Spinach Madeleina - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen chopped spinach
1 (8 1/2 oz.) can artichokes
4 Tbsp. butter
2 Tbsp. flour
2 Tbsp. chopped onion
1/2 c. evaporated milk
1/2 c. spinach liquid
1/2 tsp. pepper
salt to taste
3/4 tsp. celery salt
3/4 tsp. garlic salt
6 oz. jalapeno cheese
1 tsp. Worcestershire sauce
dash of red pepper
1/2 c. buttered bread crumbs

Preparation

Cook
spinach
as
directed;
drain and reserve liquid. Melt butter over low heat;
add flour, stirring until blended and smooth,
but
not
brown.
Add onion and cook until soft. Add spinach
liquid
and milk slowly, stirring constantly, to avoid lumps.
Cook until thickened and smooth.
Add seasonings and cheese
which
has
been cut in small pieces.
Stir until cheese melts.
Combine
with cooked spinach.
Drain artichoke hearts and cut in quarters.
Scatter hearts over bottom of 8 x 8-inch buttered pan.
Pour spinach mixture over top.
Refrigerate overnight.