Southern Spoon Bread
2 1/2 cups scaled milk
1 cup siften white corn meal
1 teaspoon salt
1 1/2 tablespoons melted butter
4 eggs separated
1 teaspoon baking powder
Add scaled milk to corn meal, stirring until smooth. Add salt.
Cook over hot water, stirring constantly, until thick. Stir in melted butter
Cool slightly. Beat egg yolks and add to cooled corn meal mixture.
Add baking powder and mix well
Fold in stiffly beaten egg whites. Turn into hot, buttered casserole.
Bake in moderate oven. (375F) until firm and brown on top
Serve from casserole
Serves 8 to 10
Savory Parmesan Bites
1 pkg (8 oz) Philadelphia Cream Cheese Softened
1 Cup Grated Parmesan Cheese, divided
2 Cans (8 oz each) refrigerated crescent dinner rolls
1 cup chopped red pepper
1/4 cup chopped fresh parsley
Preheat oven to 350F
Mix cream cheese and 3/4 cup or the Parmesan cheese with electric mixer on medium speed until well blended
Separate crescent rolls into 8 rectangles, Press perforations together to seal.
Spread 3 tbsp of cream cheese mixture on each rectangle,
top with red pepper ad parsley
Fold long end of dough up over filling to center
Fold up again to enclose remaining filling
Cut each into 4 equal size squares.
Place seam sides down on baking sheet
Sprinkle with remaining 1/4 cup of the parmesan cheese
Bake 13 to 15 min or until golden brown
Makes 32
Home 
