan over low heat; add flour; stirring until well blended and smooth, but not brown. 3. Add onion and cook until soft but not brown. 4. Add milk and vegetable liquor slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. 5. Add seasonings, Worchestershire, jalapenos and cheese; stir until melted. 6. Combine with cooked spinach. Note: May be served immediately or put into a casserole dish and topped with buttered breadcrumbs. The flavor is improved if the latter is done and the dish is refrigerated overnight. This dish may be made ahead of time and frozen.

SPINACH MADELEINE

Steps:

• Cook spinach according to directions on package. Drain and reserve liquid. Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add evaporated milk and reserved spinach liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add the cheese, Worcestershire, black pepper, celery salt, garlic salt, red pepper, and salt, to taste. Stir until melted. Combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. This flavor is improved if the latter is done and kept in the refrigerator overnight. This may also be frozen.

SPINACH MADELINE

Steps:

• Melt butter in a skillet over low heat. Add bread crumbs. Cook and stir until butter is incorporated into the bread crumbs. Remove from skillet and set aside.
• Place spinach in a microwave-safe baking dish. Add water. Cover and cook on high for 7 1/2 minutes, stirring halfway through. Drain over a measuring cup. Add enough evaporated milk to make 1/2 cup. Set aside.
• Melt butter in the skillet. Add flour and cook, stirring continuously, until mixture turns paste-like. Add onion and cook, stirring constantly until soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Slowly add milk mixture, stirring constantly. Mix in cheese, Worcestershire sauce, red pepper flakes, salt, and pepper. Add spinach and cook until well incorporated, 2 to 3 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place spinach mixture in a small greased baking dish, top with bread crumbs, and place under the broiler until bread crumbs are golden, about 5 minutes.

FRESH SPINACH MADELINE

Steps:

• Place spinach and water in a microwave-safe steamer. Microwave until spinach is wilted down, about 2 minutes. Drain off liquid and set spinach aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a small saucepan over medium heat and whisk in flour to create a paste. Season with salt. Pour in half-and-half, whisking continuously until smooth. Add onion, garlic, ancho chile powder, and cayenne, whisking until incorporated. Add spinach.
• Set aside 2 tablespoons habanero-flavored cheese. Stir remaining cheese into the spinach mixture and spoon into a small oval baking dish. Sprinkle with reserved cheese and bread crumbs.
• Bake in the preheated oven for 20 minutes. Turn on the oven's broiler and broil until golden brown, 1 to 2 minutes. Serve immediately.