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As a child, whenever we had chicken or turkey with leftovers, we knew that one of two dishes would be served the following day.  And if more was left over, the other dish would follow.  Either Chow Mein, or more often, my mother's fantastic Spoon Bread, served with chopped or shredded cooked poultry with gravy, plus a side dish of stewed tomatoes.  It's easy to make, cheap, and fast.

Spoon Bread

1 cup fine yellow corn meal
1 cup cold water
2 Tbsp. healthy margarine, such as Smart Balance
1 tsp. salt
1 cup cold skim or reduced-fat milk
3 eggs
cooking spray

Heat oven to 375░

Mix cornmeal and water in a saucepan.  Add margarine and salt.  Bring to a boil, stirring constantly.  As soon as it starts to thicken, turn off heat.  Slowly stir in cold milk, keeping mixture perfectly smooth. Separate the eggs, placing the whites in a deep glass or metal bowl.

Add only two of the egg yolks to the cornmeal, and mix well; save the third one for another use or give to the dog.  Spray a 8" pan or casserole with cooking spray; the thicker the dish the better.  Beat egg whites until stiff.

Fold cornmeal mixture into the egg whites, mixing slowly until no large clumps of white remain.  Pour into casserole dish.  Bake for 35 minutes or until top has golden peaks.  Serve with butter, gravy or stewed tomatoes. Or all three!

 

 

 

 

 

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