Creamed Spinach A La Lawrys Recipes Prime Rib

LAWRYS CREAMED SPINACH

Steps:

• In a medium skillet, cook bacon until almost crisp.
• Add onion to bacon and cook until onion is tender about 10 minutes.
• Remove from heat.
• Add flour and seasonings; blend well.
• Gradually stir in milk; cook and stir over low heat until thickened.
• Add spinach and mix well.
• If too thick add more milk.

CREAMED SPINACH A LA LAWRY'S

Steps:

• Cook spinach according to package directions, squeeze thoroughly to remove all water. Fry bacon and onions together until onions are tender, about 10 minutes. Remove from heat. Add flour, seasoned salt, seasoned pepper and garlic. Blend thoroughly. Slowly add half and half or cream, return to heat and stir until thickened. Add spinach and mix thoroughly. Adjust seasonings if needed. If too salty, add some sugar. If you like nutmeg, that makes a nice addition too.

LAWRY'S FAMOUS CREAMED SPINACH

Steps:

• Blanch spinach in batches by cooking it in salted, boiling water for a few seconds, then plunging it in ice water to stop the cooking. (To save time, use frozen, chopped spinach!)
• Squeeze out excess liquid and chop.
• In a medium-sized skillet over medium heat, saute bacon 2 or 3 minutes. Add diced onion and continue to cook until onion is translucent another 3 or 4 minutes. Add garlic, spinach and seasonings and cook another minute.
• In a medium saucepan, heat butter until melted. Add flour, stirring with a spoon until flour is incorporated and begins to turn slightly golden, about 2 minutes. Whisk in milk and bring to a boil. Reduce heat and cook until sauce begins to thicken about 3 minutes.
• Add cream sauce to the spinach mixture.
• In a food processor pulse spinach 3 or 4 times. It should retain its texture. Taste and adjust seasonings if necessary.
• Can be made a day ahead of time.

CREAMED SPINACH A LA LAWRY'S RECIPE

Steps:

• Cook the spinach according to package directions. Drain well.
• Fry the bacon and onions together in a skillet over medium heat until the onions are tender, about 10 minutes. Remove from the heat. Add the flour, seasoned salt, pepper and garlic. Blend thoroughly. Gradually add the half-and-half and return to low heat, stirring until thickened. Add the spinach and mix well.

CREAMED SPINACH FROM LAWRY'S PRIME RIB RECIPE

Steps:

• Boil spinach (not too well done.) Remove from heat, wash in cold water, squeeze dry. Put through food grinder and set aside. Grind bacon and saute' in skillet. Grind onion and add to bacon w/ garlic salt and pepper. Saute' until all moisture is gone. Make a medium cream sauce with butter, flour and milk. Melt butter over low heat and slowly mix in flour to start a roux. Stir the milk into the roux and cook until thickened. Add spinach, onion and bacon mixture to the cream sauce and bring to a slow boil. Remove from heat and serve.

CREAMED SPINACH A LA LAWRY'S

Steps:

• Drain spinach well and squeeze out excess moisture with hands; chop finely and set aside.
• Fry bacon in heavy skillet until crisp; remove, drain and chop.
• Sauté onion and garlic in bacon drippings.
• add flour, Lawry's Seasoned Salt and pepper.
• Blend thoroughly.
• Slowly add milk, stirring constantly.
• until thickened.
• Add spinach and bacon; heat thoroughly.
• For a healthier, but still very tasty version I microwaved the bacon wrapped in paper towels and used 1 tbs Smart Choice oil to saute.

CREAMED SPINACH FROM LAWRY'S PRIME RIB (HOUSE OF PRIME RIB

Steps:

• Boil spinach (not too well done). Remove from heat, wash spinach in cold water, squeeze dry. Put through food grinder and set aside. Grind bacon and saute in a skillet. Grind onion and add to bacon with garlic, salt and pepper. Saute until all moisture is gone.
• Make a medium cream sauce with butter, flour and milk (see note above). Add ground spinach, onion, and bacon mixture to the cream sauce and bring to a slow boil. Remove from heat and serve. ***The instrructions say to make a medium cream sauce with butter, flour and milk. This is a béchamel (bay-shah-MEL) sauce, which is a French white sauce that can be made thin (1 tbsp each butter and flour to 1 cup milk), medium (2 tbsp each butter and flour to 1 cup milk), or thick (3 tbsp each butter and flour to 1 cup milk). You make the sauce by stiring the milk into a roux, which is made by slowly mixing the flour into the softened butter over very low heat.