The Advocate reports: Several years ago when Kraft discontinued garlic roll cheese, area cooks launched a mission to find a suitable replacement in order to continue to serve our beloved Spinach Madeline. The substitute has been found. The tradition begun by Madeline Wright in the first River Road Recipes cookbook shall continue.
2 pkgs frozen chopped spinach 4 T butter
2 T chopped onion 2 T flour
1/2 C evaporated milk 1/2 tsp pepper
1/2 C vegetable liquor 3/4 tsp celery salt
3/4 tsp garlic salt 1 T Worcestershire
6 oz pkg Velveeta Mexican cheese Red pepper to taste
2 T Tabasco Green Pepper Sauce
Cook spinach as directed; drain, reserving 1/2 C
liquid. Melt butter over low heat; add flour, stirring until blended & smooth; Add onion and cook until soft. Add liquid slowly, stirring to avoid lumps. Cook til smooth and thick; add remaining ingredients, cutting cheese into cubes. Stir til melted. Serve immediately or top w bread crumbs, chill & bake at 350.
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