Comment:
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.
Ingredients:
- 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
Method:
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. |
