2 pkg. frozen chopped spinach
4 tbsp. butter
2 tbsp. flour
2 tbsp. chopped onions
1/2 c. evaporated milk
1/2 c. vegetable liquor
1/2 tsp. black pepper
1/2 tsp. salt
3/4 tsp. celery salt
3/4 tsp. garlic salt
6 oz. roll Kraft jalapeno cheese
1 tsp. Worcestershire sauce
Red pepper to taste

Cook spinach according to directions. Drain and reserve liquor. Melt butter in saucepan over low heat. Add flour, stirring until smooth but not brown. Add onions, cook until soft but not brown. Add liquor slowly, stirring constantly to avoid lumps. Add evaporated milk. Cook until thick and smooth, continue stirring. Add seasonings and cheese which has been cut in small pieces. Stir until melted. Combine with cooked spinach. This may be served immediately or put in casserole and topped with buttered bread crumbs or seasoned Pepperidge Farm bread crumbs. Serves 5-6.