TODAY's CASES:

• Maggots & Mud
• Baked Stuffed Clams
• LAUSD Cowboy Coffee Cake

Maggots & Mud From: Kelly Sent: Tuesday, June 03, 2014 8:30 PM To: phaedrus@hungrybrowser.com Subject: 1970's high school recipe Do you happen to know the recipe for ....Maggots and Mud. My husband said that's what they called Gravy and Rice at his high school. I went to a different high school and a co-worker of mine also had that same dish at her high school. We all graduated in 1975, 1978 & 1969. We all loved the dish for it's simplicity & taste and it was only a dime. Can you help? Peace – Kelly Hi Kelly, I didn’t find any mention at all of rice and gravy being called “maggots and mud.” That sounds like the kind of name students would give the dish, but anyone writing the recipe down would just call it “rice and gravy.” I had no success finding a recipe for a dish from any school that was called either “maggots and mud” or “rice and gravy”. Any recipe would likely just be for the gravy, with instructions to mix it with cooked rice. A lot of people think that schools all over the U.S. serve the same dishes. That’s sometimes true, but not always, and different schools and school systems varied their recipes. You didn’t say where you or your husband attended school, so I could not use that as an identifier, but I had no success looking for a particular “rice and gravy” or “maggots & mud” recipe from any school. I did find this statement on a message board, which agrees with what you say: “Jefferson High 1973...Rice and Gravy 10 cents.” It’s not much help, though, because it doesn’t say where that particular Jefferson High is located, or what kind of gravy was in the dish. You also don’t say what kind of gravy was used – beef? chicken? Gravy is traditionally made from the pan dripping of whatever meat is served. When large quantities are required, it’s often made from commercial stock, or even commercial gravy mixes. Even then, the gravy is usually different according to what kind of meat is being served: beef or brown gravy with beef, turkey gravy with turkey, chicken gravy with chicken, cream gray with just about anything. I understand that you are saying that “rice and gravy” was sold as a separate dish, apart from whatever meat was served, but the gravy in it still had to be made with some sort of stock – probably beef or chicken or turkey. There are USDA approved school cafeteria recipes, but not all schools use them all of the time. These are online, but there is no “rice and gravy” recipe among them. There are recipes for brown gravy, chicken or turkey gravy, and cream gravy. Any of these may be served over rice or potatoes or meat or noodles. See below for these. Phaed Brown Gravy (for 1 quart) Margarine or butter 1/4 cup Flour 1/4 cup 3 1/2 Tbsp Beef stock, non-MSG, hot 1 qt 1/4 cup Onion powder 1 tsp Ground black or white pepper 1/8 tsp Serving Size: 2 Tbsp (1 oz ladle) Serve over mashed potatoes, noodles, rice, meat, or poultry. 1. Melt margarine or butter in stock pot. Blend in flour and cook on medium heat, stirring frequently until golden brown, 8-10 minutes 2. Slowly stir in beef stock, onion powder, and pepper. Blend well and bring to boil. Reduce heat. Simmer on medium heat, stirring constantly until thickened, 6-8 minutes. CCP: Heat to 165° F or higher for at least 15 seconds. 3. CCP: Hold for hot service at 135° F or higher ------------------------------------------------------------ Chicken or Turkey Gravy (for 1 quart) Margarine or butter 1/4 cup Flour 1/4 cup 3 1/2 Tbsp Chicken or Turkey stock, non-MSG, hot 1 qt 1/4 cup Poultry seasoning 1/2 tsp Onion powder 1 tsp Ground black or white pepper 1/8 tsp Serving Size: 2 Tbsp (1 oz ladle) Serve over mashed potatoes, noodles, rice, meat, or poultry. 1. Melt margarine or butter in stock pot. Blend in flour and cook on medium heat, stirring frequently until light brown, 5 minutes. 2. Slowly stir in chicken or turkey stock, poultry seasoning, onion powder, and pepper. Blend well and bring to boil. Reduce heat. Simmer on medium heat, stirring constantly until thickened, 6-8 minutes. CCP: Heat to 165° F or higher for at least 15 seconds. 3. CCP: Hold for hot service at 135° F or higher ----------------------------------------------------------- Cream Gravy (for 1 quart) Margarine or butter 2 1/2 Tbsp Flour 1/4 cup 2 Tbsp Beef stock, non-MSG, hot 1 qt 1/4 cup Instant nonfat dry milk, reconstituted, hot 1 qt 1/4 cup Onion powder 1 tsp Ground black or white pepper 1/8 tsp Serving Size: 2 Tbsp (1 oz ladle) Serve over mashed potatoes, noodles, rice, meat, or poultry. 1. Melt margarine or butter in stock pot. Blend in flour and cook on medium heat, stirring frequently until light brown, 5 minutes. 2. Slowly stir in reconstituted dry milk, onion powder, and pepper. Blend well and bring to boil. Reduce heat. Simmer on medium heat, stirring constantly until thickened, 6-8 minutes. CCP: Heat to 165° F or higher for at least 15 seconds. 3. CCP: Hold for hot service at 135° F or higher --------------------------------------------------------- -----Original Message----- From: Maria Sent: Saturday, October 29, 2016 8:25 PM To: phaedrus@hungrybrowser.com Subject: Maggots & Mud Hi! The rice and gravy they were asking about was from the Los Angeles Unified School District. I remember it from late 60's- early 70's. I mostly remember it from junior high, 1969-72. I graduated 1975. It was offered on a daily basis. I would be so happy if you found this recipe. It had such a unique flavor. Thank you!!!! Maria Hi Maria, Sorry, still no success looking for this on the Web, and no reader help since 2014. Phaed Baked Stuffed Clams The search engine records show that someone has searched the site for a baked stuffed clams recipe. Here are some good ones. Baked Stuffed Clams Spanish Style Italian Style Old New England Style Cape Cod Style Baked Stuffed Clams Oreganato LAUSD Cowboy Coffee Cake I found this while searching for something else. LAUSD Cowboy Coffee Cake 1 1/2 teaspoon vinegar 1/2 Cup milk 1 1/4 Cup all-purpose flour 3/4 Cup brown sugar 1/4 teaspoon salt 1/3 Cup shortening 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1 egg Instructions: 1. Prepare sour milk: Add a 1/2 teaspoon vinegar to 1/2 Cup milk Let stand for 5 minutes 2. In medium bowl mix 1/4 Cup all purpose flour 3/4 Cup brown sugar 1/4 teaspoon salt 3. Cut in until crumbly: 1/3 Cup Shortening 4. set aside 1/4 cup of this mixture for topping 5. In a small bowl blend together the following: 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/4 teaspoon nutmeg 6. Add spices to the bowl w/flour mixture. Mix together. 7. Add sour milk and egg to bowl. Mix together lightly 8. Pour into greased and floured baking pan. 9. Sprinkle 1/4 Cup crumb topping over cake. 10. Bake 375 F. 25-30 min until toothpick inserted comes out clean