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Full Online Book HomeLearning KitchenBread - Spoonbread By Becky
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Bread - Spoonbread By Becky Post by :mitchell6 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2195

Click below to download : Bread - Spoonbread By Becky (Format : PDF)

Bread - Spoonbread By Becky

2 cups milk, scalded
1/2 cup corn meal
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. sugar
2 tbsp. melted butter
3 eggs, separated

Preheat to 375.

Add corn meal to scalded milk and cook until thick. Add salt, baking powder, sugar and butter.

Beat egg yolks and add to corn meal mixture. Beat egg whites to a soft peak, then fold into the corn meal mixture.

Pour into a buttered 1 1/2 quart casserole and bake for 25 to 30 minutes.

12 servings.
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3 cups water 2 cups peeled and diced potatoes 2 tablespoons sugar 2 cups flour Place the water and potatoes in a heavy saucepan. cook covered over medium heat until the potatoes are soft. Do not drain. Pour the cooked mixture through a sieve or ricer. Do not use an electric mixer to mash the potatoes. Let the mixture cool down and then add the sugar and flour. Cover and leave to ferment, stirring several times a day. In two or three days, the starter should smell sour. Cover and refrigerate until needed. Final Comments: This recipe is from The Wood

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1 can (17 oz.) cream-style corn3/4 c. milk1/3 c. melted shortening2 eggs, slightly beaten2 tsp. sugar1 c. corn meal (add slowly)1/2 tsp. baking soda1/2 tsp. salt1 can (4 oz.) Ortega chilies, diced1 1/2 c. Cheddar cheese, gratedPreheat oven to 375° F. and grease a 9 x 9 inch casserole.Mix ingredients in order given (except cheese andpeppers): corn, milk, shortening, eggs, sugar, corn meal, baking soda and salt. Pour into prepared pan that has been sprinkled with corn meal. Pour 1/2 of batter in pan; spread chilies and 1/2 of cheese.Cover with remaining batter and then cheese.Bake at 375 degrees for 45