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Spoon Bread and Stuffed Eggs

Recipes from The Food of a Younger Land by Mark Kurlansky.
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Spoon Bread, photoKentucky Spoon Bread

This type of cornbread has long been popular in Kentucky. The appeal of its taste is accentuated by its rich brown crust. Its consistency requires that it be beaten with a spoon, hence its name.

Three tablespoons butter, three eggs, one pint sweet milk, three-fourths cup corn meal and one teaspoon salt.

Heat milk, gradually add meal and cook slowly until thick and smooth. Remove from fire, add butter and salt and let cool while beating egg whites. Beat egg yolks and add to corn meal mixture, then fold in beaten whites and bake about 35 minutes in slow oven.

Recipe by Mrs. S. B. Fowler, Glasgow, Kentucky.

Stuffed Eggs

Mrs. Brownlee stuffs eggs with spinach and serves with a special sauce, the effect of which is amazingly good. Here is the secret revealed:

12 eggs
1 lb. can of spinach or equal amount of fresh spinach
1 small onion, cut fine
salt and pepper to taste
juice of 1 lemon or 1/2 cup vinegar
1/2 cup melted butter or oil
1 large can mushroom soup

Boil eggs hard, peel, and cut lengthwise. Mash yolks fine. Add butter, seasoning, and spinach. Stuff each half egg, press together, and pour over them mushroom soup thickened with cornstarch, and chopped pimento for color.

—Written by Eudora Welty, Mississippi

Food for a Younger Land book cover, 100pxReprinted from The Food of a Younger Land by Mark Kurlansky, reviewed in Climate Action, the Winter 2010 issue of YES! Magazine. Both recipes are excerpts from the section “The South Eats.” 

Go to your local bookstore or buy online.

Interested? Read the review of this book.


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