Madeleine 2 packs frozen spinach (chopped) 1/2 stick butter 2 tbsp flour 1 small onion 1 cup evaporated milk 1/2 cup vegetable liquid 1/2 tsp black pepper 1 stalk celery, chopped 2 pods garlic 6 oz pepper cheese 1 tsp Worcestershire cook spinach, drain & reserve liquor. Melt butter in saucepan over low heat. Add flour & stir till smooth. Add onion & cook till soft. Add liquid slowly to avoid lumps. When thick add seasonings and cheese. Stir until melted, fold in spinach. Place in buttered casserole dish and bake at 350 (or eat as is) Can be topped with crumbs or panko. ................................................................................................................................................... Spinach artichoke casserole 1/2 cup chopped onion 1/8 cup melted butter 1/2 pint (1 cup) sour cream 1/3 cup parmesan cheese 2 (10-ounce) packages frozen chopped spinach 1 can artichoke hearts Garlic powder to taste Saute onions in butter. Add sour cream and parmesan cheese; mix in a (greased) casserole dish. Cook and drain spinach well. Drain and chop artichoke hearts and add both to casserole. Mix well and add garlic powder to taste. Bake in 350-degree oven for 30 minutes, or microwave at 50 percent power for 10 minutes, or until hot. ...................................................................................................................................................................... Lemon Butter Cream Use this lemon-butter sauce on broiled or grilled fish and chicken as well as just about any steamed or blanched fresh vegetables. 6 tablespoons fresh lemon juice 2 tablespoons white wine 1 tablespoon chopped shallots 1/2 teaspoon dried thyme 1/2 teaspoon peppercorns 3 tablespoons heavy cream 1 stick (1/2 cup) unsalted butter, cut into chips Salt and cayenne to taste Combine the lemon juice, white wine, shallots, thyme and peppercorns in a nonreactive saucepan over medium heat and reduce by half. Add the cream and reduce again by half. Whisk in the cold butter, a little at a time, allowing the butter to melt before adding more. Strain through a fine sieve. Season to taste with salt and cayenne