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Spinach Maria

5 (10-ounce) packages frozen chopped spinach
4 1/2 cups milk
1 teaspoon dry mustard
1 teaspoon granulated garlic
1 3/4 teaspoon crushed red pepper
1/2 medium yellow onion
1 Tablespoon butter
5 Tablespoons melted butter
6 Tablespoons flour
8 ounces Velveeta
8 ounces cheddar cheese
4 ounces Monterey jack
1 1/2 cup grated Monterey jack (for topping)

Thaw spinach in refrigerator for 24 hours. Squeeze as dry as
possible. Heat milk and spices on medium heat to just below a boil
(190 deg.) Reduce heat and simmer.

Finely chop the onion and saute it in 1 Tablespoon butter on med.
heat 5 to 8 minutes. Add to milk.

Combine melted butter w/ flour in sm. saute pan. Mix until completely
blended. Cook on low heat 3 to 4 minutes to make roux. Add roux
to milk; mix well. Cook until sauce thickens.

Cut cheeses into cubes and add to milk. Mix until cheese melts.
(Be careful! Burns easily!) Remove from heat. Allow to cool 15

Add drained spinach to cheese sauce, mix until completely blended.
Spoon into 11x9x2-inch dish. Top with grated Jack. Bake at 350
deg. F for 15-20 minutes until hot and bubbly. Serves 12.


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