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Creamed Spinach
I was trying to channel Michael Odom yesterday while preparing a
marinade for a chuck steak. It didn't work very well, though. I don't have his flair or his love of hot stuff. I just grabbed a bunch of Penzeys jars (California Pepper or whatever iti's called, Prime Rib Seasoning, Krakow Nights, at least one other jar of something), some soy sauce, olive oil, and -- are you ready? -- apple juice and dumped it on top of the steak and then vacuumed it in my Food Saver vacuum marinator thingy. It was pretty unimpressive but we ate it anyway. At least I didn't overcook the meat. I nuked a big baking potato for 4 minutes, cut it lengthwise and then cut 3/4" slices and browned them in butter in a skillet over medium-high heat for a couple minutes per side. That was an easy and relatively quick way to prepare a fresh potato. Somehow I got a hankering for creamed spinach and found this easy peasy recipe with a search using http://recipesearch.googlepages.com/. I made half the recipe using a 10-ounce package of frozen chopped spinach. Actually, now that I look at it, I didn't follow the recipe instructions for preparing it, only the measures. =============== Creamed Spinach 1/4 cup butter 1/4 cup flour 1 cup milk 1 bag or 2 boxes (16 to 24 ounces total) frozen spinach salt and pepper dash nutmeg Melt butter in top of double boiler over low direct heat. Blend in flour until smooth. Cook until mixture is smooth and bubbly. Gradually add milk and cook, stirring, until thickened. Add spinach. Cover and cook over boiling water, stirring occasionally, 15 minutes. Season with salt, pepper, and nutmeg. SERVINGS: 4 SOURCE: http://southernfood.about.com/od/spinach/r/bl40628m.htm BARB'S NOTE: I made a half recipe. I nuked the spinach for about 7 minutes in a covered casserole; I made the white sauce on top of the stove and mixed it into the cooked spinach. It was tasty. Freshly grated nutmeg would have been lots better but I don't have a nutmeg sitting around. I can never be Michael. Only Michael can be Michael. -- -Barb, Mother Superior, HOSSSPoJ Huffy and Bubbles Do France: http://www.jamlady.eboard.com |
Creamed Spinach
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Creamed Spinach
In article >,
hahabogus > wrote: > It needs black pepper, powdered horse radish, mustard seeds, garlic and > onion powder as a rub. Right now it needs to be sliced thinly and dropped into a hot skillet for about 5 seconds before accompanying the eggs and toast. -- -Barb, Mother Superior, HOSSSPoJ Huffy and Bubbles Do France: http://www.jamlady.eboard.com |
Creamed Spinach
On Jun 11, 8:20�pm, Melba's Jammin' >
wrote: > I was trying to channel Michael Odom yesterday while preparing a > marinade for a chuck steak. �It didn't work very well, though. �I don't > have his flair or his love of hot stuff. �I just grabbed a bunch of > Penzeys jars (California Pepper or whatever iti's called, Prime Rib > Seasoning, Krakow Nights, at least one other jar of something), some soy > sauce, olive oil, and -- are you ready? -- apple juice and dumped it on > top of the steak and then vacuumed it in my Food Saver vacuum marinator > thingy. � > > It was pretty unimpressive but we ate it anyway. �At least I didn't > overcook the meat. Chuck is the most flavorful beefsteak cut, doesn't need any stinkin' marinade... black pepper, a little salt, and a hot grill is all it needs. |
Creamed Spinach
