Featured Cookbook

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1. Dorinda's Cajun Combo Seasoning Mix

2. The Ultimate Macaroni and Cheese

3. Spoon Bread

Book Description

United Tastes of America supports Dorinda Hafner's television series about eight ethnic groups in the U.S. and their food. She lives in Australia. The chapters in this book, each of which correspond to one episode of Hafner's show, provide much useful information: we learn about the history, culture, and food of Native Americans living in the northern United States; Cajuns living in Louisiana; and Italian, Chinese, and Jewish Americans, among others. Be aware that this portrait of the melting

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United Tastes of America

Authors: DORINDA HAFNER

Date: April 1998

ISBN: 0345419812

Publisher: Ballantine Books

Hardcover

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This is comfort food at its gourmet best, and the only thing I can say about it is to warn unwary newcomers. Spoon bread is addictive. It is so easy to make and yet so difficult to get out of your mind. It is simply divine. Some people call it batter bread, but the name spoon bread I suspect refers to how it is served. you spoon it out of the baking dish onto your plate rather like one would mashed potatoes or ice cream. There are many ways to make spoon bread, so you can devise your own using different vegetables with the basic binders of eggs, cornmeal, milk, baking powder, water, and seasoning.

Serves 4-6

• 2 cups water

• 1/2 teaspoon salt

• 1 1/3 cups white or yellow cornmeal

• 1 cup low-fat milk

• 2 tablespoons butter, melted

• 1 teaspoon baking powder

• 1/4 teaspoon cayenne pepper

• 2 garlic cloves, peeled and finely chopped

• 1 medium onion, peeled and very finely chopped

• 1/4 teaspoon black pepper

• 3 egg yolks (optional)

• 8 ounces Cheddar cheese, grated

• 3 egg whites

• 1 tablespoon sugar

• 6 large spinach leaves, cleaned and dried, then rolled tightly and sliced into very fine strips

1. Preheat the oven to 350 degrees F. Grease a 3-quart casserole dish.

2. Bring the water and salt to a boil in a large saucepan. Gradually add the cornmeal, lower the heat, and cook for about 1-2 minutes, stirring all the time. Remove from the heat and stir in the milk, butter, baking powder, cayenne, garlic, onion, black pepper, egg yolks (if using), and cheese. Cover and set aside.

3. In a large mixing bowl, beat the egg whites until light peaks form, add the sugar, and continue beating until solid peaks form. First fold in the cornmeal mixture and then the spinach. Pour into the greased casserole. Bake, uncovered, in the oven for about 45 minutes to 1 hour or until set. Serve hot or cold -- it's just as delicious either way.

More From This Book:

1. Dorinda's Cajun Combo Seasoning Mix

2. The Ultimate Macaroni and Cheese

3. Spoon Bread

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