Subj : Beer Bread
To   : Ruth Haffly
From : Ben Collver
Date : Wed Mar 18 2026 07:21 am

  Re: Beer Bread
  By: Ruth Haffly to Ben Collver on Mon Mar 16 2026 01:00 pm

Hi Ruth,

RH> We've not bought bread crumbs in decades--don't like the white
RH> years ago but it's just not the same for crumbing.
RH> ... we have a good amount of crumbs plus several slices for
RH> eating otherwise.

I guess in your case, calling it "crumby bread" would be paying it a
compliment.  ;)

RH> Sounds interesting. Our usual white fish is flounder, used to be able to
RH> go to a local fish market and get that, or other seafood, fresh off the
RH> boat. We were living down on the coast of NC at that time.

I remember buying a tub of fresh pickled herring at the coast.  To me it was
surprisingly delicious.  Grocery store seafood just can't compare.

RH> Just the thing for a cold, wet and windy night. Right now we're under a
RH> tornado warning but haven't gotten any notifications of one in the area
RH> yet. Once this system passes thru, we've got another band of rain coming
RH> in before temperatures drop tonight. Tomorrow's high is supposed to only
RH> be in the low 40s. We're doing leftover pulled pork (from a meal out
RH> yesterday) with a sweet potato for Steve, white potato for me and possibly
RH> something else.

Brrrr... It's been sunny and warm here lately and all the trees are rioting.
The plum tree in the driveway seems to have twice as many blossoms as usual
and it smells wonderful.  The honeybees are happy.

Here's a recipe that could do with some bread crumbs on top...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Macaroni And Cheese
 Categories: Pasta
      Yield: 1 Batch
 
    1/2 ts White pepper
     10 oz Sharp cheese
     12 oz Macaroni
      3 tb Flour
    1/2 c  Butter
      1 c  Milk
      1    Egg
 
  Pre-heat oven to 325?F. Boil macaroni in salted water until done.
  Dain and rinse in cold water. Grate the sharp cheese. Sprinkle 1/2 ts
  white pepper. Mix macaroni and cheese and sprinkle grated cheese on
  top and bake for 45 minutes at 325?F.
  
  Recipe by Blanche Reese
  
  Recipe FROM: Radio KYAC Soul Food Recipes, 1969
 
MMMMM
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