Creamed spinach–Texas style! Rich with cream & cheese and spiked with pickled jalapeno, this is a Dallas classic from the ’70s. Searching out how people ate in different regions during different decades, there’s nothing more helpful than community cookbooks. Compilations of favorite recipes from cultural, philanthropic, civic & religious groups, schools & institutions, these spiral-bound booklets invariably carry at least one or two truly worthy dishes. This creamed spinach–which I first found in my 1976 Dallas Junior League Cookbook–is my adaptation of another adaptation done by Cheryl & Bill Jamison in their 1999-published, American Home Cooking. Sans canned-creamed-soup and minus the processed cheese, this is a gourmet side dish worthy of birthday dinners and holiday feasts. The pickled jalapeno adds a lot to the flavor. For another tasty creamed spinach? Try this vintage recipe from Chicago’s Whitehall Club.