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We have done our best to duplicate the Favorite Recipes at Five Crowns for home preparation. Ingredients, equipment and procedures differ, but we think you will find these "Home" recipes delicious.
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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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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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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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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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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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