Lawry's spaghetti sauce mix...
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norgeway
Well-known member
YES!
When in a big hurry, I have used a lot of these mixes and they are good, mostly I use the crock pot mixes Mc Cormick slow cooker italian chicken mix is wonderful, and with the leftovers, I chop the chicken, add a can of tomatoes ,about half a box of penne pasta cooked and top with cheese, makes a great casserole..
When in a big hurry, I have used a lot of these mixes and they are good, mostly I use the crock pot mixes Mc Cormick slow cooker italian chicken mix is wonderful, and with the leftovers, I chop the chicken, add a can of tomatoes ,about half a box of penne pasta cooked and top with cheese, makes a great casserole..
That's what my mom used for decades from the time I was little for makning spaghetti sauce. She would naturally add ground meat, onion, red wine, additional italian type spices--whatever struck her fancy, and of course canned tomato whatever she felt like. And simmered it for an hour covered and then let it "rest" for a while. Was also the basis for her lasagna. I think it's probably one of the better premixed package brands out there. After the meat was borwned most of the way and any fat rendered poured off, she'd go ahead and sprinkle the pakcage contents into the meat mixture and mix all that together. that way the powder dissolved and wasn't lumpy once the rest of the liiquids were incorporqated. with my mom gone now, it's one of those things I make from childhood when I'm feeling blue or sentimental.
Yes, I've used it occasionally, but not recently. Thought it was pretty decent. Will have to get some and make it again soon.
moderncleveland
Well-known member
Yes! And the 1967 (I think) Betty Crocker Hostess Cookbook has an excellent spaghetti recipe that calls for a packet of spaghetti sauce mix. Lawry's salt is excellent on steak, but they have a special pepper that's designed for salads.
Last time I was at Lawry's (in Chicago) the hostess looked at my dress and said, "That is so _Mad Men_!" To which I replied, "_Lawry's_ is so _Mad Men_!"
Last time I was at Lawry's (in Chicago) the hostess looked at my dress and said, "That is so _Mad Men_!" To which I replied, "_Lawry's_ is so _Mad Men_!"
whitekingd
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My Grandmother used Lawry's sauce for years. She cooked her "homemade" sauce all day, or so she told my Grandfather. He never knew that it was a package mix! And, yes, I think it is very good.
Dan, sorry I made ya hungry lol. My mom wasn't the best cook, but she did pretty wll with certain recipes she kinda perfected over the years. Bob
I like mine being imperfect - like her "ugly biscuits" that are ugly (drop biscuits), but REALLY good in biscuits and gravy - it's a southern thang.frontaloadotmy
Well-known member
DnMnTN
Are Lowry's Mixes not available in Tennessee grocery stores? That seems odd. I would have thought they are an entire US distribution
type of product.
How much do you get from Amazon for $36 ? I don't think it's more than a buck eighty nine a packet in this part of Ca.
Are Lowry's Mixes not available in Tennessee grocery stores? That seems odd. I would have thought they are an entire US distribution
type of product.
How much do you get from Amazon for $36 ? I don't think it's more than a buck eighty nine a packet in this part of Ca.
I've never tried Lawry's. That would have been considered sacrilege in our household growing up. Dad was Italian and Mom's first order of business was to learn how to make scratch sauce from from my Grandmother.
Although I can make sauce from scratch and enjoy doing so, I'm not so particular and when time is an issue I'll use canned or jar sauce as a base and doctor it up. TJ's has (or used to have) a good canned marinara that had very few ingredients besides tomatoes and herbs, and no sugar added. That's the best I've found so far.
My partner used to sometimes buy "Homestead" sauce in a can. I just read in the newspaper's food section "request line" yesterday that a reader is looking to reproduce the "Homestead" recipe, as it can't be found in stores anymore. I think I saw it at Grocery Outlet recently. I used to think it was OK, but the last time I bought some it had an institutional taste that just didn't cut it for me.
After reading the posts above, I think I'll pick up a packet of Lawry's next time I see it at the store.
