*  Exported from  MasterCook II  *
 
                           Antebellum Rice Bread
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    Melted butter
    1      teaspoon      Salt *
      1/2  tablespoon    Melted shortening
    1      dash          Cayenne pepper (optional)
    1      cup           Cooked rice
    1      cup           Milk
      1/2  cup           Cornmeal
    3                    Eggs -- beaten
 
 This one is from The Bread Winners Cookbook by Mel London.
 
  This recipe was given to me by an old friend in Savannah, who told me
 that it was a favorite breakfast bread on the plantations.
 
  * The salt, though traditional, may be eliminated if you choose to do so.
 
  Place the melted fats and the rice in a heavy saucepan, covered, over
 very low heat.  Mix cornmeal and salt and pepper, then stir milk into
 beaten eggs and blend in the cornmeal.  Blend together with the rice
 mixture and put into greased 8- or 9-inch square pan.
 
  Bake at 450 deg.F. until firm when tapped with finger and well browned on
 top--about 25 minutes.
 
  Cut into squares to serve.
 
  Makes 1 to 1 1/2 dozen squares.
 
 
 
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