Food

· Chili: meat, cheese, sour cream, beans, green onions, rice/fritos, corn

· Bagel sandwich: cheese, spinach, tomato- basil, mozzarella

· Grilled cheese/cheese louise: cheese, tomato, avocado, spinach

· Spaghetti, salad

· Chicken parmesan: safeway froz chicks, sauce and pasta

· Pasta with peas and carrots tossed with parmesan

· Eggs, sausage, toast: add cheese, chopped spinach, tomatoes, green onions

· Green beans, halved grape tomatoes, goat cheese, pepper, pasta

· Broccoli cheese rice cream of mushroom casserole

· Jessica’s dish: rice, chopped tomatoes, garb beans, cumin, cardamom, coriander

· Macaroni and cheese: spinach, green onions, tomatoes, peas and carrots

· Tacos: chips, meat, salsa, sour cream, green onions, sauteed onion, red pepper

· Froz broc pasta gorgonzola from safeway

· Froz broc cheese chicken cass from stouffers

· Salad: romaine, parmesan, apple cider vinegar or rice wine vinegar, salt, olive oil… add nuts, apples, tomatoes, carrots, peas, corn

· Moullion beouf

· Crab or shrimp salad with louis dressing, tomatoes and green onions.

FROZEN/CANNED/DRY:

Rice

Pasta

Bagels

bread

beef

Sausage

froz chick breasts from safewy

froz fish (starfish cod fr whole?)

Spag sauce

Shredded cheddar

Brick cheddar

Chopped tomatoes

corn

Sylvia’s kidney beans

Garbonzo beans

Froz spinach for cass or eggs

Peas and carrots

Green beans

Froz chopped brocc for casserole

Cream of mush (campbell’s only!)

Chili seasoning

Taco seasoning

FRESH

Spinach for sandwiches

Goat cheese

Tomatoes

Avocado

Parmesan

Eggs

Green onions

Grape tomatoes

Onion for tacos

Red pepper for tacos

*Who is (what is) "Spinach Madeline?"

Many years have passed since a young housewife decided to add a roll of jalapeno cheese to a dish of creamed spinach she was preparing for a ladies' luncheon. Madeline Nevill created "Spinach Madeline" that day, one of the best-loved dishes ever to come from a Louisiana kitchen.

The dish, served as a vegetable casserole to accompany a meal, was included in the first edition of "River Road Recipes" published by the Junior League of Baton Rouge in 1959. Instantly, the dish became a hit with both men and women.

"Spinach Madeline," Madeline, and/or Green Springs have also been featured in Southern Living, the Houston Chronicle, the New York Times, Louisiana Travel Guide, Country Roads, Gourmet Magazine, The Advocate, and various other publications over the years. Here is the recipe as revised due to a key item, Kraft "Jalapeno Cheese Links", being no longer available.

Spinach Madeline

2 packages frozen chopped spinach
4 Tbsp. butter
3 Tbsp.. green Tabasco sauce
2 Tbsp. flour
2 Tbsp. chopped onion
1/2 cup evaporated milk
1/2 cup vegetable liquid
1/2 tsp. black pepper
3/4 tsp. celery salt
1 - 6 oz. roll garlic cheese (cut into small pieces)
1 tsp. Worcestershire sauce
Red pepper (to taste)

Cook spinach according to package directions. Drain and reserve liquor. Melt butter in saucepan over low heat, and add flour, stirring until blended and smooth, but not brown.

Add onion and cook until soft, but not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasonings and cheese. Stir until melted. Combine with cooked spinach.

This may be served immediately or put in a casserole and topped with buttered bread crumbs. The flavor is improved if the casserole is kept in the refrigerator overnight. The dish may also be frozen. Serves 5 to 6.