Being country boy, Bill enjoyed Southern style food. A favorite was cornbread and pinto beans. When the ALS began to affect his swallowing, the cornbread usually brought on a severe laryngospasm or choking episode. I could mash or puree the beans, but the cornbread continued to be a problem. I discovered that he could tolerate Spoon Bread, made with more milk and eggs and less meal, fairly well. The Spoon Bread has a smoother consistancy, yet it retains the cornbread flavor. It also goes well with soups and stews.
SPOON BREAD
3 cups milk
1 cup self rising cornmeal
1 tablespoon butter or maragerine
1 teaspoon sugar
3 eggs,seperated
In a saucepan, scald the milk to 180 degrees F; stir in cornmeal. Reduce heat and simmer for 5 minutes (stirring constantly). Remove from heat; stir in butter and sugar. In a small bowl, beat egg yolks. Gradually stir in a small amount of the hot mixture into the yolks; return the yolks back into the hot mixture and mix well. In a mixing bowl, beat the egg whites until soft peaks form. Fold egg whites into hot mixture and blend well. Pour into a greased 8 inch square baking pan. Bake at 350 degrees for 40-45 minutes or until well puffed. Use a spoon to serve.
May is ALS awareness Month
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