July 15th

The menu: Spoon Rolls, Marinated Vegetable Salad, Frogmore Stew

The guests: Steven and Nancy Rollman

The guests were terrific, but I thought the Frogmore Stew was a little bland. Perhaps I overcooked it. Maybe that means that I'll have to try cooking it again... darn it!

The spoon rolls were yummy, and I think they'd be a great go-to bread for family dinners.

Nancy and I talked about whether we could come up with the amenities necessary to create a $1 million kitchen. I'm up for the task if someone wants to front the cash. Just an FYI.

Spoon Rolls (from Southern Living, February 2004)

Yield: Makes 14 rolls

Ingredients
1 (1/4-ounce) envelope active dry yeast
2 cups lukewarm water (100° to 110°)
4 cups self-rising flour
1/4 cup sugar
3/4 cup butter or margarine, melted
1 large egg, lightly beaten

Preparation:
Combine yeast and 2 cups lukewarm water in a large bowl; let mixture stand 5 minutes.
Stir in flour and remaining ingredients until blended. Spoon into well-greased cast-iron muffin pans, filling two-thirds full, or into well-greased cast-iron drop biscuit pans, filling half full.

Bake at 400° for 20 minutes or until rolls are golden brown.

Note: Unused batter may be stored in an airtight container in the refrigerator for up to 1 week.