Tidewater Kitchen
airtight container. Don’t fill them more than 4 hours before serving.
medium saucepan; bring to a boil. Add f lour and salt, all at once, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat and cool 5 minutes. Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition. Add cheese; beat until dough is smooth. Drop dough by rounded teaspoonfuls onto lightly greased baking sheets. Bake at 400° for 20 minutes, or until puffed and golden. Cool puffs away from any draft. Just before serving, cut top third off puff; pull out and discard soft dough inside. Spoon chicken salad into puffs and replace tops. Garnish with sliced olives. Tip: Bake the puffs as soon as the dough is made; the longer you wait to bake them, the less they will rise. You can bake the puffs a day ahead and store them in an
CHICKEN SALAD Yields 4 cups 3 cups cooked chicken, chopped 1 cup celery, diced 2 hard-cooked eggs, chopped 2/3 cup mayonnaise 1/4 cup pimiento-stuffed olives, chopped 1/2 t. lemon juice 1/4 t. salt Combine all ingredients, stirring well; cover and chill. CHEESY SPOON BREAD Serves 8 I first had spoon bread in Williamsburg, Virginia. It has been a favorite ever since. 2 cups milk 1 cup cornmeal 1/4 cup butter, softened 1/2 cup cheddar cheese, shredded 4 eggs, separated 1 t. salt Place milk in the top of a double boiler over boiling water; cook until hot. Stir in cornmeal; cook, stirring until thickened. Remove from heat; stir in butter, cheese, yolks and salt. Stir until cheese melts. Beat egg whites (at room temperature) until stiff peaks form; fold into cornmeal mixture. Pour into a greased 2-quart casserole. 70