I didn't know there were so many ways to cream spinach until
I went on a search for recipes! Maybe one of these will be similar to Luby's.

Betsy

From: aaabinky@aol.com (AAABINKY)
Date: 1998/02/23
Newsgroups: rec.food.recipes

Simplest Creamed Spinach

This is the easiest way to make a delicious creamed spinach!

1 lb fresh spinach, washed, thick stems removed
OR
1 box frozen spinach
2-3 Tbs sour cream

For fresh spinach, place leaves in a pot with just the water that is clinging to the leaves. Cover. Turn heat to medium-high. When you see steam beginning to escape, turn heat down to low, and continue steaming for a total of 3-5 minutes. For frozen spinach, follow directions on package. After spinach is cooked, drain in a colander, rinse under cool water and squeeze as much excess water from the spinach as you can. Chop spinach coarsely, either with two knives or in a food processor. Return spinach to pot over medium-low heat and add sour cream. Mix well and heat briefly to desired serving temperature.

From: seesa2@aol.com (Seesa 2)
Date: 1997/12/09
Newsgroups: rec.food.cooking

Creamed Spinach

2 pkgs frozen chopped spinach - defrosted and squeezed of all water
1 or 2 cloves of garlic smashed
1/2 fine diced onion
1 teaspoon olive oil

Sautee the onion and garlic in the oil (You can also use butter or margerine)
Add the spinach and cook 5- 10 minutes on medium heat. (can be done ahead of
time)
Now for the creamed part.. actually an Alfredo type sauce.
Make a basic white roux of
2-3 tablespoons butter melted
add 2-3 tablespoons flour and cook 1-2 minutes to cook the flour.
Add about 2 cups of milk (I warm mine in microwave but not necessary)
You want a thickish sauc so adjust the milk accordingly.
Let the white sauce come to the boil. then add 1/2 (or more) Parmesean cheese
(I prefer romano because its somewhat stronger)
Take the sauce off the heat and add the spinach mixture. mix throughly and
serve.

I also use this mixture as a layer in lasagna at times.

From: seesa2@aol.com
Date: 1996/11/25
Newsgroups: rec.food.cooking

Boston Market spinach
I have tried to duplicate this recipe.. I love it! I have come close with
the below..

Make a bechamel sauce using
4 tablespoons butter or margerine
4 tablespoons flour (Cook together to make a roux)
add 1- 11/2 cups milk *I heat mine in the micorwave)
I like the sauce on the thick side so I start at 3/4 cup and work up.

When a nice thick sauce is had, add 1/2 - 3/4 cup Parmesean or romano
cheese.

dice 1 med onion fine
dice 2 cloves garlic
sautee above 2 things with 2 pkgs frozen chopped spinach (I like to
defrost the spinach and squeeze it befor cooking) - I have also used
canned squeezed spinach but frozen is better

add the spinach mix to the cream sauce and check and season with salt n
pepper and a pinch of nutmeg.

Its not an exact copy but its close and satisfies my craving for Boston
Market Creamed spinach

From: seesa2@aol.com (Seesa 2)
Date: 1995/05/19
Newsgroups: rec.food.cooking

This is my version of Creamed Spinach Alfredo (Like they serve at Boston
Chicken/Boston Market)

2 Boxes Frozen Chopped Spinach Defrosted and squeezed of all water
2-3 Cloves Garlic Minced/Smashed
1/2 Medium onion minced
2 Tablespoons butter/ Margerine (but olive oil can be used for better
flavor)
Sautee above 5-10 minutes until Onion is tender and garlic is soft.
2 Tablespoons Margerine/Oil
2 Tablesppons Flour
2 Cups Milk (Skim is fine!)
1/4 Cup (or more to taste) Romano or Parmesean Grated cheese

Make roux of oil/Flour and cook for 3-4 minutes, Add milk and stir until
thick and creamy, Remove from heat and add Romano Cheese (This has more
flavor then Parm)
Stir in the Spinach/Onion/Garlic

From: seesa2@aol.com (Seesa 2)
Date: 1996/12/24
Newsgroups: rec.food.cooking

I love the boston market Creamed Spinach and have come up with one similar

Make a Basic white (Bechamel) Sauce
in a large pot cook
3 Tablespoons margerine/butter
3 Tablespoons flour
For a few minutes to cook the flour and make a roux
Add 2 cups Milk and cook until Thick. You might have to add more milk to
adjust it to the creamyness you like.
To this add 1/2 cup (Or more) Parmesean or Romano cheese grated
( I prefer romano, it has more flavor)

While doing the above, in another pot sautee
1 small to medium onion fine diced
2 cloves garlic smashed (I usually use 3-4)
1-2 tablesppons butter
2 packages frozen chopped spinach thawed and squeezed
Cook this about 10 or so minutes until the spinach is hot and onion is
clear. Add the above white sauce and mix thouroughly.
Salt and pepper to taste after its all combined.

