Serves 6. Recipe is from “River Road Recipes III: A Healthy Collection,” and is an adaptation of the original recipe by Madeline Noland Reymond in “River Road Recipes.”
2 packages frozen chopped spinach
2 tbls. margarine or spread
2 tbls. plus 1 tsp. flour
3 tbls. chopped onion
2/3 cup reserved vegetable liquid
3/4 cup evaporated skim milk
1/2 tsp. black pepper
1/2 tsp. garlic powder
2 tsps. minced jalapeños
1/2 tsp. ground celery seed
1 tsp. Worcestershire sauce
Red pepper to taste
4 ozs. light Velveeta cheese, cubed
1. Cook spinach according to directions on package. Drain and reserve liquid.
2. Melt margarine in saucepan over low heat. Add flour, stirring until blended but not brown. Add onion and cook until soft but not brown. This mixture will be coarse looking at this point. While stirring constantly, slowly add reserved spinach liquid. To avoid lumps be sure to constantly stir until smooth.
3. Gradually add milk. Continue stirring, cook until smooth and thick. Add seasonings and cheese, stir until melted.
4. Combine with cooked spinach. This may be served immediately or put into a casserole or hollowed-out tomatoes and topped with regular or panko bread crumbs. The flavor is improved if latter is done and kept in refrigerator overnight. This may also be frozen.
Nutritional information: 130 calories, 5.8 grams fat, 10 milligrams cholesterol, 482 milligrams sodium.
(Original recipe: 219 calories, 16.3 grams fat, 45 milligrams cholesterol, 1,088 milligrams sodium).