Recipes

Lawry's Roasted Prime Ribs of Beef

1 (4-rib) standing rib roast
Lawry's Seasoned Salt
1 bag (5 lb.) rock salt

Sprinkle fatty cap of roast with Seasoned Salt. In a heavy roasting pan, spread rock salt evenly over bottom.; place wire roasting rack on top of salt. Place the roast on rack, fatty side up. Make sure no salt actually touches the beef. Insert meat thermometer in thickest part of meat, making sure it does not touch bone. Roast in preheated 350-degree oven until thermometer registers 130-degrees F. for rare, 140 F. for medium, or approximately 20 to 25 minutes per pound. Remove from oven and let stand 20 minutes before carving. Using a sharp knife, slice meat across the grain for serving. Discard rock salt.

Makes 6 to 8 servings.

If desired, use an instant read thermometer to test internal temperature periodically; do not leave this type of thermometer in the roast.

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Lawry's Whipped Cream Horseradish

1 cup whipping cream
¼ teaspoon Lawry's Seasoned Salt
2 tablespoons prepared horseradish, well drained, or 4 tablespoons finely grated fresh horseradish root
Dash Tabasco sauce

Whip cream until stiff peaks form. Fold in Lawry's Seasoned Salt, horseradish and Tabasco until well mixed.

Makes 6 servings.

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Lawry's Original Spinning Bowl Salad

12 oz. salad greens (8 oz. romaine, 2 oz. iceberg, 2 oz. baby spinach) washed, dried and torn into 1-1/2" pieces
4 oz. canned julienne-cut beets, drained
4 oz. chopped
hard-cooked eggs
4 oz. sourdough croutons
4 oz. Lawry's Classic Vintage Salad Dressing
8 teardrop tomatoes

Place salad greens in a large salad bowl. Arrange beets over greens; sprinkle with chopped eggs and top with croutons

Prepare ice bowl, if desired: Fill a very large shallow bowl with crushed ice, making a depression in the center. Place salad bowl with ingredients on top of ice, settling it well in the depression.

Pour dressing over greens. toss with a large salad fork and spoon until ingredients are well distributed and evenly coated with salad dressing. if using the ice bowl, toss with a circular motion to spin the salad bowl. Portion onto four places, heaping high. Garnish each plate with two teardrop tomatoes. Offer Lawry's Seasoned Pepper with the salad.

Makes 4 servings.

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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 ½ 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, 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

1½ tablespoons butter
1½ tablespoons flour
½ teaspoon salt
1½ 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 ¼ cup freshly grated Parmesan cheese and brown under broiler.

Makes 4 to 6 servings.

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English Trifle

1 recipe Vanilla Pudding Sauce, cooled (recipe follows)
1 cup whipping cream, whipped
2 tablespoons red raspberry preserves
1 (10 inch) round sponge or white cake
¼ cup dark Puerto Rican rum, optional
¼ cup dry sherry
1 cup frozen raspberries, thawed
Fresh raspberries for garnish

Carefully combine cooled Vanilla Pudding Sauce with 1 cup whipped cream. Coat the inside of a deep 10-inch glass bowl with raspberry preserves to within 1 inch of top. Slice cake horizontally into fourths. Place top slice, crust side up, in bottom of bowl, curving edges of cake upward. Combine rum and sherry; sprinkle about 2 tablespoons over cake slice. Spread 1/3 of chilled pudding mixture over cake. Sprinkle 1/3 of raspberries over pudding. Repeat procedure twice. Cover with remaining cake layer, crust side down. Sprinkle with remaining rum-sherry mixture. Place remaining whipped cream in pastry bag with fluted tip; pipe rosettes around edge of bowl and in center. Top with fresh raspberries. Chill at least 8 hours before serving.

Makes 12 servings.

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Vanilla Pudding Sauce

¾ cup sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 cups milk
1 (3 inch) piece vanilla bean or 1 teaspoon vanilla extract
1 large egg, well beaten
2 tablespoons butter or margarine

In heavy saucepan, blend sugar, cornstarch and salt; add milk and vanilla bean; blend well. Cook over medium heat, stirring constantly until thickened and bubbly; continue cooking 2 minutes. Stir small amount of hot mixture into beaten egg, return to pan and cook 2 minutes more. Remove from heat and remove vanilla bean; add butter and stir to blend. Chill thoroughly, covering top with plastic wrap to prevent skin from forming.

