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Culinary SOS

The Spinach Blues

May 30, 1996

DEAR SOS: The House of Blues in West Hollywood serves a great hot spinach dip. Can you obtain it?


DEAR SHARON: House of Blues' chef Joe Marcus provided this recipe. Incidentally, many readers have reminded us that there is a good recipe for a cold spinach dip on the Knorr and Mrs. Grass' dry vegetable soup packages.


1 1/2 cups mayonnaise

3/4 pound freshly grated Parmesan cheese

2 (14-ounce) jars artichoke hearts, drained

1/2 pound fresh spinach, cleaned and chopped

2 tablespoons hot pepper sauce or to taste

Salt, pepper

In medium bowl, combine mayonnaise, cheese, artichoke hearts, spinach, hot sauce and salt and pepper to taste.

Transfer to baking dish and bake at 325 degrees until set and lightly browned, about 35 to 40 minutes. Serve at once.

Makes 3 cups dip.

Each tablespoon contains about:

96 calories; 185 mg sodium; 7 mg cholesterol; 9 grams fat; 3 grams carbohydrates; 3 grams protein; 0.07 gram fiber.

Warriors' Cake

DEAR SOS: I am hoping you will be able to find a recipe that was very popular during World War II: fruit cocktail cake.


DEAR LENNIE: Recipes using convenient canned goods were extremely popular during a period when more and more women worked outside the home.



2 eggs

1/3 cup evaporated milk

1 1/2 cups sugar

1 1/4 teaspoons salt

2 teaspoons baking soda

2 cups flour

1 (1-pound) can fruit cocktail

Beat together eggs, milk, sugar, salt, baking soda, flour and undrained fruit cocktail. Pour into greased and floured 13x9-inch baking pan. Bake at 350 degrees until toothpick inserted in center comes out clean, about 30 minutes. Cool 10 minutes, then turn out onto serving tray.


3/4 cup sugar

1/3 cup evaporated milk

1/3 cup butter, melted

1 teaspoon vanilla extract

1/2 cup chopped walnuts

Combine sugar, milk, butter, vanilla and walnuts and pour over warm cake.

Makes 12 servings.

Each serving contains about:

341 calories; 315 mg sodium; 50 mg cholesterol; 9 grams fat; 62 grams carbohydrates; 4 grams protein; 0.45 gram fiber.

The Horse Right Here

DEAR SOS: I'd love to know how to prepare the creamed horseradish served with roast beef at such places as Lawry's in Los Angeles.


DEAR KAREN: Here it is straight from the horse's mouth. The recipe from Lawry's Prime Rib in Los Angeles has been featured frequently in this column.


1 cup whipping cream

1 ounce horseradish root, peeled and grated or ground

1 teaspoon seasoned salt

2 to 3 drops hot pepper sauce or to taste

Whip cream until soft peaks form. Gradually add horseradish, seasoned salt and hot pepper sauce. Continue whipping until very stiff. Refrigerate until ready to serve.

Makes 2 cups.

Each tablespoon contains about:

26 calories; 6 mg sodium; 10 mg cholesterol; 3 grams fat; 0 carbohydrates; 0 protein; 0.01 gram fiber.

* Peggy Kondo handhooked pillow from Freehand in Los Angeles.

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