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Article #193

Re: Fried Okra

#193
From: Professor Vonroach
Date: Sat, 21 Jul 2001 11:58
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On Fri, 20 Jul 2001 22:37:22 -0500, scutchen@airmail.net (Steve
Cutchen) wrote:

>In article <3b5a9a64.1251831@NNTP.ix.netcom.com>,
>vonroach@popd.ix.netcom.com (Professor Vonroach) wrote:
>
>> On Fri, 20 Jul 2001 09:52:18 -0500, "Amy" <atoomim@yahoo.com> wrote:
>> 
>> >I never had anything in Tennessee that I would call food.  My ex would rave
>> >about some place and some particular thing you could there, so we would go.
>> >Yuck! 
> 
>> Latch on to some `spoon bread' the next time you get the chance.
>
>Wonderful stuff.
>
>I always thought of Spoon bread as more of a southern mid-Atlantic dish. 
>It dates back to early Colonial days when cooks would make a soft
>souffle-like bread from corn meal, milk, eggs and other ingredients.
>
>We order Washington brand Sppon Bread Mix, manufactured by Wilkin-Rogers
>Inc. in Elliot City Md.  We order a case at a time by phone and split it
>with my Mom.  She is from the Ocean Beach portion of Norfolk Va, and grew
>up on spoon bread.  
>
>The Washington mix is wonderful; tastes just like my Mom's scratch.  
>
>To use the mix you add 2 eggs and 3 cups of water.
>
>---Steve
Very easily made from scratch. My recipe coincidentally comes from
Fredrick Md, and is quite old, but no unusual ingredients. It is the
only recipe that I have that was requested by a French Chef after a
Christmas dinner at which he was a guest.
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From: vonroach@popd.ix.netcom.com (Professor Vonroach)
Newsgroups: houston.eats,austin.food,sat.food,dfw.eats
Subject: Re: Fried Okra
Date: Sat, 21 Jul 2001 11:58:00 GMT
Organization: MindSpring Enterprises
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