From Paulette Vickery's Recipe Collection

BB: FAVORITE JAPALINO CHEESE AND SPINACH CASSEROLE

vegetables

4 tablespoon butter buds
2 tablespoon flour
2 tablespoon chopped onion
1 teaspoon minced garlic, in a jar
1/2 cup skim evaporated milk
1/2 cup juice from spinach
1/2 teaspoon celery salt
1/8 teaspoon pepper
2 cup nonfat cheddar cheese
2 pkg chopped spinach
1 cup croutons
1 can hot japalino relish, 7 1/2oz

Saute onion and garlic in butter buds. Simmer until onion is cooked. Meanwhile, cook spinach, reserving juice. Add celery salt, pepper, and flour to the onion mixture. Add 1/2 cup reserved juice from spinach. Add 2 cups nonfat cheese and the japalino relish to taste. (Start with 1/2 of the can of relish, and add until it is as spicy as you desire.) Cook over low heat until the cheese is melted. Fold in the evaporated skim milk and spinach. Pour spinach mixture into a 9 inch pammed casserole dish. Sprinkle croutons on top. Bake at 350 degrees, for 20-30 minutes, or until golden brown on top. Per serving: fat 0.3 G, cholesterol 0 MG, fiber 2 G, calorries 42, 6 percent from fat, protein 4 G, carbohydrate 7 G, sodium 250 MG.

Yield: 12 servings





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