This recipe was printed on the LA Times Web site. It’s from Lawry’s Restaurant. I’m planning on giving it a try. I like Boston Market’s creamed spinach, but I’d like to try making it at home.

Spinach Base:

½ pound smoked bacon, finely chopped

1 bunch green onions, finely chopped

1 onion, finely chopped

1 tablespoon chopped garlic

1 teaspoon salt

¾ teaspoon pepper

1-1/2 tablespoons butter

In a large skillet, cook the chopped bacon over medium high heat until browned and crisp, stirring frequently, about 15 minutes.

To the pan, stir in the green onion, onion, chopped garlic, salt and pepper and simmer, stirring frequently, until the vegetables are tender, 10 to 12 minutes.

Stir in the butter, and then puree the mixture in a blender.

You can make up to this point ahead of time, then refrigerate.


¼ cup plus 2 tablespoons flour

1-1/2 cups milk

¾ cup half and half

2 pounds spinach, cleaned and chopped


When ready to prepare dish, retrieve Spinach Base from above.


Heat this spinach mixture in a large skillet over medium heat until warm. Gradually whisk in the flour until incorporated. Cook over medium heat for 10 minutes to cook out the flour taste, stirring frequently.


While the base is heating, scald the milk in a medium saucepan. Remove from heat but keep warm on the stove.

When the flour is cooked, whisk in the hot milk and half and half, mixing thoroughly. Bring the mixture to a boil over high heat. Reduce the heat to a simmer and continue to cook, stirring frequently, until the mixture is thickened to a cream sauce consistency, about 5 minutes.

Stir in the spinach, a little at a time, until all is added. Continue to cook until the creamed spinach begins to bubble, about 10 minutes.

Remove from heat and serve immediately. This makes about 8 servings.




½ of 1 lb package linguine

1 cup fresh or frozen broccoli florets

2 tbsp. butter

1-1/4 lb skinless, boneless chicken breast halves, cut into 1-1/2 pieces

1 can cream of mushroom soup

½ cup milk

½ cup grated Parmesan cheese

¼ tsp. ground black pepper


Prepare linguine according to package directions in 3-quart saucepan.

Add broccoli during last 4 minutes of cooking time.

Drain linguine mixture well in colander.

Heat butter in 10″ skillet over medium high heat. Add chicken and cook until well browned and cooked through, stirring often.

Stir soup, milk, cheese, black pepper and linguine mixture in skillet and cook until mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.


These are absolutely the best cinnamon rolls you can make. Give them a try. You and your family and guests will be so impressed.


4 tablespoons melted butter
4 tablespoons water
1 cup milk
1 egg, beaten
1 tablespoon sugar

Place these ingredients into the bread machine.


1/2 small box instant pudding
1/2 teaspoons salt
4 cups bread flour
2.2 teaspoons yeast

Mix pudding, salt, and flour and place in machine in the listed order, making sure to place wet ingredients in the bottom, then dry ingredients on top. Create well, add yeast. Mix on dough setting. Using a rolling pin, roll out on flat surface using flour on the surface and on the rolling pin to about 16″ x 20″.


3/4 cups brown sugar
1 tablespoon cinnamon
1/4 cup flour
1/2 cup butter
Sprinkle chopped nuts and raisins to taste–or none–this is totally optional

Mix these ingredients together, making a paste.Place this mixture on the dough.

Roll into a long log, cut into 1/2″ slices. Place into well greased 9 x 12 pan (preferably glass). Let rise for about 45 minutes. Bake at 350° for 12 minutes, or until golden brown.

Save yourself lots of cleanup time by greasing the bottom of the pan, then laying parchment paper, then greasing the paper again.

After you take the rolls out of the oven, wait 2 minutes, then turn over on a tray to cool.  This will allow the cinnamon mixture to disperse throughout the rolls, and not just stay on the bottom of the pan.


Frost with:
1 cup powdered sugar
4 ounces cream cheese
1/4 cups butter
pinch of salt
1 tablespoon vanilla
1 tablespoon milk

Mix together and wait for a few minutes  for the rolls to cool before frosting.