Elvis’ Favorite Recipes
The Peanut Butter and Nanner Sammich
1 small ripe banana
2 slices white bread
3 tablespoons peanut butter
2 tablespoons butter
In a small bowl, mash the banana with the back of a spoon. Toast
bread lightly. Spread the peanut butter on one piece of toast
and the mashed banana on the other. Fry the sandwich (or sammich)
in melted butter until each side is golden brown.
Cut diagonally and serve hot.
Mississippi Barbecued Pork
2 1/2 pounds butt pork roast
1 teaspoon corn oil
14 oz can tomato sauce
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup brown sugar
salt and pepper to taste
1/2 teaspoon celery seeds
1/2 teaspoon chili powder
dash red pepper sauce
Randomly pierce the surface of the roast with a sharp knife. In
a Dutch oven, combine the remaining ingredients and mix well.
Pour the mixture over the roast and bring to a boil. Reduce heat,
cover, and simmer, basting frequently for 2 hours, or until pork is
fork tender. Let the roast stand for 10 minutes before slicing.
1 pound cooked, boned pork loin, chopped
1 cup cornmeal
1 14 1/2-ounce can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon pepper
2 tablespoons corn oil
In a large saucepan, combine the pork, cornmeal, chicken broth,
thyme and salt. Bring to a boil, over medium heat, stirring
often. Reduce heat and simmer, stirring constantly for 2 minutes,
or until the mixture is very thick. Remove from heat.
Line an 8x8x2-inch baking pan with waxed paper, letting the paper
extend 3 to 4 inches above the top of the pan. Spoon the pork
mixture into the pan. Cover and chill in the refrigerator
Unmold. Cut the scrapple into squares. Combine the flour and
pepper. Dust the squares with the flour mixture.
In a large skillet, heat the oil and brown the scrapple on both
sides. Serve hot.
Source: Recipes from Brenda Arlene Butler’s cookbook “Are You Hungry Tonight? Elvis’ Favorite Recipes”.