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Side: Spinach Madeline

(submitted to The Scout's Outdoor Cookbook)

  • 2 packages frozen chopped spinach
  • 4 Tbsp. butter
  • 2 Tbsp. flour
  • 2 Tbsp. chopped onion
  • 1/2 cup evaporated milk
  • 1/2 cup vegetable liquor (reserved liquid from spinach)
  • 1/2 tsp. black pepper
  • 3/4 tsp. celery salt
  • 3/4 tsp. garlic salt (to taste)
  • 1 - 6 oz. roll jalapeno cheese (cut into small pieces)
  • 1 tsp. Worcestershire sauce
  • Red pepper (to taste)

Cook spinach according to package directions. Drain and reserve liquor (if you are using the plastic pouches, substitute water in place of vegetable liquor). Melt butter in dutch oven over low heat, and 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 (I mix the seasoning before I go camping and place in plastic bag). Stir until melted. Combine with cooked spinach.

This may be served immediately, or I would bake topped with buttered bread crumbs until it bubbles in the middle. The flavor is improved if it sits for a spell.

Serves 5 to 6, if doubled up to 12.

Last Updated on Sunday, 22 March 2015 02:52

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