Randy Chandler
Spinach Madeleine is a cheesy, slightly spicy spinach dish that is popular in Louisiana. The original recipe was created in the 1950s by Madeline Nevell Reymond, also known as Madeline Wright, and was first printed in the Junior League of Baton Rouge's community cookbook, River Road Cookbook. The recipe calls for a jalapeno cheese roll, which was originally a Kraft product that has since been discontinued. As a result, some people substitute the jalapeno cheese roll with Velveeta cheese and fresh jalapenos, or use pepper jack cheese to achieve a similar spicy kick. While garlic is used in the preparation of Spinach Madeleine, none of the sources indicate that garlic cheese was used in the original recipe.
| Characteristics | Values |
|---|---|
| Garlic | Used in the form of garlic powder or granulated/powdered garlic |
| Cheese | Kraft garlic cheese roll, Pepper Jack cheese, Velveeta, Cheez Whiz, American cheese, Monterey Jack cheese, Boursin cheese, or Queso |
| Spinach | Frozen chopped spinach |
| Spiciness | Mildly spicy with jalapeño heat |
| Dish type | Side dish, dip, or sauce |
| Preparation | Baked or no-bake |
Explore related products
What You'll Learn
- The original recipe was created in 1956/1959 and included garlic cheese
- The garlic cheese roll was discontinued by Kraft in 1999
- The recipe was first printed in the 1950s in the River Road Cookbook
- Spinach Madeleine is a cheesy, slightly spicy spinach dish
- It's a popular side dish in Louisiana, often served during the holidays
The original recipe was created in 1956/1959 and included garlic cheese
The original Spinach Madeleine recipe was created in 1956 or 1959 and included garlic cheese. The recipe was first printed in the 1950s in the Junior League of Baton Rouge's community cookbook, River Road Cookbook. The creator, Madeline Nevell Reymond, created the recipe by accident. Reymond was a young and inexperienced cook when she decided to use up a jalapeño cheese roll by adding it to a spinach dish she was preparing for a ladies' luncheon. The recipe spread like wildfire throughout southern Louisiana and became a family holiday fixture for many.
The original recipe included garlic salt and cheese spread with jalapeño, such as Velveeta, which is no longer available. The recipe has since been adapted to include other types of cheese, such as pepper jack or Monterey Jack. The dish is typically served as a side and is known for its creamy texture and hint of jalapeño heat.
While the original recipe included garlic salt, some modern adaptations suggest using granulated or powdered garlic instead of garlic salt. Additionally, fresh jalapeños can be added to the cheese sauce if a stronger jalapeño flavour is desired. The recipe is very adaptable, and some people choose to omit the jalapeños altogether for a milder dish.
The Spinach Madeleine recipe is a classic example of a simple, affordable, and tasty dish that has stood the test of time. It is often prepared for large family gatherings and special occasions and can be made in advance, with some believing that the flavour improves when it is refrigerated overnight. The dish can also be frozen, making it a convenient option for those who like to plan ahead.
Overall, the original Spinach Madeleine recipe, created in the 1950s, included garlic cheese and has since inspired various adaptations, all while remaining a beloved side dish in Southern Louisiana.
White Cheese in Chicken Alfredo: Yay or Nay?
You may want to see also
The garlic cheese roll was discontinued by Kraft in 1999
The Kraft garlic cheese roll was discontinued in 2008, much to the dismay of cooks across the country. The product was a key ingredient in many recipes, including spinach casserole, garlic cheese biscuits, cheese balls, and stove-top garlic cheese grits.
One of the most notable recipes that used the Kraft garlic cheese roll was the River Road Spinach Madeleine, which was created by Madeline Nevell Reymond in the 1950s. The recipe first appeared in the Junior League of Baton Rouge's community cookbook, the River Road Cookbook. Reymond created the dish by adding a jalapeño cheese roll to a spinach dish she was preparing for a ladies' luncheon. The recipe spread throughout southern Louisiana, and it became a family holiday fixture for many.
The original recipe calls for frozen spinach, butter, flour, shallots, garlic, milk, Worcestershire sauce, and jalapeño cheese. The spinach is cooked and combined with a butter-flour roux, shallots, garlic, milk, and Worcestershire sauce. Once the mixture is smooth, jalapeño cheese is added, followed by the cooked spinach. The dish is then topped with buttered breadcrumbs and baked.
After Kraft discontinued their garlic cheese roll, cooks had to get creative and find substitutes. Some suggested using Velveeta cheese with garlic powder, while others recommended making a copycat Kraft garlic cheese roll from scratch.
While the original garlic cheese roll may no longer be available, its legacy lives on in the recipes it inspired, and cooks continue to find ways to recreate the beloved flavor.
Mozzarella Magic: Perfecting the Pizza
You may want to see also
The recipe was first printed in the 1950s in the River Road Cookbook
Spinach Madeline is a relatively young dish, with the recipe first printed in the 1950s in the River Road Cookbook, a community cookbook by the Junior League of Baton Rouge. The recipe was created by Madeline Nevell Reymond, a young and inexperienced cook, who decided to use up a jalapeño cheese roll that she had in her refrigerator by adding it to a spinach dish she was preparing for a ladies' luncheon. The recipe spread like wildfire throughout southern Louisiana, and it soon became a family holiday fixture, present at Christmas, Easter, New Years, and Thanksgiving.
The original recipe, as printed in the River Road Cookbook in the 1950s, included frozen spinach, butter, flour, onions, evaporated milk, and the liquid from the thawed, drained spinach. Once the mixture was smooth, cubes of the spicy jalapeño cheese were added, followed by the cooked spinach. The dish was then topped with buttered breadcrumbs and served immediately or put into a casserole.
