Spinach Madeleine

    2 packages frozen chopped spinach
    4 tablespoons butter
    2 tablespoons flour
    2 tablespoons chopped onion
    1/2 cup evaporated milk
    1/2 cup vegetable liquor (reserved liquid from spinach)
    1/2 teaspoon black pepper
    3/4 teaspoon celery salt
    3/4 teaspoon garlic salt
    Salt to taste
    6 oz. Velveeta cheese
    2 tablespoons chopped jalapeno peppers
    1 teaspoon Worcestershire sauce
    Red pepper to taste

Cook spinach according to package directions. Drain and reserve
liquor. Melt butter in saucepan over low heat. Add flour, stirring
until blended and smooth, but not brown. Add onion and cook until
soft, but not brown. Add milk and vegetable liquor slowly, stirring
constantly to avoid lumps. Cook until smooth and thick; continue
stirring. Add seasonings, Worcestershire sauce, jalapenos and cheese,
which has been cut into small pieces. Stir until melted. Combine with
cooked spinach. May be served immediately or put into a casserole and
topped with buttered breadcrumbs. The flavor is improved if the
latter is done and refrigerated overnight. May be made ahead of time
and frozen.