Free recipes from rubyglen.com Boston Creamed Spinach By Martha Matthews 1 can cream celery soup  1 tablespoon flour  4 tablespoons butter  1/2 teaspoon garlic  1 - 20 ounce package frozen spinach, cooked, drained and well chopped.  1/4 cup onion, diced  1/8 teaspoon salt  Pepper to taste  In a saucepan, on medium heat, melt the butter. Sautee the onions in the butter until translucent in color. Whisk in the flour, garlic powder, salt and soup. Continue to whisk until smooth and piping hot. Combine with spinach. Add pepper to taste.  Place in a casserole dish. Bake in a 350ºF oven for 20 minutes. Keep warm in the oven until ready to serve.   Serves 4. Amount may be doubled.     Copyright 2002.  Martha Matthews