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Show J J II IHWillllHPIMjIIII II : Wt , , I I Is ""l ' r , : : 1 M r i : v.--V-i i V :::v::: y'-':y-: . . - : . . Larry O'Brien of Centerville shows off a pan of his delicious Mexican Spoon Bread. It's quick and easy to prepare. Men cook too! Try spoon bread By CHERIE HUBER Spoon breads are popular in the southern part of the country. As the name implies the moist bread is almost a soft custard which has to be spooned from the pan. Mexican spoon bread is a casserole bread that turns out somewhat more solid than the Southern spoon bread. Larry O'Brien of Centerville collected col-lected the original recipes as a missionary mis-sionary when he served in the Texas New Mexico Spanish American Amer-ican mission from 1956 to 1959. "Originally it was a pretty basic corn bread that was served with green chilies. We modified it and added diced green chilies and bacon bits." Larry says for the best taste fry bacon crisp and then crumble it for the bread. The recipe was used often in the mission field because it was a relatively rela-tively inexpensive meal which could be made quickly and which everyone seemed to enjoy. Two missionaries could stretch a loaf of the bread out over two or three meals, especially if it is combined with chili con carne at one meal. In later years, Larry made the bread from time to time for his friends at work. Larry also brings the bread to the missionary reunions reun-ions held every April and October. "If I don't bring it, I usually hear about it from someone. It's become be-come part of the tradition." Larry says he has always liked to cook. "When I went to Utah State it was learn to cook or go hungry," he recalls. "My rule was I could cook but one of the other roommates room-mates had to clean up. On my mission, mis-sion, of course, I had to cook too. We had companions from across the country so I got recipes from all over. We all learned to cook Mexican Mex-ican spoon bread too." Larry and his wife Lula run a small business called Sew and Saw. Lairy cuts the wood while . Lula teaches classes in tole painting. paint-ing. When Lula is busy with a class or is creating a new design, Larry will cook dinner. He still, however, observes his rule about the cook not having to clean up. MEXICAN SPOON BREAD 1 cup yellow corn meal 1 can (4-5 oz). diced green chilies XA large onion, diced 1 cup grated Cheddar cheese ' 1 No. 303 can cream style corn 4 slices bacon, fried crisp and , crumbled I Vz cup milk t 2 eggs 13 cup liquid shortening , 13 tsp. baking soda Mix all ingredients together and place in baking pans or a casserole dish. Bake at 350 degrees for 45-60 45-60 minutes, or until set. The top should be slightly browned. Allow to cool slightly before slicing and serving. Serve alone with butter or with a bowl of chili. |
