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Beryl Stokes: Hi and welcome to Cajun Cooking TV tonight. Tonight, we are making Spinach Madeline, which is a holiday favorite, I have made it for years, so we are going to make it tonight, some of our kids are coming over.
So, first I have a package of one pound frozen package of spinach. I got a half a cup of boiling water, you just want to follow the directions on the bag, I already started sautéing about a cup of Cajun Trinity. This is finely diced celery, bell pepper and onion. I am sautéing that in two tablespoons of butter. So, while that is cooking, I will lower this. We need to turn on our water for the spinach. We are going to bring that to a boil and in the meantime, some other ingredients you need, one can of PET milk, the evaporated milk not the sweet and condensed milk. We have some artichoke hearts here, these come in a can or there is a little jar whether in olive oil, I am going to use some more butter, two tablespoons and we have shredded Jalapeno jack cheese, and we have some shredded cheddar cheese. Now the recipe calls for six ounces of shredded Jalapeno cheese, but if you don’t want it to be too hot, you just use a little bit less that that.
So we’ve got here and we’ll come back in just a second. We are back and the spinach is cooked, just took about three minutes. So what I have to do is get this liquid separated from the spinach. So, I have two bowls here and this is a little mesh strainer, so just take a big clump of the spinach, and I have a ladle, a small ladle so we’ll just press out some of that liquid, because we don’t want it to be too watery, this is going to be a dip, a creamy dip consistently. So just keep doing this, and then we are going to make our really creamy sauce with the PET milk and the Jalapeno cheese. So, we are just going to press all this out, we are going to save this liquid, because we might need a put a little into the cheese sauce that I am melting over here on the side and I am going to add two tablespoons of all-purpose flour, we are going to make kind of a like white brew. Once it get this melted, we ar going to put off this in and this is what is going to help thicken up the white sauce.
Right. Get this mixed up and cook about a minute. Now, we are going to blend in our evaporated milk, mixture is not lumpy, keep stirring and then we need, this turns hard, but we need one tablespoon of Worcestershire sauce, am very believe me it really as this, and so still stir that up. I remember that reserved liquid, am going to put some of this in here since it’s really thick. Then we will start melt in some cheese, I may need one cup of Jalapeno cheese, let that melt. We are going to mix in our spinach. I am just turning this off because it is done. Hold this out together and then the artichokes I got them out of the can and they were whole. So I cut them in to quarter, you want to either buy other ones already quartered or cut them in to quarters. So, add in all those in or some. I have a lot so put only some of them. For you, I guess buy a little jar that is just enough. If you want to fold this all together, we are going to pour it in a casserole dish. Now you can also make this a very versatile dip by putting in some crab meat that will just make it extra special but we are just going to have it like this tonight, this has got a traditional. So, I had a big casserole dish here, pour that in and spread it around.
You can top it with more cheese, you can add breadcrumb, sprinkle that around. We will bake this just enough to melt the cheese, probably about 20 minutes and it will be ready to eat. How is the steak coming.
Male Speaker: Steak is done.
Beryl Stokes: Am ready to eat. We thank you for joining us on Cajun Cooking TV tonight. We make Spinach Madeline with artichoke hearts and everyone is enjoying it now and so is Edison and we will see you next time.