I like to serve this at holidays.. make it ahead and reheat in a casserole
sprinkle the top with some buttered crumbs and its to die for. its not
exact of Boston Market but its close.
Experiment a little with the cream sauce to your liking

From: bwpetty@mindspring.com (barbara petty)
Date: 1996/12/03
Newsgroups: rec.food.cooking

Spinach Maria

2 pkgs frozen chopped spinach
1 medium onion, finely chopped
1 Tabsp. butter ( or margerine)
1 8 ox pkg cream cheese
3/4 to 1 cup grated parmesan cheese
1/3 to 3/4 teaspoon ground cayenne pepper ( use more/less to suit)

Cook spinach according to directions on pkg. drain well. and then squeeze out the excess water by hand. saute onion in butter until tender. Add cream cheese and stir until melted. Add spinach, parmesan cheese, and cayenne pepper. Cook several minutes more .Stir til well blended. place in a greased casserole dish and bake at 350 degrees for 30 minutes.
yield 4 servings

this recipe is served at a local restaurant, and is one of the most requested recipe from customers. try this, it is good.

i have also made this by "cheating" using 2 pkgs of green giant frozen creamed spinach, and adding the rest of the above ingrediants. it doesn't need to be baked as the original recipe states. hope this helps

From: AxSc%TSCapInv%GS@go50.comp.pge.com
Date: 1996/08/25
Newsgroups: rec.food.recipes

My grandmother said, when I served this spinach, that she'd disliked spinach for ninety years . . . and could she please have a second helping?

ULTIMATE CREAMED SPINACH

4 packages frozen chopped spinach, thawed
1 pint sour cream / light sour cream
1 package dry onion soup mix

Any optional garnish:

buttered crumbs
bacon bits
slices of
hard-cooked eggs
grated cheese
color-contrasting vegetables (a handful of frozen corn or carrots
or mixed veggies; whatever you have on hand).

Mix the sour cream and dry onion soup mix just as you'd do for California
dip. Heat, then drain the chopped spinach thoroughly; press out as much
liquid as you can. Combine the drained spinach and the sour cream mixture,
then put in your serving dish and add any garnish.

Notes: This can be carried to a pot-luck and reheated, BUT once the sour
cream has been added, don't heat above serving temperature lest the
cream separate. If it does, the spinach is still edible but won't
look so pretty.

I have not attempted to use non-fat sour cream in this recipe,
though I don't know any reason why it wouldn't work perfectly well;
if you do, you're on your own.

There are other dip flavors which one might experiment with, but I
would recommend the full-bodied ones which will hold their own in
the spinach mixture.

From: beakman@netcom.com (Beakman)
Date: 1996/07/15
Newsgroups: rec.food.cooking

Here is a great recipe, especially for people who don't like spinach.
It's very easy too!

CREAMED SPINACH

Ingredients

2 10oz. boxes of frozen chopped spinach (I prefer a good brand like
Birdseye because you get fewer stems)
1/2 pint heavy cream
6 cloves garlic
3 TBS butter
1 TBS flour
salt to taste

Peel and slightly crush the garlic (just smash them once with the heel of your palm).

Put 1/2 inch water in a pot. Add the 6 cloves of garlic and bring to a boil. When boiling, add the frozen spinach and cooked until all the spinach is thawed.

Remove spinach from the water and put it in a wire mesh strainer. Press out as much of the water as possible.

Turn the spinach on to a cutting board and chop fine. (You can remove the garlic cloves if you wish, but it's not necessary)

In a pot (the original pot is o.k. so long as you dump the water first) make a roux by melting the butter, then adding the flour while stirring. Cook over medium heat until the flour turns golden.

Stir in the spinach. Mix well.

Add the heavy cream and mix.

Salt to taste.

Cook over medium-low heat, stirring frequently for 10-15 minutes so that the flavors blend.

This recipe is extremely good with foold like weiner schnitzel (deep-fried, breaded pork cutlets).

From: Karen Leigh
Date: 1996/01/19
Newsgroups: rec.food.cooking

From the Union Square Cafe Cookbook:

Creamed Spinach

3 lbs spinach, stemmed and washed well
4 T butter
2 T flour
1 cup milk
2 T heavy cream
1/4 t freshly grated nutmeg
1 t salt
1/4 t pepper

Dry spinach in a lettuce spinner.

Make a bechamel sauce. Melt butter over low heat. Sift in the flour and stir with a wooden spoon. Cook gently, stirring, for 5 min. Don't let flour brown. Remove from heat and whisk in milk. Return to a boil, whisking constantly, and cook 2 to 3 minutes longer. Cover and set aside.

Cook spinach. Melt 1 T butter in a large skillet. Cook the spinach, stirring until wilted, and simmer 1 minute longer if necessary to remove any excess water.

Pulse the spinach in a food processor to make a coarse puree.

Add the pureed spinach to the saucepan with the bechamel. Bring to a simmer and stir in the heavy cream, nutmeg, salt, pepper and remaining butter.

Serve.

