Good Cooks’ Recipes

Recipe for Spoon Bread

1 cup cornmeal
1 teaspoon salt
1 cup milk, scalded
1 cup boiling water
2 teaspoons double-acting baking powder
2 eggs, well beaten
3 tablespoons shortening or butter, melted

Combine cornmeal and salt, gradually stir into the combined scalded milk and boiling water in top of double boiler over hot water. Cook until thick and smooth, stirring occasionally; cool slightly. Stir in baking powder, eggs and melted shortening. Bake in square pan 9″ x 9″ at 350° for 30 to 35 minutes until golden brown.

Tags: Breads by wanda
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Found in an old recipe box:

Stuffed Peppers

6 large green bell peppers
1 lb. ground beef
1 tbs. bacon drippings or melted shortening (optional)
1 cup chopped fresh or drained canned tomatoes
1 small onion, minced
1 cup cooked rice (1/4 cup uncooked)
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons grated sharp Cheddar cheese

Cut thin slice from stem end of peppers; remove seeds and membrane. Parboil in 1 cup boiling water with 1-1/2 teaspoons salt about 6 minutes; drain. Brown beef in bacon drippings or melted shortening. (The fat can be omitted.) Simmer tomatoes, juice and onion until onion is tender, about 5 minutes, stirring occasionally. Combine tomato and onion mixture and browned meat; follow directions on package for cooking rice and add to meat mixture. Add salt and pepper. Blend ingredients well. Stuff mixture into peppers; sprinkle top of each with 1/2 tablespoon grated Cheddar cheese. Place in a baking dish and bake in a moderate oven (350 degrees) 20 minutes or until cheese melts and browns lightly.

Tags: Meats by wanda
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