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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Spinach Madeleine


2 packages                   Spinach, frozen and chopped

3 /4 tsp                        Celery salt

4 Tbsp                         Butter

3 /4 tsp                        Garlic salt

2 Tbsp                         Flour

1 /2 tsp                         Salt

2 Tbsp                          Onion, chopped

1 Tbsp                          Jalapeno, fresh, minced

8 oz package               Cream cheese, cut into pieces

1 can                            Evaporated milk

1 tsp.                           Worcestershire sauce

Vegetable liquor

Red pepper to taste

1 /2 tsp            Black pepper

Buttered breadcrumbs


Cook spinach according to package directions. Drain and reserve liquor.

Melt butter in saucepan. Add flour, stirring until smooth and blended. Add onion and cook until soft, but not brown. Combine milk and vegetable liquor until you have one cup of liquid. Add liquid slowly to onion/flour mixture, stirring constantly to avoid lumps. Add seasoning and cheese. Stir until melted. Combine with cooked spinach. Place in casserole dish and top with buttered bread crumbs.

Yield: six servings

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