aem wrote:
> Mark Thorson wrote:
>> I made creamed spinach today for the first time
>> in a very long time. The ingredients are simple,
>> just a package of frozen spinach and a can of
>> Campbell's Cream of Chicken Soup.
> A bad thing got worse, not much loss to lament there. Creamed spinach
> is so easy to make. Here's a starting point.
>
> 2 pkgs. (10 oz. each) frozen 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
>
> This recipe is a copycat for the tasty dish served at Lawry's
> restaurant, hence the branded seasoned salt. Of course it's not
> necessary. I use ordinary salt and a pinch of nutmeg.
>
> 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,
> Seasoned Salt and pepper and blend thoroughly. Slowly add milk,
> stirring constantly until thickened. Add spinach and bacon; heat.
> Note the spinach doesn't really need cooking, just get it hot. -aem

It's nice to grate a little fresh Parmesan on creamed spinach. And I use
one of those collapsible vegetable steamers to squeeze the excess moisture
out of frozen spinach

Jill