Spinach Madeleine
3 frozen packages of Chopped Spinach
4 Tablespoons of Butter/Margarine
2 Tablespoons of Flower
2 Tablespoons of Chopped Onion
1 Teaspoon on Worcestershire Sauce.
½ Teaspoon of Black Pepper
¾ Teaspoon of Celery Salt
¾ Teaspoon of Garlic Salt
½ Teaspoon of Salt
½ Cup Evaporated Milk
½ Cup runoff juice from cooked Spinach
8 OZ Velveeta Mexican Hot Cheese cubed
Pinch of Red Pepper
Cook Spinach and drain catching ½ cup of the run off. Melt butter on low heat and add flower. Stir till blended and smooth but not brown. Add onion and cook till soft but not brown. Add Run off slowly stirring constantly to avoid lumps. Cook till smooth and thick. Continue stirring while adding seasonings and cheese till smooth. Add spinach. Fold into proper baking dish. May add bread crumbs. Bake 30 minutes at 350. Best if cooked, cooled and re-heated.
1 ½ Lb Sausage or Ground Round I use hot sausage.
½ Cup chopped Onion
2 Cans of 4 Oz Green Chilies I use one hot and one mild can..
Salt and Pepper to taste
1 ½ Cups grated Cheddar Cheese
1 ½ Cup Milk
½ Cup Flour
4 or 5 Large Eggs
Brown meat and onion, drain fat set aside to cool. In a shallow baking dish somewhere around 80 square inches, spread a can of chilies. Sprinkle with half the cheese, top with meat mix, then the rest of the cheese then the other can of chilies. Beat the eggs, milk and flour together. I use a blender. Pour over the top slowly. Bake in a 350 F oven for 45 to 50 minutes. A knife inserted should come out clean. Best if covered and refrigerated overnight. Reheat at 250 for 25 minutes.