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This is the cookbook I used to feed my kids. More-With-Less Cookbook
My favorite recipe was always spoonbread. Spoonbread is a custard-like cornbread you scoop with a spoon. Lots of eggs and milk. Nutritious and delicious and can be used as a main meal. I wonder how many times I made it? I’d give you the recipe, but several years ago the cookbook fell apart and I’ve forgotten the details.
Here are more of our family favorites:
Coconut-Custard Pie
Oatmeal Bread
English Muffins
Cheese Crackers
Split Pea Soup
Granola
Master Mix
Potato Soup
Edna Ruth Byler’s Potato Dough
Baked Lentils with Cheese
Cucumber Salad
Roman Apple Cake
Thank you for sharing your family’s favorite recipes from this book! I hadn’t seen the spoonbread recipe; it sounds so good! As does the coconut-custard pie… 🙂 I was given this cookbook as a wedding gift, and the Baked Lentils with Cheese are responsible for my 8-year-old son loving lentils!
I too have used this cookbook for many years. Some of our favorites have been Pilgrim’s Bread, Easy French Bread, High Protein Rolls, Refrigerator Bran Muffins, Navajo Fry Bread (only I roll mine out thin)coupled with Mexican Refried Beans, Koinonia Granola, Quick Chop Suey, Chow Mein, Easy Moussaka, Yaksoba, Vegetable Chowder, and Minestrone Soup.
Southern Spoon Bread from More With Lee Cookbook
Preheat oven to 400 degrees.
Combine in saucepan:
1 c. cornmeal
2 T. margarine
3 c. milk
Bring to a boil, stirring constantly. When thickened, remove from heat.
Add:
4 eggs, beaten
1 c. milk
1/2 t. salt
Beat well. Pour into 2 qt. greased casserole and bake 45 minutes. Serve wit hot butter or margarine.
I make oatmeal like this too. Add eggs after cooking the soaked, steelcut oats a few min, or add right away when making rolled oats. I use 3 eggs for every 1c rolled or 2/3c steelcut oats. Nice high protein cereal!