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Yorkshire Pudding

2 cups flour
1 cup milk
4 eggs
1/2 teaspoon salt

Sift together 2 cups flour and 1/2 teaspoon salt. Make a well and add 4 beaten eggs. Blend; add 1 cup milk and beat continuously for 10 minutes. Let stand 1 hour. Heat oven to 450 degrees. Place 12-hole muffin pan in oven to heat. When hot, grease pan (butter, margarine, non-stick spray, etc.). Pour equal amounts of batter into muffin tins, and bake for 40 minutes.

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Richard Frank’s Famous Prime Rib Hash

Leftover pre-cooked prime rib, cubed
Leftover baked potatoes, cubed
Onion, chopped small

Olive or vegetable oil
Crushed fresh garlic
Lawry’s Seasoned Salt
Cayenne pepper or red pepper flakes
Fresh or dried oregano

In large non-stick frying pan, sauté chopped onion in oil over low heat until soft. Add garlic and sauté one more minute. Add potatoes and continue to sauté until mixture is golden brown, adding a little oil if needed. Add prime rib to pan and sauté until golden brown (use little, if any oil). Return potato mixture to pan with prime rib. Season to taste with Lawry’s Seasoned Salt, pepper and oregano. Mix well and cook over low heat until thoroughly heated.

You may wish to add leftover brown gravy to moisten the hash as you cook.

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Pride of the Crown's Salad

1 teaspoon each; dry mustard, Italian Seasoning, and Lawry's Seasoned Pepper
1/2 cup red wine vinegar
1 cup olive oil
2 heads Bibb lettuce, torn into bite-size pieces
1 clove garlic, minced
1/4 cup walnut quarters
1/4 lb. thick sliced bacon, cut into 3/8 x 3/8 pieces cooked until crisp
1/2 cup coarsely grated Gruyère cheese
1 1/2 cup croutons

In tight sealing container, combine seasonings and vinegar; shake well. Add olive oil and shake again for about 30 seconds. Refrigerate several hours for best flavor. Then toss together remaining ingredients. Add dressing, toss again and serve immediately.

Serves 6 to 8.

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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.

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Lawry's Whipped Cream Horseradish

1 cup whipping cream
1/4 teaspoon Lawry's Seasoned Salt
2 tablespoons prepared horseradish, well drained or 4 tablespoons finely grated fresh horseradish root
Dash Tabasco sauce

Whip cream until stiff peaks form. Fold in Seasoned Salt, horseradish and Tabasco until well mixed.

Makes 6 servings.

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English Trifle

1 recipe Vanilla Pudding Sauce, cooled (recipe follows)
1 cup whipping cream, whipped
2 tablespoons red raspberry preserves
1 (10-inch) round sponge or white cake
1/4 cup dark Puerto Rican rum, optional
1/4 cup dry sherry
1 cup frozen raspberries, thawed
Fresh raspberries for garnish

Carefully combine cooled Vanilla Pudding Sauce with 1 cup whipped cream. Coat the inside of a deep 10-inch glass bowl with raspberry preserves to within 1 inch of top. Slice cake horizontally into fourths. Place top slice, crust side up, in bottom of bowl, curving edges of cake upward. Combine rum and sherry; sprinkle about 2 tablespoons over cake slice. Spread 1/3 of chilled pudding mixture over cake. Sprinkle 1/3 of raspberries over pudding. Repeat procedure twice. Cover with remaining cake layer, crust side down. Sprinkle with remaining rum-sherry mixture. Place remaining whipped cream in pastry bag with fluted tip; pipe rosettes around edge of bowl and in center. Top with fresh raspberries. Chill at least 8 hours before serving.

Makes 12 servings.

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Vanilla Pudding Sauce

3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
1 (3-inch) piece vanilla bean or 1 tsp. vanilla extract
1 large egg, well-beaten
2 tablespoons butter or margarin

In heavy saucepan, blend sugar, cornstarch and salt; add milk and vanilla bean; blend well. Cook over medium heat, stirring constantly, until thickened and bubbly and continue cooking 2 minutes. Stir small amount of hot mixture into beaten egg, return to pan and cook 2 minutes more. Remove from heat and remove vanilla bean; add butter and stir to blend. Chill thoroughly, covering top with plastic wrap to prevent skin from forming.