Although I can make sauce from scratch and enjoy doing so, I'm not so particular and when time is an issue I'll use canned or jar sauce as a base and doctor it up. TJ's has (or used to have) a good canned marinara that had very few ingredients besides tomatoes and herbs, and no sugar added. That's the best I've found so far.
My partner used to sometimes buy "Homestead" sauce in a can. I just read in the newspaper's food section "request line" yesterday that a reader is looking to reproduce the "Homestead" recipe, as it can't be found in stores anymore. I think I saw it at Grocery Outlet recently. I used to think it was OK, but the last time I bought some it had an institutional taste that just didn't cut it for me.
After reading the posts above, I think I'll pick up a packet of Lawry's next time I see it at the store.
lordkenmore
Well-known member
I'm thinking of getting Lawry's next time I go to the store, just to try it.
I've had mixed feelings about spice packages. Once it was what I knew and accepted. My mother always used them for spaghetti. When I first started cooking, I think one of the first things I learned was making a sauce from scratch. From that point, I avoided spice packages. I think the home made sauce was better, and it seemed to hold up better as leftovers. Plus, for whatever reason that would probably fascinate a psychoanalyst to no end, I had a kitchen obsession back then of doing things "the right way." For pasta sauce, that meant from scratch. I've mellowed out a bit in recent years, and every blue moon I'll use a spaghetti sauce spice package for old times's sake.
I've had mixed feelings about spice packages. Once it was what I knew and accepted. My mother always used them for spaghetti. When I first started cooking, I think one of the first things I learned was making a sauce from scratch. From that point, I avoided spice packages. I think the home made sauce was better, and it seemed to hold up better as leftovers. Plus, for whatever reason that would probably fascinate a psychoanalyst to no end, I had a kitchen obsession back then of doing things "the right way." For pasta sauce, that meant from scratch. I've mellowed out a bit in recent years, and every blue moon I'll use a spaghetti sauce spice package for old times's sake.
I have not tried the Lawry's version,
I tried one, (I forget the brand,) and I did not like it one bit. It was extremely salty, and the rest of the spices tasted a bit stale, and this was from a store with rapid turnover. I did not add salt, I followed the package exactly.
I do make marinara from scratch, and tomato meat sauce, but sometimes (2 out of 10?) I will doctor up a jar of a regionally made sauce called "Mid's." I add more mushrooms, fresh garlic (at least one clove, possibly more), and additional basil.
I suppose these have a place, but I've always been much more of a scratch cook. Now that I have a stove I really, really want (a NEW Whirlpool gas, with self-cleaning oven!) I am more inclined to cook again, and from scratch. The stove and fridge were presents from me to me. I paid my landlord for the old ones.........
Lawrence/Maytagbear
I tried one, (I forget the brand,) and I did not like it one bit. It was extremely salty, and the rest of the spices tasted a bit stale, and this was from a store with rapid turnover. I did not add salt, I followed the package exactly.
I do make marinara from scratch, and tomato meat sauce, but sometimes (2 out of 10?) I will doctor up a jar of a regionally made sauce called "Mid's." I add more mushrooms, fresh garlic (at least one clove, possibly more), and additional basil.
I suppose these have a place, but I've always been much more of a scratch cook. Now that I have a stove I really, really want (a NEW Whirlpool gas, with self-cleaning oven!) I am more inclined to cook again, and from scratch. The stove and fridge were presents from me to me. I paid my landlord for the old ones.........
Lawrence/Maytagbear
Homestead is a regional Bay Area brand that is located in South San Francisco on 315 South Maple Avenue, Suite #106. They still sell the pasta sauce in a case of 12 cans (15oz each) for $39. They also make fresh ravioli on Mondays.
Hey James, thanks for the info on Homestead. I'll pass that along to the food editor at The Mercury.
I wonder why I saw it at Grocery Outlet? Perhaps being a regional brand, they've been bumped off the shelves of larger grocery chains.
I wonder why I saw it at Grocery Outlet? Perhaps being a regional brand, they've been bumped off the shelves of larger grocery chains.
