On Sat, 13 May 2006 20:13:31 -0400, W.M.McKee > wrote:

>On Sat, 13 May 2006 16:56:14 -0400, Susan >
>wrote:
>
>>> Will, T2
>>
>>What's garlic cheese? Is that like Boursin?
>>
>>I'd swap cream for the evaporated milk, and CarbQuik for the flour, but
>>it looks very good as is, too! If it's got hot sauce and garlic, it has
>>to be good. ;-)
>>
>>Susan
>
>Hi Susan,
>
>Boursin would be fine, as long as it is the garlic version... I think
>the original Madeline used some sort of Kraft product that is
>processed, and which we do not use... I just checked with Tricia, and
>she uses a cheddar, or monterey Jack, and either puts in cloves of
>garlic, or some more pepper, jalapenos, black pepper, or red
>pepper.... I like the garlic, since it already has some pepper, by
>virtue of the Tobasco...
>
>We also substitute cream, in place of the evaporated mile.
>
>We skip the bread crumbs, but you could use Ezekiel crumbs, or some
>sort of other low carb bread...
>
>Try it. You'll really like it. I promise! :-) We are having it
>tonight...
>
>Will, T2

One last tip... You might try saving the spinach juice, and mix it
with the cream (or half n half). That way you accentuate the flavor
and put the vitamins back in....

Just a suggestion... Our version is healthier than what appears in the
River Road Cookbook...

Will, T2