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Article #220

Re: Fried Okra

#220
From: Steve Cutchen
Date: Sat, 21 Jul 2001 03:37
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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
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From: scutchen@airmail.net (Steve Cutchen)
Newsgroups: houston.eats,austin.food,sat.food,dfw.eats
Subject: Re: Fried Okra
Date: Fri, 20 Jul 2001 22:37:22 -0500
Organization: Internet America
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