Christmas morning was a little hectic, so I forgot to take a picture of the creamed spinach. But it was as pretty as it was tasty. This is adapted from Laurie Colwin's recipe in "Home Cooking." She adds jalapeno peppers but I omit them.
-Cook two packages of chopped, frozen spinach. Drain, reserving one cup of liquid.
-Melt four tablespoons of butter in a saucepan and add two tablespoons of flour. Blend and cook a little, do not brown.
-Add two tablespoons of chopped onion and one clove of minced garlic and cook for a bit.
-Add one cup of reserved spinach liquid slowly, then add 1/2 cup of evaporated milk, some fresh pepper, 1 teaspoon of celery salt and six ounces of Monterey Jack cheese, cut into cubes. After the cheese is melted, add the spinach. Cook until all is blended.
-Turn into a buttered casserole and bake for about 45 minutes at 300 degrees. Serves eight.