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.
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