First, I want to thank all the dedicated readers of my articles.

I am always pleasantly surprised at the calls and emails I receive with comments or questions about a recipe.

What really surprises me is the amount of people who save the recipes. I often receive messages about a recipe I had written last year that people liked and now they can’t find it and would I resend it to them. I am always happy to respond.

Then I remember going through some old cookbooks I found in a used bookstore, and everyone had recipes from a newspaper or handwritten recipes in them between the pages of the book. This must be something that is passed down from generation to generation in families.

I found them in my mother’s cook books, and I see my wife does the same thing. Funny thing, she doesn’t save my recipes. I asked her about that and she said, “why bother, I have you.”

One day I will finish writing my cookbook and maybe that will help everyone. Here are a few things I found written: Drippings is fat from roasting, frying or boiling meat and fat trimmings. All fat coming into the house should be saved and used for griddle cakes and baking. How about some home-made cereal called Toast Tea: one cup toast crumbs and four cups boiling water, roll toast left over from breakfast with a rolling pin, add boiling water to the crumbs, stir until partly dissolved. Serve hot with sugar and milk. I wonder what Dr. Kellogg would think of that?!

What about this recipe? Scrambled egg: beat 4 eggs light, add 1 tablespoon flour, 1 teaspoon baking powder, 1 teaspoon salt, pepper to taste, and beat again. Add 1 cup milk or milk and water mixed and pour into warm, greased frying pan with fat drippings. Stir the mixture constantly over a very low fire until the eggs are cooked, but not tough.

So much for the good old days' recipes being saved or written down. I found a recipe years ago that I really enjoyed. It is simple to make and tastes great. If you like cornbread, you will really enjoy this southern style Spoon Bread. It is called spoon bread because it is so moist you have to spoon it out and not cut it into squares.

Spoon Bread

Serves 6

Stir 2 cups milk into 1 cup cornmeal; cook until the consistency of mush. Remove from heat, add 1 cup milk, 2 tablespoons butter and 1 teaspoon each baking powder and salt. Stir a moderate amount into 3 beaten egg yolks; return to mixture. Fold in 3 stiffly beaten egg whites. Bake in a greased 2-quart casserole at 325 degrees for 55 minutes. Serve with butter.

Costa Magoulas is dean of the Mori Hosseini College of Hospitality and Culinary Management at Daytona State College. Contact him at (386) 506-3578 or

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