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Toad in the Hole

1 large onion, coarsely chopped
1 1/2 cups water
2 tablespoons butter, melted
1/4 cup Burgundy wine
1 pound filet mignon, cubed
3/4 medium green pepper, coarsely chopped
2 tablespoons butter, melted
1/2 pound small fresh mushrooms, washed, leave stems on
Lawry's Seasoned Salt, to taste
Lawry's Seasoned Pepper, to taste
1 recipe Yorkshire Pudding

Combine Brown Gravy Mix, water and wine; bring to a boil, reduce heat and simmer uncovered for 5 to 7 minutes. Set aside and keep warm. Sauté vegetables in butter, season to taste. Set aside and keep warm. Sauté filet pieces in butter; season to taste. Place 1/4 of the filet pieces in each Yorkshire shell. Cover with 1/4 of the vegetables and spoon Brown Gravy over all.

YORKSHIRE PUDDING SHELL: Sift together 1 cup less 1 teaspoon flour and 1/2 teaspoon salt; make a well and add 2 beaten eggs. Blend; add 1 cup milk, beating continuously for 10 minutes. Let stand 1 hour. Heat oven to 450 degrees. Place 5-inch omelet pan in oven to heat. When hot, coat pan with oil and heat again. Pour 1/2 cup batter into pan, bake for 35 minutes. Repeat with remaining batter.

Makes 4 servings.

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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.

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English Trifle

1 recipe Vanilla Pudding Sauce, cooled (recipe follows)
1 cup whipping cream, whipped
2 tablespoons red raspberry preserves
1 (10-inch) round sponge or white cake
1/4 cup dark Puerto Rican rum, optional
1/4 cup dry sherry
1 cup frozen raspberries, thawed
Fresh raspberries for garnish

Carefully combine cooled Vanilla Pudding Sauce with 1 cup whipped cream. Coat the inside of a deep 10-inch glass bowl with raspberry preserves to within 1 inch of top. Slice cake horizontally into fourths. Place top slice, crust side up, in bottom of bowl, curving edges of cake upward. Combine rum and sherry; sprinkle about 2 tablespoons over cake slice. Spread 1/3 of chilled pudding mixture over cake. Sprinkle 1/3 of raspberries over pudding. Repeat procedure twice. Cover with remaining cake layer, crust side down. Sprinkle with remaining rum-sherry mixture. Place remaining whipped cream in pastry bag with fluted tip; pipe rosettes around edge of bowl and in center. Top with fresh raspberries. Chill at least 8 hours before serving.

Makes 12 servings.

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Vanilla Pudding Sauce

3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
1 (3-inch) piece vanilla bean or 1 tsp. vanilla extract
1 large egg, well-beaten
2 tablespoons butter or margarine

In heavy saucepan, blend sugar, cornstarch and salt; add milk and vanilla bean; blend well. Cook over medium heat, stirring constantly, until thickened and bubbly and continue cooking 2 minutes. Stir small amount of hot mixture into beaten egg, return to pan and cook 2 minutes more. Remove from heat and remove vanilla bean; add butter and stir to blend. Chill thoroughly, covering top with plastic wrap to prevent skin from forming.

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Cole Slaw with Peanuts

4 cups shredded cabbage
1/2 teaspoon Lawry's Seasoned Salt
1/2 cup chopped green onion, including tops
1/4 teaspoon Lawry's Seasoned Pepper
1 cup chopped celery, including leaves
1/4 cup chopped cocktail peanuts
1/3 cup Lawry's Italian Salad Dressing, made from mix, prepared according to package directions

Toss cabbage, onions, celery and peanuts together lightly. Sprinkle with Seasoned Salt and Seasoned Pepper. Pour salad dressing over salad and toss. Chill thoroughly.

Our chef uses Hellman's brand which is closest to the now discontinued Lawry's Italian Salad Dressing Dry mix. You can also use Good Seasons or Best Foods brands dry mixes.

Makes 4 to 6 servings.

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