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Elvis could have eaten anything, but his favorites were Southern-style 'everyman' foods
Joan Huff
Midland Reporter-Telegram
01/15/2008
Email to a friendPost a CommentPrinter-friendlyEach January, Elvis Presley fans from all over the world come together outside of Graceland Mansion in Memphis, Tenn.



, to commemorate his birthday. At exactly 12:01 a.m. on Jan. 8, fans begin singing familiar gospel songs and of course "Happy Birthday" to remember the "king of rock and roll," according to the official Web site dedicated to Elvis.



Elvis came from humble beginnings but he never forgot his roots. The successful musician and actor could have eaten anything he wanted, but when it came to foods his favorites were those that "everyman" could enjoy.


He loved good down-home cooking similar to what his mother served him as a child. His culinary tastes never strayed far from Southern-style cooking. Grits, black-eyed peas, ham and bacon, fried chicken, cornbread, mashed potatoes and homemade country gravy were just a few of his favorites.


Elvis did not like exotic or foreign foods. He also did not try dishes that contained unusual ingredients or had odd textures or flavors, according to the Web site. Therefore, most of the foods he consumed were basic hearty foods, the type Southern women cooked daily for their families.


At Graceland or at his home in Beverly Hills, Elvis specified what should be kept on hand in the kitchen. Must-haves included fresh lean ground round, hamburger buns, rolls, pickles, potatoes, onions, fudge cookies, assorted fresh fruit, canned sauerkraut, mustard and peanut butter. His refrigerator also contained at least three bottles of milk or half and half, thin-sliced lean bacon, vanilla and chocolate ice creams and freshly squeezed orange juice. Pepsi, Nesbitt's Orange and Shasta Black Cherry were his favorite soft drinks.


When the King was in residence at Graceland, also on hand were ingredients for his favorite snacks -- brownies and banana pudding. Both were made daily by the kitchen staff.


Elvis made the fried peanut butter and banana sandwich famous. He referred to it as a "peanut butter and 'nanner' sandwich." His love of this sandwich helped change this simple delicacy into his signature dish. He would ask that they be prepared for him at all hours of the day and night.


If you are a fan of Elvis and missed the birthday celebration, you have another opportunity later this year to join other devotees. Fans from all over the world will gather Aug. 9-17 in Memphis for Elvis Week. This is a commemoration of the music and memories associated with the legacy of Elvis Presley.Fans enjoy a week of music, dance, sports, social and charitable events. For more information, visit www.Elvis.com.




Peanut Butter and Banana Sandwiches


From "From Elvis' Kitchen to Yours"




2 large bananas


6 slices white bread


1 stick (1/2 cup) butter


1 cup peanut butter


Peel and mash bananas. Mix peanut butter with bananas thoroughly. Toast bread lightly and spread mix on bread. Melt butter in skillet and brown sandwiches on each side slowly until golden brown.




Banana Pudding


From "Are You Hungry Tonight?"




3 eggs


1/4 teaspoon salt


1/4 cup, plus 1 tablespoon, sugar


2 cups milk


1 1/2 teaspoons vanilla extract


1/4 pound box vanilla wafers (approximately 26 wafers)


4 medium bananas, sliced into 1/4-inch chunks


1 cup heavy cream


In the top of a double boiler, beat the eggs lightly. Blend in the salt, 1/4 cup of sugar, and milk. Cook over boiling water, stirring until the mixture coats a metal spoon. Remove from the heat and stir in the vanilla extract. Set aside to cool.


In the bottom of a 6 1/2 x 6 x 2 1/2-inch serving dish, arrange the vanilla wafers, overlapping them. Top with a layer of sliced bananas. Spoon in a layer of the cooled custard. Repeat layers, with custard as the top layer. Cover and refrigerate 6 to 8 hours or overnight.


Just before serving, whip the cream, sweeten with the remaining 1 tablespoon of sugar, and spread over the top of the pudding. Garnish with sliced bananas.




Biscuits and Red-Eye Gravy


From "Are you Hungry Tonight?"




Biscuits:


2 cups flour


4 teaspoons baking powder


2 teaspoons sugar


1/2 teaspoon cream of tartar


1/2 teaspoon salt


1/2 cup shortening


2/3 cup milk


Preheat the oven to 450. In a large bowl, combine the dry ingredients. Cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the milk all at once. Incorporate gently until the dough begins to stick together.


Knead the dough on a lightly floured board for 10 to 12 strokes. Roll or pat to 1/2-inch thickness. Try not to handle the dough too much. Cut the dough with a biscuit cutter or slice into squares with a sharp knife. Dip the cutter in flour between cuts. Transfer to an ungreased baking sheet. Bake for 10 to 12 minutes or until golden.


Red-Eye Gravy:


Drippings from 1.pound cooked bacon


1/3 cup strong black coffee


In a large cast iron skillet, heat the bacon drippings. Add the black coffee. Bring the drippings and coffee to a gentle simmer. Cook, stirring constantly, for 3 minutes.




