How To make Antebellum Rice Bread
1 tablespoon Melted butter
1 teaspoon Salt *
1/2 tablespoon Melted shortening
1 dash Cayenne pepper (optional)
1 cup Cooked rice
1 cup Milk
1/2 cup Cornmeal
3 Eggs -- beaten
This one is from The Bread Winners Cookbook by Mel London.
This recipe was given to me by an old friend in Savannah, who told me that it was a favorite breakfast bread on the plantations.
* The salt, though traditional, may be eliminated if you choose to do so.
Place the melted fats and the rice in a heavy saucepan, covered, over very low heat. Mix cornmeal and salt and pepper, then stir milk into beaten eggs and blend in the cornmeal. Blend together with the rice mixture and put into greased 8- or 9-inch square pan.
Bake at 450 deg.F. until firm when tapped with finger and well browned on top--about 25 minutes.
Cut into squares to serve.
Makes 1 to 1 1/2 dozen squares.
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SUSHI RICE INGREDIENTS AND PREP
• 2 cup - short-grain rice
• 3 1/2 cup water
• 1/2 cup rice wine vinegar
• 4 tbsp sugar
• 2 tsp salt
Bring water to a boil and add rice.
Lower heat, and simmer for 15 minutes.
Turn off heat and let stand for 5 minutes
Dilute sugar and salt in rice wine vinegar.
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PIZZA MARGHERITA INGREDIENTS
• 12 Campari Tomatoes
• 6-8 oz Fresh Mozzarella
• 1/2 cup Fresh Basil
• 1/2 cup Extra Virgin Olive Oil
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