Lawry's Prime Rib Roast

1 (4 rib) standing rib roast

Lawry's Seasoned Salt
1 bag (5 lb.) rock salt

Sprinkle fatty cap of roast with Lawry's Seasoned Salt. Spread

rock salt evenly over bottom of heavy roasting pan; place wire
roasting rack on top of salt. Place the roast on the 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 a bone. Roast in preheated 350 degree F oven
until thermometer registers 130 degrees F for rare, 140
degrees F for medium, or approximately 20 to 25 minutes per
pound. Remove from oven and let stand 20 minutes before
carving. Using a sharp carving knife, slice meat across the
grain for serving. Discard rock salt.

Makes 6 to 8 servings.

Note: If desired, use an instant read thermometer and insert to

test internal temperature periodically; do not leave this type of
thermometer in 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.

Purchase Lawry's Classic Vintage Salad Dressing

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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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