The King's Grilled Tenders


From "Heart and Soul, Stirring Recipes from Memphis"




1 1/2 cups cooking oil


3/4 cup soy sauce


1/2 cup red wine vinegar


1/3 cup fresh lemon juice


1/4 cup Worcestershire sauce


2 tablespoons dry mustard


2 tablespoons snipped parsley


1 tablespoon pepper


2 cloves garlic, minced


3 1-pound pork tenderloins


For marinade, combine oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, dry mustard, parsley, pepper and garlic. Cover and refrigerate for 3 hours.


Place tenderloins in a plastic bag set into a shallow dish. Pour marinade over meat. Close bag. Marinate in the refrigerator overnight, turning bag occasionally to distribute marinade.


Drain tenderloins. Place tenderloins on cooking grid. Grill, covered, directly over medium coals for 14 to 20 minutes or until no pink remains. Slice to serve. Makes 10 to 12 servings.




Country Kitchen Soup


From "Are You Hungry Tonight?"




2 tablespoons corn oil


1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes


1 cup thinly sliced carrots


1/2 cup thinly sliced celery


1 cup 1-inch cubed potatoes


1 envelope dry onion soup mix


2 tablespoons sugar


Salt and pepper to taste


2 beef bouillon cubes


1 28-ounce can tomatoes, drained


1/4 teaspoon dried oregano leaves, crumbled


Dash red pepper sauce


1 10-ounce package frozen sliced okra


In a Dutch oven or large saucepan heat the oil. Brown the pork in the hot oil. Then add the carrots, celery, potatoes, soup mix, sugar, salt, pepper, 4 cups of boiling water, and the bouillon cubes, and mix well. Cover the pan and simmer over medium heat for 10 minutes.


Coarsely chop the tomatoes, and then add them to the soup with the oregano and red pepper sauce. Bring to a boil, reduce the heat, cover the pan, and simmer for 40 to 45 minutes. Gently stir in the okra for the last 15 minutes of cooking time.


Serve hot with crackers or cornbread.




Red Eagle Meatball and Spaghetti Dinner


From "The Presley Family Cookbook"




1 16-ounce package spaghetti


1 1/2 pounds ground chuck


1/2 cup chopped onion


1 teaspoon chopped garlic


Salt and pepper to taste


1 egg


1 tablespoon parsley flakes


3/4 cup bread crumbs


1/4 cup bacon grease


1/4 teaspoon butter-flavored salt


1 8-ounce can tomato sauce


2 cups tomato vegetable juice


Grated parmesan cheese, optional


Bring a large pot of water to a boil and cook pasta according to package directions. Drain. Mix ground chuck, onion, garlic, salt and pepper, then mix in egg, parsley flakes and bread crumbs. Form into balls and fry in batches in medium-hot bacon grease until browned on all sides.


Season the spaghetti with butter-flavored salt, pepper, tomato sauce and tomato-vegetable juice. Add meatballs to spaghetti and cover pan; simmer over low heat. Sprinkle with parmesan cheese, if desired. Makes 8 servings.




Elvis Presley's Favorite Pound Cake


From "Gourmet, September 2005"




2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan


3 cups sifted cake flour (not self-rising; sift before measuring), plus additional for dusting


3/4 teaspoon salt


3 cups sugar


7 large eggs, at room temperature 30 minutes


2 teaspoons vanilla


1 cup heavy cream


Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch Bundt pan (3 1/4 inches deep; 3 quart capacity)


Put oven rack in middle position, but do not preheat oven. Generously butter the pan and dust with flour, knocking out excess flour. Sift together sifted flour (3 cups) and salt into bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).


Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a hand-held mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, and then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.


Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 11/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.


Cake keeps, covered well with plastic wrap or in an airtight container at room temperature for 5 days.




The "King's" Cake


From "Mr. Food"




1 cup granulated sugar


1/2 cup vegetable shortening


2 eggs


1 teaspoon baking soda


2 cups all-purpose flour


1/2 teaspoon salt


1 cup mashed banana (about 3 ripe bananas)


2 teaspoons vanilla extract, divided


4 ounces cream cheese, softened


1/2 cup creamy peanut butter


6 tablespoons butter, softened


3 cups confectioners' sugar


1/4 cup chopped peanuts


Preheat oven to 350. Coat two 8-inch pans with nonstick cooking spray. In a large bowl, cream the granulated sugar and shortening until light and fluffy. Add eggs and beat thoroughly. Gradually blend in baking soda, flour, and salt. Beat in mashed banana and 1 teaspoon vanilla until thoroughly combined.


Pour mixture into prepared cake pans. Bake 22-25 minutes, or until a wooden toothpick inserted in the center comes out clean. Let sit 5 minutes then remove cakes from pans and place on a wire rack to cool.


In another bowl, combine cream cheese, peanut butter and butter; beat until fluffy. Add confectioners' sugar and remaining 1 teaspoon vanilla. Beat until thoroughly combined. Frost cake and sprinkle with peanuts.




©MyWestTexas.com 2008




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