RIVER ROAD SPINACH MADELINE
First published in 1959 in River Road Recipes, the Junior League of Baton Rouge's community cookbook, spinach Madeline remains a favorite side dish in Southern Louisiana. Thick and creamy with a hint of jalapeno heat, it's most at home on holidays next to turkey, cornbread dressing, and green bean casserole. It's easy to make and easy to multiply for big gatherings. 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 the refrigerator overnight. This may also be frozen.
Provided by Mary Claire Lagroue
Categories Spinach Casserole
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Place frozen spinach and water in a saucepan over high heat; bring to a full boil. Reduce heat to medium, cover, and cook for 8 minutes. Separate with a fork and cook for 2 more minutes. Drain, reserving 1/2 cup of the cooking liquid.
- Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown, 1 to 2 minutes. Add onion and cook until soft but not brown, 5 to 7 minutes.
- Slowly add evaporated milk and the reserved cooking liquid, stirring constantly to avoid lumps. Cook, stirring constantly, until smooth and thick, 3 to 5 minutes. Add processed cheese spread, celery salt, garlic salt, pepper, cayenne, and salt; cook and stir until melted, about 2 to 3 minutes. Stir in cooked spinach.
- Stir in cooked spinach and serve immediately.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 11.8 g, Cholesterol 46.4 mg, Fat 15.9 g, Fiber 2.9 g, Protein 10.3 g, SaturatedFat 9.9 g, Sodium 1008.9 mg, Sugar 5 g
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.
RIVER ROAD SPINACH MADELEINE
This is my adaptation of the recipe in the River Road Recipes cookbook from the Junior League of Baton Rouge, La. This has been around at least since the 1960's and is still a favorite. It tastes better the next day after it is made. It freezes beautifully.
Provided by Miss Annie
Categories Cheese
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 11
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.
FRESH SPINACH MADELINE
Most recipes for spinach Madeline call for frozen spinach and they end up rather soupy. This spinach Madeline turns out creamy with a slight kick.
Provided by thedailygourmet
Categories Side Dish Casseroles Spinach Casserole
Time 40m
Yield 2
Number Of Ingredients 12
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.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 15.5 g, Cholesterol 84.8 mg, Fat 27.6 g, Fiber 2.8 g, Protein 17.4 g, SaturatedFat 17.6 g, Sodium 548.8 mg, Sugar 0.8 g
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