Mrs Lyndon Johnsons Spoon Bread Recipes

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JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA

This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before.

Provided by blucoat

Categories     Lunch/Snacks

Time 36m

Yield 3-4 10-inch pizzas

Number Of Ingredients 12



Jim Lahey's No-Knead Pizza Margherita image

Steps:

  • To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
  • Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
  • Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
  • To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
  • To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

Nutrition Facts : Calories 569.4, Fat 10.5, SaturatedFat 3.4, Cholesterol 15, Sodium 1472, Carbohydrate 98.9, Fiber 4.3, Sugar 2.7, Protein 17.9

3 cups all-purpose flour or 3 cups bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/2 teaspoons salt
1 1/4 cups water
1 vine-ripened tomatoes (about 5 oz.) or 1 heirloom tomato (about 5 oz.)
1 pinch salt
1/4 teaspoon extra virgin olive oil
5 tablespoons tomato sauce
2 ounces buffalo mozzarella (about 1/4 ball)
basil leaves
1 tablespoon extra virgin olive oil
salt

MRS. LYNDON JOHNSON'S SPOON BREAD

Time 35m

Number Of Ingredients 6



Mrs. Lyndon Johnson's Spoon Bread image

Steps:

  • Stir cornmeal into 2 cups milk and let mixture come to a boil, making a mush. Add balance of milk and well-beaten eggs. Stir in salt, baking powder, and melted butter. Bake 30 minutes in oven at 350°F.

Nutrition Facts : Nutritional Facts Serves

3 cups sweet milk
3 eggs
1 cup (scant) cornmeal
pat of butter the size of a walnut
3 teaspoons (level) baking powder
1 teaspoon (level) salt

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



Lady Bird Johnson's Spoon Bread image

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

3 cups milk
3 eggs
1 cup cornmeal
to taste butter (the size of a walnut)
3 teaspoons baking powder
1 teaspoon salt

MRS. LYNDON JOHNSON'S POPOVERS

Time 45m

Number Of Ingredients 5



Mrs. Lyndon Johnson's Popovers image

Steps:

  • Grease pans. Mix and sift flour and salt. Combine eggs, milk, and shortening. Gradually add to flour mixture, beating about one minute or until batter is smooth. Fill greased sizzling hot pans about three-quarters full and bake in very hot oven (450°F) about 20 minutes. Reduce heat to moderate (350°F) and continue baking for 15 or 20 minutes.

Nutrition Facts : Nutritional Facts Serves

1 cup sifted flour
1 cup milk
2 eggs, beaten
1/4 teaspoon salt
2 tablespoons melted shortening

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