|Canned spinach||20 Ounce (1 Can)|
|Onion||2 Tablespoon, chopped|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Vegetable liquid||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Celery salt||3⁄4 Teaspoon|
|Garlic salt||3⁄4 Teaspoon|
|Jalapeno cheese||6 Ounce (1 Package)|
|Worcestershire sauce||1 Teaspoon|
Cook spinach according to directions on can.
Drain and reserve liquid.
Melt butter in saucepan over low heat.
Add flour, stirring until blended and smooth, but not brown.
Add liquid slowly, stirring constantly to avoid lumps.
Cook until smooth and thick.
Add seasonings and cheese which has been cut into small pieces.
Stir until melted.
Combine with cooked spinach.
This may be served immediately or put into casserole and topped with buttered bread crumbs.
The flavor is improved if the latter is done and kept in refrigerator overnight.
Serves 5 or 6.