From: Sam Waring
Date: 1996/03/30
Newsgroups: rec.food.recipes

Title: CREAMED SPINACH
Categories: Vegetables, PennDutch
Yield: 6 servings

2 qt Spinach
1/2 ts Salt
1 ds Pepper
1/8 ts Nutmeg
1 T Butter
2 ts Flour
3/4 c Milk

Pick over and wash spinach thoroughly. Add salt and cook until
tender. Do not add water. Chop the spinach very fine. Melt the butter
in a saucepan, add the flour and blend. Slowly add the milk and stir
constantly until mixture thickens. Combine with the chopped spinach,
add the pepper and nutmeg and serve.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes
Culinary Arts Press, 1936

From: beakman@netcom.com (Beakman)
Date: 1995/12/04
Newsgroups: rec.food.cooking

Creamed Spinach

Here's a *great* recipe that even people who do not like spinach will like!

Boil about 1 1/4 pounds of spinach leaves (no stems) in water with about 3 cloves of garlic.

Remove spinach to a wire mesh strainer and squeeze out as much water as you can. Turn the spinach out onto a cutting board and chop fine.

In a pot make a roux (1 TBS flour cooked with 3 TBS butter). Add the spinach and mix.

While stirring mix in 1/2 pint of heavy cream.

Heat through, and salt to taste.

From: Linda.Magee@salata.com (Linda Magee)
Date: 1995/12/07
Newsgroups: rec.food.cooking

Well, one of my favorite ways to cook spinach is to saute
it in a little butter, minced onion and finely minced bacon
(just a little), then cover and cook until the bacon and
onion are cooked. Another way...

Here's my favorite recipe. I don't usually measure, just
eyeball it. It's deeeelicious. I'm guesstimating the amounts.
Just add enough half-and-half to make it a bit soupy, but not
too much. The parmesan cheese will thicken the sauce; add the
cheese by tablespoonfuls until it forms a sauce consistency.

CREAMED SPINACH
---------------
1-2 TBS BUTTER or MARGARINE
1 bunch FRESH SPINACH, washed, then chopped
1-2 cloves GARLIC, finely minced
3-4 TBS HALF-AND-HALF
2-3 TBS PARMESAN CHEESE
--------------------------------------------------------------
Heat up a large skillet; add the butter and let it melt. Add
the garlic and let it cook for a second or two, then add the
spinach and cook, uncovered, until it wilts and a bit of the
juices evaporate. Depending on the moisture of the spinach,
it'll exude quite a bit of liquid. Cook it down until there's
a about 2-3 tablespoons of liquid left.

Add the half-and-half and cook for a second or two, then add
the parmesan and mix.

Alone, I can eat an entire bunch of spinach cooked this way.

From: ghostie@ix.netcom.com
Date: 1995/12/26
Newsgroups: rec.food.cooking

Creamed Spinach

The original recipe is in pastry shells - but still tastes delicious out
of the shells.

8 (3 inch) unbaked pastry shells
1 (10 ounce) package frozen chopped spinach
1 (10 3/4 ounce can cream of chicken soup, undiluted *
1 clove garlic, minced
1 Tablespoon all-purpose flour
2 teaspoons grated onion
1/8 teaspoon salt
1/4 teaspoon pepper
-garnish with egg slices and spinach leaves

Bake pastry shells at 375@ for 12 minutes; set aside
Cook spinach according to package directions; drain well. Combine spinach and next 6 ingredients; spoon into baked pastry shells. Bake mixture at 375 degrees for about 15 minutes. Garnish, if desired. Yield: 8 servings

* I use cream of chicken/muschroom soup.

From: sunspot422@aol.com (Sunspot422)
Date: 1995/12/19
Newsgroups: rec.food.cooking

Creamed Spinach

Make a cream sauce by melting 3 tbsps butter and adding 3 tbsps flour, then 1 cup or so of milk. Add fres or frozen (thawed) spinach, and pepper to taste. Happy holidays to you too!

From: Barbara Mayo-Wells
Date: 1995/04/17
Newsgroups: rec.food.cooking

In my customary dab-of-this, dash-of-that fashion, here's how I make
creamed spinach:

1 packages frozen CHOPPED spinach
just a little water, salted to taste
cook over high until you can break the spinach apart
with a fork. drain well. lower heat to medium
lump of butter the size of a walnut
stir until it melts
a few tsp of finely minced FRESH onion
mix this in and then add:
1 or 2 tbsp flour
stir this in, gently, making sure to get rid of lumps
1/2 cup (or so) of milk or half-and-half
a few sprinkles of nutmeg
a few sprinkles of pepper

keep stirring until the mixture comes to a boil. (this matters--otherwise, the flour imparts a "raw" taste.) adjust the seasoning: more salt may be needed

From: kirschie@aol.com (Kirschie)
Date: 1995/04/18
Newsgroups: rec.food.cooking

Creamed Spinach

my mom just chunked in a thawed block of spinach and a block of cream
cheese. salt to taste. :) easy.