*  Exported from  MasterCook II  *
 
                               Spinach Maria
 
 Recipe By     : Copper Cellar Restaurants
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Casseroles                       Side Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      10 oz pkgs    spinach, frozen -- chopped
    4 1/2  cups          milk
    1      teaspoon      dry mustard
    1      teaspoon      granulated garlic
    1 1/2  teaspoons     crushed red pepper
      1/2  medium        yellow onion
    1      tablespoon    butter
    5      tablespoons   melted butter
    6      tablespoons   flour
    8      ounces        Velveeta cheese
    8      ounces        cheddar cheese
    4      ounces        Monterey jack cheese
    1 1/2  cups          Monterey jack cheese (for topping) --
 grated
 
 Thaw spinach in frig for 24 hours. Squeeze as much excess
 water as possible out of spinach.
 Heat milk & spices in 4-qt saucepan on medium heat to just
 below a boil (190 degrees) Then reduce heat & simmer
 
 Finely chop onion & saute in 1 tablesopoon butter on medium
 heat for 5-8 mintues. Add to saucepan. Combine the 5
 tablespoons melted butter with the flour in a small saute pan.
 (This is the first step of making a roux, which will thicken
 the sauce.) Mix until completely blended. Cook on low heat 3-4
 minutes to make roux. Add roux to milk in saucepan & mix well.
 Continue to cook until sauce thickens.
 
 Cut Velveeta, cheddar & Jack cheese into small cubes & add to
 saucepan. Continue to mix until all the cheese is completely
 melted & blended into the sauce. Be careful not to burn the
 sauce while the cheese is melting. Remove from heat. Allow to
 cool for 15 minutes.
 Add drained spinach to cheese sauce, mix until completely
 blended. Spoon into a 11 x 9 x 2 or large casserole & top
 with grated Monterey Jack cheese. Bake at 350F for 12-15
 minutes, until hot & bubbly.
 
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