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Title: Virginia Hostess
Categories: Bread Sauce Alcohol Main
Yield: 1 Panfull
| CORN BREAD | ||
| 3 | c | Flour |
| 1 1/2 | c | Cornmeal |
| 1 | ds | Salt |
| 1/2 | c | Sugar |
| 3 | ts | Baking powder |
| 3 | Eggs, beaten | |
| 3 | c | Milk |
| 1 | oz | Butter |
| HOSTESS SAUCE | ||
| 1 | qt | Milk |
| 1 | c | Light cream |
| 1 | c | Cornstarch (more if needed) |
| Sherry to taste | ||
| 6 | oz | Mushrooms |
| SERVE WITH | ||
| Ham and turkey slices | ||
SOURCE: Virginia Hospitality, 20th Anniversary Edition by the Junior League of Hampton Roads, Inc., copyright 1975, 15th printing, March 1994. This recipe is courtesy of Mount Vernon Inn, Alexandria, Va. MM format by Ursula R. Taylor. FOR CORN BREAD: Preheat oven to 400~. Thoroughly mix first 5 ingredients. Beat eggs well; add milk and butter, mixing thoroughly. Add liquids to dry ingredients; mix well. Spread mixture over a 12 x 30 sheet pan and bake for 10 minutes. FOR HOSTESS SAUCE: Put milk and cream in 2 quart saucepan and bring to boil. Remove from heat; stir in cornstarch. Stir in mushrooms and sherry. TO SERVE: Split one piece of corn bread and place on a plate. top with a slice of ham and a slice of turkey. Pour Hosteas Sauce over all; sprinkle with Parmesan or sharp cheese. Garnish plate. NOTE: soften cornstarch in small amount of water before adding to milk.
From: Ursulataylor To: Robbie56 (Nr)
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