Just in time for your Thanksgiving planning, I am sharing a few favorite Thanksgiving recipes this week! You can make these as small as you can for the size of your Covid influenced celebration. This is one I am making for our outdoor celebration this year!
One of my favorite recipes for family get togethers, especially Thanksgiving, is the Spinach Madeleine recipe from the Junior League of Baton Rouge cookbook, River Road Recipes, that my mom makes. It uses potlikker, which I once did a post about! It also calls for a discontinued cheese, the Kraft jalapeños cheese in the roll. It was discontinued and thousands of Louisiana ladies petitioned Kraft two bring it back just for that recipe...to no avail. My mom now makes it with pepper jack cheese and I decided here to change it up with jalapeno Velveeta and it was a good decision.
Y'all this is so good! And as the original print of the recipe says "so different." It is something you will want to make a new tradition at your family gathering, and heck, sounds like a perfect side with a roast chicken! If you make this, try different cheeses and let me know how they turn out! Although I think I am going to stick with the Velveeta! Full recipe to follow the montage.
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| This is a casserole you will want to embrace! |
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| The cast. Make sure you get chopped spinach! |
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The pepper made a heart! I don't think I could do that again if I tried!
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| Boil your spinach to heat it up and make your potlikker. |
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| Make up your roux. |
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| Then turn it into a cheesy roux! Look how creamy! |
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| Add the spinach and make it a cheesy party! |
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| Pour it in a casserole dish and finish it off! |
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| Pin it for this year or holiday gatherings of the future! |
I usually triple this for a crowd!
2 packages frozen chopped spinach
4 tablespoons butter
2 tablespoons flour
2 tablespoons chopped onions
½ cup evaporated milk
½ cup potlikker (the liquid reserved from cooking the spinach)
½ teaspoon black pepper
¾ teaspoon celery salt
¾ teaspoon garlic salt
Salt to taste
1 teaspoon Worcestershire sauce
4 ounces mexican or jalapeno Velveeta cheese, cubed
Red pepper to taste
3/4 cup breadcrumbs
1-2 tablespoons butter
Preheat oven to 400. Cook spinach according to directions on package. Drain and reserve polikker. 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 milk and potlikker slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasonings, and cheese and cook until melted. Add in the cooked spinach. Place into a casserole dish and top with buttered breadcrumbs. (Melt the butter in a coffee mug and stir in breadcrumbs) Place in hot oven and cook for 10 minutes or until breadcrumbs brown. This can be frozen, just skip the oven and do it when you defrost. (but since it is cold you will probably need more time!)
Happy Cooking!
Missy
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