Attributed to: River Road Recipes (Baton Rouge Junior League)
2 pkgs. Frozen chopped spinach
4 T. Butter
2 T. flour
2 T. chopped onion
1/2 cup evaporated milk
1/2 cup vegetable liquor ( water from spinach)
1/2 cup teaspoon black pepper
3/4 teaspoon celery salt
3/4 teaspoon garlic salt
6 oz. Roll of jalapeno cheese
1 teaspoon Worcestershire sauce
Red pepper to taste
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 liquid slowly, stirring Constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add Seasonings and cheese which have been cut into small pieces. Stir until 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 Kept in refrigerator overnight. This may also be frozen. Serves 5 to 6.