SC - don't cringe too bad....

[Philip & Susan Troy]

And speaking earlier about corn bread and molasses...   :-)
  I found this in my American Heritage Cookbook:

Anadama Bread -  A story that is repeated in Massachusetts in the 19th 
century was of the fisherman who became enraged at his wife.  All she gave 
him for dinner was corn meal and molasses - day after day.  One night, when 
he could no longer control his anger, he tossed flour and yeast into the corn 
meal and molasses, put it all in the oven, and sat down later to eat a loaf 
of the bread that had no name, mumbling "Anna, damn her!"

The recipe that follows is:

1/2 cup corn meal
3 Tbsp shorterning
1/4 cup molasses
2 tsp salt
3/4 cup boiling water
1 package active dry yeast or 1 cake compressed
1/4 cup warm water
1 egg, beaten
3 cups sifted all-purpose flour

Combine corn meal, shortening, molasses, salt and boiling water in a large 
bowl.  Let stand until lukewarm.  Sprinkle yeast over the 1/4 cup warm water 
to dissolve, then stir yeast, egg and HALF of the flour into the corn 
mixture.  Beat vigorously.  Stir in remaining flour and mix thoroughly until 
dough forms a soft ball.  Use your hand if it seems easier.  Transfer to a 
greased load pan, cover with a cloth, and set in a warm place until dough 
reaches 1 inch above the loaf pan. Sprinkle top with a little corn meal and 
salt.  Bake in a preheated 350 degree F. oven for 50-66 minutes.  Cool before 
slicing. 

Rayne


In a message dated 3/25/00 10:49:50 PM Central Standard Time, 
mermayde at juno.com writes:

<< 
 OK, I think this qualifies, 
 SPOON TEASE!!!!
 Christianna
 
 On Sat, 25 Mar 2000 22:22:30 EST RichSCA at aol.com writes:
 > Two "unusually recipes I forgot to mention from my "new Onion" book 
 > is  Squash, red onion and Corn Cakes AND Corn Rye Bread.
 > 
 > Rayne >>