Message
This
recipe for Frogmore stew is close to mine, it is also called Beaufort
stew.
My
shrimp and grits is stone ground grits, cooked as directed but 1/2 water and 1/2
milk, then add cheese of choice. The shrimp should be cooked in a mild barbeque
type sauce and just put on top of the grits.
Hmmmmm….Bumpy Cake, Frogmore
Stew??? Does anybody else wish descriptions – and RECIPES – came with some of
this picnic fare? To judge from all these offerings there’s gotta be a lot of
good cooks out there on their archival off-hours, and some of this stuff has
to have generic-enough ingredients we could all get – even if it’s not quite
as good as the real deal…. Medwyn, you can even participate from the
UK – your American
compatriots need a taste of sausage rolls, trifle or anything curried to kick
this up to international heights!
Maggie
Margaret Humberston
Head of Library &
Archives
Connecticut
Valley Historical
Museum
Springfield, Massachusetts
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A posting from the Archives & Archivists LISTSERV List sponsored by the Society of American Archivists, www.archivists.org.
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