Spinach Madeleine Lite
A recipe from the Sneaky Kitchen
2 pkgs. frozen chopped spinach
3 Tbsp. olive oil, butter or non-hydrogenated margarine
2 Tbsp. chopped onion
2 Tbsp. chopped celery
2 Tbsp. flour
1/2 C. evaporated milk
1/2 C. spinach liquid
2 tsp. minced jalapeno pepper (optional)
6 oz. Lite Velveeta cheese cut in small cubes
1 tsp. Worcestershire sauce
1/2 tsp. black pepper
3/4 tsp. garlic powder
ground red pepper to taste (optional)
salt to taste (optional) 

Cook spinach as to pkg. directions; boil, steam or microwave. Drain well & reserve 1/2 C. cooking liquid. Heat olive oil or butter in a skillet (non stick is easier). Add chopped onion & celery; sautÚ over med. heat until soft but not brown. Stir in flour. Remove from heat for a few moments until mixture cools slightly.  

Combine milk & 1/2 cup cooking liquid. Stir into flour mixture & return to heat. Cook until a "gravy" forms, stirring constantly. Add cheese, Worcestershire sauce, black pepper & garlic powder. Continue to cook & stir until cheese melts. Add cooked spinach. Taste, & if desired, add red pepper & salt to taste.

This is a very versatile dish; serve as a vegetable side dish or as a dip for appetizers. You can also pour into a buttered casserole, sprinkle well with a mix of bread crumbs & grated Parmesan cheese & bake at 350║ F. for 25 min.  It actually improves if refrigerated overnight, & can be frozen as well. Experiment! It can be used with other vegetables, like broccoli.

Notes: Fresh minced jalapenos are called for but you can use pickled jalapenos & mince or use a garlic press.  I find salt unnecessary; the cheese has plenty of salt,  but add some if you wish.