Over the years, the recipe has evolved, and different variations have emerged. Some people substitute jalapeño cheese with Monterey Jack or Pepper Jack cheese, while others use Mexican Velveeta cheese or queso. Some recipes also include garlic, shallots, and Worcestershire sauce, adding a savory depth and aromatic base to the dish.
The River Road Cookbook, first published in the 1950s, has had a lasting impact on Louisiana cuisine and continues to be a beloved community cookbook. Spinach Madeline, one of its signature recipes, remains a favorite side dish in Southern Louisiana, often served during holidays alongside turkey, cornbread dressing, and green bean casserole.
While the original recipe from the River Road Cookbook used jalapeño cheese, the dish has become known for its versatility, with home cooks adapting it to their tastes and using various types of cheese and seasonings. The recipe's simplicity, affordability, and ease of preparation have contributed to its enduring popularity.
Gouda's Versatility: Cooking, Snacking, and More!
You may want to see also
Explore related products
Spinach Madeleine is a cheesy, slightly spicy spinach dish
Spinach Madeleine, also spelt Spinach Madeline, is a cheesy, slightly spicy spinach dish that is popular in Louisiana, particularly during the holidays. It is a relatively young recipe, first printed in the 1950s in the Junior League of Baton Rouge's community cookbook, River Road Cookbook. The recipe was created by Madeline Nevell Reymond (or Madeline Wright, according to some sources) in the 1950s by accident. Reymond was a young and inexperienced cook who wanted to use up a jalapeño cheese roll in her refrigerator, so she added it to a spinach dish she was preparing.
The original recipe for Spinach Madeleine included a jalapeno cheese roll, which has since been discontinued. As a result, modern recipes often substitute the jalapeno cheese roll with Velveeta cheese and fresh jalapenos, or Mexican Velveeta, which is Velveeta cheese with jalapenos. Some recipes also suggest using Monterey Jack or Pepper Jack cheese instead of the jalapeno cheese to adjust the level of spice in the dish.
In addition to the cheese and spinach, other common ingredients in Spinach Madeleine include butter, flour, shallots, garlic, milk, and breadcrumbs. The dish is typically prepared by creating a roux with butter and flour, cooking the shallots and garlic in the roux, and then adding milk and the cooked spinach. The cheese is then stirred in until melted, and the dish is topped with breadcrumbs and baked.
Spinach Madeleine can be served as a side dish, an appetizer dip, or a sauce for pasta or grilled fish. It is often served during the holidays, especially Thanksgiving and Christmas, and is a popular dish at Cajun gatherings. The dish can be made ahead of time and refrigerated, as the flavours are said to improve after a day or two.
Creative Mozzarella: Pesto Marinade for a Flavorful Kick
You may want to see also
It's a popular side dish in Louisiana, often served during the holidays
Spinach Madeleine is a popular side dish in Louisiana, often served during the holidays. It is a cheesy, slightly spicy spinach recipe that pairs well with a variety of main courses, such as grilled or roasted chicken, baked salmon, or pork tenderloin. The dish is also commonly served as an appetizer dip with bread or chips.
The original recipe for Spinach Madeleine was created in the 1950s by Madeline Nevell Reymond, also known as Madeline Wright, and was first printed in the Junior League of Baton Rouge's community cookbook, River Road Cookbook. The recipe was created by accident when Reymond decided to use up a jalapeño cheese roll in her refrigerator by adding it to a spinach dish she was preparing for a ladies' luncheon. The recipe spread throughout southern Louisiana, and it became a popular holiday dish, often served at Thanksgiving, Christmas, and Easter.
Over time, the recipe for Spinach Madeleine has evolved, and there are now many variations. The original recipe used a jalapeño cheese roll sold by Kraft, but this product was discontinued in 1999. As a result, newer options include using Velveeta cheese with diced, fresh jalapeños, or Mexican Velveeta, which is Velveeta cheese with jalapeños. Some people also use pepper jack cheese, which adds a creamy texture and a mild spicy kick to the dish.
The dish typically includes frozen chopped spinach, unsalted butter, shallots, garlic, all-purpose flour, milk or half-and-half, Worcestershire sauce, cheese, salt, and pepper. The spinach is cooked according to the package directions and then drained, reserving the liquid. A roux is made by melting butter in a saucepan and adding flour, stirring until smooth. Shallots and garlic are cooked in the roux until fragrant, and then milk and the reserved spinach liquid are added, along with seasonings. The cheese is stirred in until melted, and then the cooked spinach is added. The dish can be served immediately or transferred to a casserole dish and topped with buttered breadcrumbs before being broiled until golden.
Spinach Madeleine is a popular and versatile dish that can be adapted to suit different tastes and occasions. It is a beloved part of holiday celebrations in Louisiana and has become a family tradition for many.
Cheese Block Magic: Creative Ways to Use It All
You may want to see also
Frequently asked questions
Yes, the original recipe called for a Kraft garlic cheese roll. However, Kraft discontinued the product in 1999.
Velveeta, Cheez Whiz, or American cheese are commonly used as substitutes for the original garlic cheese roll.
Spinach Madeleine typically includes frozen spinach, butter, flour, shallots, garlic, milk, Worcestershire sauce, and breadcrumbs.
Spinach Madeleine can be served as a side dish, dip, or sauce for pasta or grilled fish. It is often served at holidays and special occasions.
Yes, spinach Madeleine can be made a day or two in advance and refrigerated. The flavor is said to improve when made ahead of time.
