I wish that I would have gotten this drafted for you before Thanksgiving, but alas, time got away from me. We also have it for Christmas every year and it is great for a potluck, so I am not going to just save it until next year and give it to you now just in time for the holidays!
One of my favorite recipes for family get togethers 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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| Just look at that deliciousness! |
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| The cast. This was shot at my sister's house while I was watching Ruby |
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| Look how cute! The pepper made a heart! |
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| Boil up that spinach and make you some potlikker! |
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| I love recipes that start with a roux! |
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| Mmmm thick and cheesy! |
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| Add in the spinach and resist the urge to dip a a chip in it. Mmm this would be yummy topped with crushed tortilla chips actually! |
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| Pour in a casserole dish |
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| And top with buttered breadcrumbs and bake! |
Spinach Madeleine (Original Recipe by Madeline Nevell Reymond in River Road Recipes)
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 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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