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Lawry's Creamed Spinach and Corn


CREAMED SPINACH
Lawry's The Prime Rib Restaurant Recipe

2 (10 oz.) packages frozen chopped spinach, thawed
4 slices bacon
1 small onion, minced
2 cloves garlic, minced
2 tablespoons flour
1 teaspoon Lawry's Seasoned Salt 
1/2 teaspoon freshly ground black pepper, or to taste
2 cups milk

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. Saute onion and garlic in bacon drippings; add flour, Lawry's Seasoned Salt and pepper and blend thoroughly. Slowly add milk, stirring constantly until thickened. Add spinach and bacon; heat. Makes 4 to 6 servings.

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CREAMED CORN
Lawry's The Prime Rib Restaurant Recipe

1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/2 teaspoon salt
1 1/2 cups whipping cream
2 tablespoons sugar
3 cups fresh, frozen or canned whole kernel corn

Melt butter in heavy saucepan; add flour and salt, stirring to blend. Slowly add whipping cream, stirring constantly until thickened. Add sugar and corn, heat. For Au Gratin, place corn in a 9 or 10 inch shallow casserole dish; sprinkle with 1/4 cup freshly grated Parmesan cheese and brown under broiler. Makes 4 to 6 servings.


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