Remember Strader Room spoon bread?
I'm a 1971 UC alumnus and spent the past weekend with friends reminiscing about the spoon bread that used to be served daily in the Strader Room [Tangeman University Center]. I would love to get the recipe so that I can share it at a dinner party of UC alumni. I assure you this is a legit request, and I would be forever in your debt if you could assist me with this.
Susan Perelmuter Bledsoe, A&S '71
Ft. Collins, Colo.
Editor's reply: Larry Elsasser, director of Tangeman University Center then and now, tried to locate the recipe, but the food vendor has changed. Nevertheless, he forwarded a recipe from the personal file of the current catering manager, Dave Anderson. Although we welcome anyone's lead on the original recipe, a nice substitution follows:
Katherine Rouse's Spoon Bread
A nice substitute for the Strader Room recipe
1 1/3 c. water
2/3 c. yellow corn meal
1/2 tsp. salt
1/2 tsp. sugar
2 tsp. minced chives or green onion
4 tsp. butter
2 large eggs
2/3 c. milk
Measure water and cornmeal into a saucepan. Stir over medium heat until thick and boiling. Cook one minute, stirring. Remove from heat and stir in salt, sugar, onion and butter. In a medium bowl, beat egg on high speed for 15 seconds, then beat in milk, adding cornmeal mixture by the spoonful, beating constantly until no lumps remain. Pour into a 6- or 8-cup greased baking dish and bake at 450 degrees for 25 minutes. Yields 4 servings.
I received the recent "Horizons" magazine at home, but seeing it online is remarkable. Interestingly enough, I was able to read several articles more quickly on the computer screen.
You should feel proud that alumni can now reach UC news from all over the globe. With you and Michael Eastman helping UC alumni, the UCAA will grow to overwhelming size. Congratulations.
Larry Pauly, DAAP '85