Larissa's BreadBook: By Lorraine Johnson-Coleman
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A soulful, Southern slice of lifeFood often reveals interesting things about a culture -- from the spicy kick of Mexican food to the more subtle flavors of Scandinavian dishes. In her latest book, Lorraine Johnson-Coleman uses the food of the American South to illuminate the region's diverse heritage. Larissa's BreadBook: Baking Bread and Telling Tales with Women of the American South is part cookbook, part fiction and part history book, weaving together the personalities and favorite foods of some distinctly Southern characters. Each of these fictional ladies tells her story and shares her recipes with young Larissa, whose school is holding a bake sale. In the excerpt below, Miss Bessie, a sharecropper's daughter and one of the best cooks in town, gives Larissa her recipe for an old Southern staple.
Miss Bessie's HoecakeMy mama told me that this recipe was so named because the slaves used to mix up the batter, clean off the hoes they used to ready the field, and bake the bread right there on the hoe under the hot blazing sun. Now we use a skillet. It sure is a great deal easier that way.
1/4 cup chopped onion 1/4 cup chopped green pepper 1/2 teaspoon salt 2 1/4 cups boiling water In a small bowl, mix the cornmeal, onion, green pepper, and salt. Pour boiling water over the meal mixture and let stand a few moments. Drop by the tablespoon on a hot, generously greased skillet or griddle. Turn over once when nicely browned. Drain and serve piping hot. Yields 8 servings. Reprinted from Larissa's BreadBook with permission of the publisher. Copyright Lorraine Johnson-Coleman.
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