2 lb. of fresh spinach, or canned
1 1/2 C. of hot milk (fresh, canned or evaporated)
1 C. of cheddar cheese, grated
2 T. of butter
2 T. of flour
1 tsp. of salt
Pinch of pepper
Pinch of nutmeg

Trim and wash 2 lb of fresh spinach. Place in a suitably-sized pot with water still on the leaves. Cover; then cook only until wilted. Allow to cool, then squeeze out the excess water. If using canned spinach you can start here by putting the spinach in pot and heat. In a saucepan, melt the butter; then add the flour. Whisk and gently cook for 3-4 minutes. Add the milk; then bring to a boil. Add the salt and a pinch of pepper and nutmeg. Cook for about 5-6 minutes. Combine the sauce with the spinach and Vi C. of grated cheese. Spoon into a baking dish, then top with the other 1/2 C. of grated cheddar. Bake at 375°F for 20 minutes.