"Melba's Jammin'" > wrote in message ... >I was trying to channel Michael Odom yesterday while preparing a > marinade for a chuck steak. It didn't work very well, though. I don't > have his flair or his love of hot stuff. I just grabbed a bunch of > Penzeys jars (California Pepper or whatever iti's called, Prime Rib > Seasoning, Krakow Nights, at least one other jar of something), some soy > sauce, olive oil, and -- are you ready? -- apple juice and dumped it on > top of the steak and then vacuumed it in my Food Saver vacuum marinator > thingy. > > It was pretty unimpressive but we ate it anyway. At least I didn't > overcook the meat. > > I nuked a big baking potato for 4 minutes, cut it lengthwise and then > cut 3/4" slices and browned them in butter in a skillet over medium-high > heat for a couple minutes per side. That was an easy and relatively > quick way to prepare a fresh potato. > > Somehow I got a hankering for creamed spinach and found this easy peasy > recipe with a search using http://recipesearch.googlepages.com/. I > made half the recipe using a 10-ounce package of frozen chopped spinach. > Actually, now that I look at it, I didn't follow the recipe instructions > for preparing it, only the measures. > > =============== > Creamed Spinach > > 1/4 cup butter > 1/4 cup flour > 1 cup milk > 1 bag or 2 boxes (16 to 24 ounces total) frozen spinach > salt and pepper > dash nutmeg > > Melt butter in top of double boiler over low direct heat. Blend in flour > until smooth. Cook until mixture is smooth and bubbly. Gradually add > milk and cook, stirring, until thickened. Add spinach. Cover and cook > over boiling water, stirring occasionally, 15 minutes. Season with salt, > pepper, and nutmeg. > SERVINGS: 4 > SOURCE: http://southernfood.about.com/od/spinach/r/bl40628m.htm > BARB'S NOTE: I made a half recipe. I nuked the spinach for about 7 > minutes in a covered casserole; I made the white sauce on top of the > stove and mixed it into the cooked spinach. It was tasty. Freshly > grated nutmeg would have been lots better but I don't have a nutmeg > sitting around. > > I can never be Michael. Only Michael can be Michael. > -- > -Barb, Mother Superior, HOSSSPoJ > Huffy and Bubbles Do France: http://www.jamlady.eboard.com Here's the best I've ever had; My only input is after cooking the spinach press it dry in a potato ricer. It works like a charm. Creamed Spinach a la Lawry's 2 pkgs. (10 oz. each) 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. 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. Makes 4 to 6 servings. -- Old Scoundrel (AKA Dimitri) |
Creamed Spinach
On Thu 12 Jun 2008 12:22:09p, Dimitri told us...
> > "Melba's Jammin'" > wrote in message > ... >>I was trying to channel Michael Odom yesterday while preparing a >> marinade for a chuck steak. It didn't work very well, though. I don't >> have his flair or his love of hot stuff. I just grabbed a bunch of >> Penzeys jars (California Pepper or whatever iti's called, Prime Rib >> Seasoning, Krakow Nights, at least one other jar of something), some >> soy sauce, olive oil, and -- are you ready? -- apple juice and dumped >> it on top of the steak and then vacuumed it in my Food Saver vacuum >> marinator thingy. >> >> It was pretty unimpressive but we ate it anyway. At least I didn't >> overcook the meat. >> >> I nuked a big baking potato for 4 minutes, cut it lengthwise and then >> cut 3/4" slices and browned them in butter in a skillet over >> medium-high heat for a couple minutes per side. That was an easy and >> relatively quick way to prepare a fresh potato. >> >> Somehow I got a hankering for creamed spinach and found this easy peasy >> recipe with a search using http://recipesearch.googlepages.com/. I >> made half the recipe using a 10-ounce package of frozen chopped >> spinach. Actually, now that I look at it, I didn't follow the recipe >> instructions for preparing it, only the measures. >> >> =============== >> Creamed Spinach >> >> 1/4 cup butter >> 1/4 cup flour >> 1 cup milk >> 1 bag or 2 boxes (16 to 24 ounces total) frozen spinach >> salt and pepper >> dash nutmeg >> >> Melt butter in top of double boiler over low direct heat. Blend in >> flour until smooth. Cook until mixture is smooth and bubbly. Gradually >> add milk and cook, stirring, until thickened. Add spinach. Cover and >> cook over boiling water, stirring occasionally, 15 minutes. Season with >> salt, pepper, and nutmeg. SERVINGS: 4 >> SOURCE: http://southernfood.about.com/od/spinach/r/bl40628m.htm >> BARB'S NOTE: I made a half recipe. I nuked the spinach for about 7 >> minutes in a covered casserole; I made the white sauce on top of the >> stove and mixed it into the cooked spinach. It was tasty. Freshly >> grated nutmeg would have been lots better but I don't have a nutmeg >> sitting around. >> >> I can never be Michael. Only Michael can be Michael. >> -- >> -Barb, Mother Superior, HOSSSPoJ >> Huffy and Bubbles Do France: http://www.jamlady.eboard.com > > Here's the best I've ever had; > > My only input is after cooking the spinach press it dry in a potato > ricer. It works like a charm. > > Creamed Spinach a la Lawry's > > 2 pkgs. (10 oz. each) 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. 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. > > Makes 4 to 6 servings. > > Copied to make, Dimitri, although I'll leave out the Lawry's. Never have liked that stuff. -- Wayne Boatwright ------------------------------------------- Thursday, 06(VI)/12(XII)/08(MMVIII) ------------------------------------------- ------------------------------------------- The first duty of a revolutionary is to get away with it - A. Hoffman ------------------------------------------- |
Creamed Spinach
"Wayne Boatwright" > wrote in message 6.120... >> Here's the best I've ever had; >> >> My only input is after cooking the spinach press it dry in a potato >> ricer. It works like a charm. >> >> Creamed Spinach a la Lawry's >> >> 2 pkgs. (10 oz. each) 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. 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. >> >> Makes 4 to 6 servings. >> >> > > Copied to make, Dimitri, although I'll leave out the Lawry's. Never have > liked that stuff. > This is the stuff they serve at their Prime Rib Houses. If you do have some seasoned salt use it if not OK Here is the copycat; recipe. Increase the sugar, garlic & onion to compensate. Ingredients 2 tablespoons salt 2 teaspoons sugar 1/2 teaspoon paprika 1/4 teaspoon turmeric 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon cornstarch -- Old Scoundrel (AKA Dimitri) |
Creamed Spinach
On Fri 13 Jun 2008 09:25:29a, Dimitri told us...
> > "Wayne Boatwright" > wrote in message > 6.120... > > >>> Here's the best I've ever had; >>> >>> My only input is after cooking the spinach press it dry in a potato >>> ricer. It works like a charm. >>> >>> Creamed Spinach a la Lawry's >>> >>> 2 pkgs. (10 oz. each) 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. 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. >>> >>> Makes 4 to 6 servings. >>> >>> >> >> Copied to make, Dimitri, although I'll leave out the Lawry's. Never >> have liked that stuff. >> > > This is the stuff they serve at their Prime Rib Houses. If you do have > some seasoned salt use it if not OK > > Here is the copycat; recipe. > > Increase the sugar, garlic & onion to compensate. > > > Ingredients > 2 tablespoons salt > 2 teaspoons sugar > 1/2 teaspoon paprika > 1/4 teaspoon turmeric > 1/4 teaspoon onion powder > 1/4 teaspoon garlic powder > 1/4 teaspoon cornstarch > > > I may give that a try. Thanks, dimitri. -- Wayne Boatwright ------------------------------------------- Friday, 06(VI)/13(XIII)/08(MMVIII) ------------------------------------------- ------------------------------------------- Inertia makes the world go round. ------------------------------------------- |
Creamed Spinach
On Jun 12, 12:22*pm, "Dimitri" > wrote:
> > Here's the best I've ever had; > > My only input is after cooking the spinach press it dry in a potato ricer. > It works like a charm. > > Creamed Spinach a la Lawry's > [[snip recipe] I agree this is really good. I got the same recipe after eating at one of the Lawry's prime rib places years ago. The bacon is what principally makes it, I think, not their seasoned salt. And I still add a pinch of nutmeg. Thanks for the idea of using a ricer to squeeze the spinach. -aem |
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