LADY BIRD JOHNSON'S SPOON BREAD
Spoon bread was a favorite dish with Lyndon Johnson's mother, which she passed on to his wife, Lady Bird. With a salad (fruit or green), and meat, it makes a perfect lunch.
Provided by Tonkcats
Categories Breads
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Stir cornmeal into 2 cups of milk and let mixture come to a boil, making a mush.
- Remove from heat and add balance of milk and well-beaten eggs.
- Stir in salt, baking powder and melted butter .
- Bake in 2 quart greased casserole for 30 minutes at 350 degrees.
Nutrition Facts : Calories 142.2, Fat 5.8, SaturatedFat 2.7, Cholesterol 92.1, Sodium 503.3, Carbohydrate 16.5, Fiber 1.1, Sugar 0.2, Protein 6.6
LADY BIRD JOHNSON'S SPINACH CASSEROLE
A must Try! This spinach dish is SO good! Got it out of the Houston Chronicle food section, tried it, and my family fell in love with it. My 3 yr. old grandson ate 3 helpings. Best of all it's really easy to make.
Provided by jackdenton
Categories Spinach
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- If using fresh spinach, wash spinach and drain. Cook damp spinach in a hot skillet until wilted; chop coarsely.
- Combine spinach with cheese, onion, cream and 4 tablespoons of the butter. Add salt and pepper to taste.
- Place mixture in a shallow, buttered 1 1/2-quart baking dish.
- Mix cracker crumbs with remaining 2 tablespoons melted butter and sprinkle over spinach mixture.
- Bake for 20 to 30 minutes or until golden and lightly crusted.
- ENJOY!
Nutrition Facts : Calories 294.9, Fat 20.3, SaturatedFat 12.2, Cholesterol 53.8, Sodium 416.1, Carbohydrate 21.3, Fiber 6.5, Sugar 1.8, Protein 11.9
LADY BIRD JOHNSON'S SHRIMP SQUASH CASSEROLE
This recipe is from the LBJ library archives. A rich squash casserole with shrimp and Parmesan cheese. The original recipe calls for margarine, but I use butter. If you want to make the "original" recipe, feel free to sub in margarine for the butter.
Provided by xtine
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- The squash should be cut into 1/4" thick slices.
- Thoroughly rinse shrimp under cold water and drain.
- Heat 2 tablespoons of butter in a saucepan. Blend in flour, salt and pepper and cook until it bubbles.
- Remove the saucepan from the heat and add the chicken broth gradually, stirring constantly. Bring to a boil and then simmer for 2 minutes.
- Blend in the cream and the minced onions, then mix in raw shrimp. Cover and set aside.
- Layer half the squash in a greased 1 1/2 quart casserole dish. Spoon half the shrimp sauce over the squash. Repeat with remaining squash and shrimp sauce.
- Cover tightly and bake at 400 degrees for 30 minutes.
- Meanwhile, toss the breadcrumbs and Parmesan cheese with the tablespoon of melted butter.
- After the squash has cooked for 30 minutes, top with the breadcrumb mixture.
- Reduce heat to 350 degrees and return the casserole to the oven for 15 minutes or until the crumb topping is golden brown.
Nutrition Facts : Calories 200.2, Fat 15.2, SaturatedFat 9.2, Cholesterol 46.1, Sodium 511.1, Carbohydrate 11.5, Fiber 1.1, Sugar 2.4, Protein 5.1
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