Spinach Madeleine

2 pk Frozen chopped spinach

1/4 c Chopped onions

1/2 t Black pepper

2/3 t Garlic powder

Salt to taste Red pepper to taste 4 tb Butter

1/2 c Evaporated milk

3/4 t Celery salt

8 oz Jalapeno cheese sauce

1 tb Worcestershire sauce

Tabasco to taste Cook spinach as directed. Drain very well in a colander. Save 1/4 cup spinach stock. Melt butter and saute onions until translucent. Add flour stirring until smooth, do not brown. Reduce heat, add evaporated milk and cheese sauce stirring until well blended. Add drained spinach and stir. Add spices and adjust consistency with reserved spinach stock. Can add 1/4 tsp. liquid crab boil and cooked shrimp. Also can be served in prebaked pastry shells.