Inspired and invented by Mrs. William G. Reymond from the River Road Cookbook - circa 1959
This traditional Louisiana recipe first appeared in the River Road cookbook from the Junior League of Baton Rouge. Urban legend has it that Mrs. Madeleine Reymond made the dish after using up a little of everything in her kitchen cabinets. It is said that this single recipe made the River Road Cookbook world-famous. Our family enjoyed it courtesy of my sister-in-law, Jane Ricker, almost every Thanksgiving and Christmas. This recipe actually tastes better the next day, so instructions for reheating are included.
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 2 pkg. frozen chopped spinach
4 Tbsp butter 2 Tbsp flour 2 Tbsp chopped onion 2 cloves minced garlic 1/2 cup evaporated milk 1/2 cup liquid from cooked spinach 1/2 tsp black pepper 1/2 tsp salt 1/4 tsp nutmeg 6 oz. Monterey Jack cheese or Kraft Velveeta Mexican (Jalepeño Cheese), cut in small cubes 1 tsp Worcestershire sauce Paprika pepper to taste |
- Cook spinach according to directions on package. Drain and reserve 1/2 cup of the liquid.
- Melt butter in saucepan over low heat. Add flour, stirring smooth, but not brown. Add onion, and cook until soft but not brown. Add minced garlic and give it a stir.
- Add spinach liquid. evaporated milk, and Worcestershire sauce slowly, stirring constantly to avoid lumps. Cook until smooth and thick, continue stirring: Add pepper, salt, nutmeg, and cheese. Stir until cheese is melted.
- Combine with cooked spinach.
- Serve immediately OR
- Put into a 1 & 1/2-quart casserole and top with buttered bread crumbs. Refrigerate over night, then bake at 350ºF until heated through and bubbly, about 15-20 minutes, when ready to serve.
- Serves 5 to 6.
