Creole Spoon Bread

Title:
Creole Spoon Bread

Yield:
8 Servings

Categories:
Creole,
Bread




Ingredients:





     3 c  Milk


     1 c  Cornmeal, enriched self


          -rising


     1 lb Shrimp, cooked, coarse


          -chopped


   1/3 c  Green bell pepper, chopped


   1/3 c  Parsley, chopped, fresh


   1/3 c  Onion, chopped


     2 tb Vegetable shortening or oil


   1/4 ts Hot pepper sauce


     4    Egg yolks, beaten


     4    Egg whites


     2 tb Butter or margarine


     2 tb Flour, self-rising, enriched


 1 1/4 c  Milk


   1/2 c  Catsup


     1 tb Worcestershire sauce






 1. In large saucepan, heat milk until almost simmering. 2. Stir in cornmeal


 until smooth. 3. Stir in shrimp, bell pepper, parsley, onion, shortening,


 and pepper sauce. 4. Bring to a boil over medium heat; cook, stirring


 constantly, 1 minute longer. 5. Remove from heat and cool slightly. 6. Stir


 egg yolks into cornmeal mixture. 7. Beat egg whites until stiff but not


 dry; fold into cornmeal mixture. 8. Turn into well-greased 2-quart baking


 dish and bake in preheated 375'F. oven 45 to 50 minutes, or until golden


 brown. 9. Meanwhile, make sauce. Melt butter in saucepan; blend in flour.


 10. Gradually stir in milk and cook over medium heat, stirring constantly,


 until thickened. 11. Stir in catsup and Worcestershire sauce. 12. Serve


 spoon bread with sauce.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini