Are you hungry tonight?

Rock n' roll superstar Elvis Presley may be known for the body of work he contributed to the music and film world, but he also is remembered for his love of food - especially fried dishes he helped make famous.

Presley died 31 years ago on Saturday. Fans in West Tennessee and around the world will commemorate his death in many ways this week, including preparing and serving the foods he reportedly ate often - thank you very much - or that honor his memory.

Traditional cake
Three readers submitted a recipe for Elvis Presley cake. Though there are slight variations in the ingredient lists, all three versions call for punching holes into the top of a simple yellow or white cake, then pouring in a boiled mixture of pineapple and sugar.

After the cake cools, a mixture of cream cheese, powdered sugar and nuts is spread on.

Christie Bradshaw of Brownsville describes her recipe for Elvis Presley cake as "really rich, but really good." She thinks Elvis would have liked it because it is so sweet and said, "You for sure need a sweet tooth to eat (it)!"

With the pineapple component, she said it makes a good summertime recipe, but she also is considering baking it at Christmastime this year.

Others who submitted cake recipes are Pat Cunningham of Camden and Dawn Sisco of Jackson.

Sisco said the cake, which she called "rich and moist," was one of Elvis' favorites. She has made it numerous times and said it is a good choice for family reunions and church functions, noting it will keep several days in the refrigerator.

"(The cake) is sure to get you lots of compliments," Sisco said.

Sweet sandwich

Barbara Cleek of Humboldt, who describes herself as "a true Elvis Presley fan," shared a recipe for a fried peanut butter and banana sandwich that she said was one of the Elvis' favorites.

Simple to make, it calls for preparing the sandwich with white bread and then frying it.

Cleek, who grew up "in the country" in Obion County, said she never saw Elvis perform live, but she has been a fan since she was a teenager.

She describes him as "a country boy like the rest of us (who) liked country food."

"I loved his music," said Cleek. "I just thought he was a wonderful person in that he contributed to a lot of good causes. He shared (with others)."

Cleek also submitted recipes for basic fried chicken and chicken gravy. All three of her recipes, she said, are from the book, "Are You Hungry Tonight?: Elvis' Favorite Recipes," by Brenda Butler.

Biscuits and dip

Darlene Figard of McKenzie has not made the recipes she submitted but is confident they are good because she got them from a book she bought at Elvis Presley's home in Memphis, Graceland - Dean Clark's "Elvis' Greatest Hits: Recipes & More From Graceland."

Figard said the Tennessee angel biscuits recipe was a favorite and that the cheese crab dip was served as an appetizer at his wedding to Priscilla in 1967.

When it comes to Elvis and food, Figard said she thinks of him "sitting in his dining room (at Graceland) munching down on cheeseburgers."

A serious Elvis fan, Figard said she loved the way he sang and moved.

Figard says Elvis kissed her at a concert in Memphis in 1973. He noticed her, she said, because she was sitting close to the stage on the back of her chair - to see over a lady in front who would not remove her hat.

Figard recalls what she was doing the day Elvis died in 1977.

"I was delivering Jackson Sun newspapers in Camden," she said. "When (the news) came over the radio, I stopped the car and cried."

Soup and stew

Two similar recipes that include vegetables were submitted by Wanda Calvert and Pat Little, both of Jackson.

Both call for 2 pounds of stew meat, to which vegetables are added. Little's recipe is "Elvis's favorite homemade vegetable soup."

Calvert made the other recipe, "Elvis Presley's favorite stew," on Jan. 8 this year to celebrate his birthday.

A longtime fan, Calvert said she saw Elvis in concert in Memphis in 1976. Remembering his death in 1977, she said, "My husband I were off work, so we drove to Memphis and were some of the few thousand allowed into Graceland to file by his casket."

Little said she is "not a cook by any means," but is "definitely a big Elvis fan" with one room in her house "totally dedicated" to his memory.

He gave her his guitar pick at a concert in 1974, she said.

Little said she owns many books about Elvis, including cookbooks.

"Anything I can get my hands on regarding Elvis, I pick up," she said.

While Little has not prepared the soup recipe, she said, "I submitted (it) primarily because it was one that was prepared by (Elvis') personal cook. If she made it, that means he loved it. That's enough for me."

Little thinks the recipe is easy to make.

"At least, it's one you couldn't mess up on," she said. "Everyone loves vegetables soup, and it is something you can heat and reheat in this fast-paced world."

As for what to eat with it, Little suggests cornbread.

"I bet that's what Elvis did."



Elvis Presley cake

Recipe from Christie Bradshaw, Brownsville

1 (18.25-ounce) package white cake mix

1 (8-ounce) can crushed pineapple with juice

2 cups white sugar

1 (8-ounce) package cream cheese

1/2 cup butter, softened

4 cups confectioners' sugar

1 t. vanilla extract

1 cup chopped pecans

Prepare cake according to instructions on package. Bake in a 9x13-inch pan. Allow to cool.

Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake. In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well. Spread cream cheese frosting over cake.



Elvis Presley cake

Recipe from Dawn Sisco, Jackson

1 box yellow cake mix

1 can (20-ounce) crushed pineapple in juice

2 cups sugar

For the icing:

1/2 cup butter or margarine, softened

1 pkg. (8-ounce) cream cheese, softened

1 box (16-ounce) powered sugar

1/2 cup chopped pecans

Make cake according to package directions, baking in a greased and floured 9x13-inch pan.

Boil crushed pineapple (with juice) and the sugar for three minutes. While cake is still warm, punch holes in top and slowly pour pineapple mixture over cake. (Pour a small amount and let in soak in. Continue until all syrup is used.) Allow cake to cool completely before icing.

To make icing, cream butter or margarine and cream cheese. Add powered sugar and beat until creamy. Add nuts and continue beating until it is of spreading consistency.

Spread over cake.

Cook's note : This cake is very moist. Cut into squares, and serve directly from pan. Refrigerate any leftovers.



Elvis Presley cake

Recipe from Pat Cunningham, Camden

1 box yellow or white mix

1 large can crushed pineapple

1 1/2 cups sugar

Bake cake as directed or box. Mix pineapple and sugar in saucepan. Boil for one minute. Punch holes in cake and pour this mixture over cake.

For the frosting:

1 box powdered sugar

1 stick softened butter

8 ounces softened cream cheese

1/4 cup nuts

Mix softened butter and cream cheese. Slowly add powdered sugar and then nuts. Frost cake.



Cheese crab dip

Recipe from Darlene Figard, McKenzie

1/2 cup Roquefort Blue Cheese

1/3 cup cream cheese

2 T. mayonnaise

1/2 t. Worcestershire sauce

1 small garlic clove, finely chopped

1 t. lemon juice

1/2 cup crab meat (fresh, canned or frozen)

Mix the cheeses until soft. Add remaining ingredients. Place in a serving bowl on a large tray or plate and surround with vegetables or cracker dippers.



Fried peanut butter and banana sandwich

Recipe from Barbara Cleek, Humboldt

1 small ripe banana

2 slices white bread

3 T. peanut butter

2 T. butter

Spread peanut butter and mashed banana between two slices of bread. Melt butter over low heat in frying pan. Place sandwich in pan, and fry until golden brown on both sides.



Basic fried chicken

Recipe from Barbara Cleek, Humboldt

1 fryer cut into serving parts

1/2 cup flour

1 t. salt

1/4 t. pepper

Corn oil

Combine flour, salt, pepper in a paper bag, Rinse chicken in cold water, and pat dry with paper towels. Drop two to three pieces of chicken at a time into flour mixture, and shake to coat well. Heat oil one-half-inch deep in large heavy frying pan over medium high heat until a drop of water sizzles when added to the oil. Place chicken pieces skin side down into hot oil, being careful not to crowd them. Cook until golden brown. Turn pieces over to reduce heat to medium-low. Cover pan and cook until the chicken is tender - about 30 minutes. Drain chicken on paper towel, and serve with gravy.



Chicken gravy

Recipe from Barbara Cleek, Humboldt

3 to 4 T. flour

1/2 cup milk

1/4 t. salt

1/4 t. black pepper

Using three to four tablespoons of the fat, stir 3 tablespoons of flour into drippings. Brown and stir until golden. Slowly pour milk into skillet, stirring constantly. Stir in salt and pepper. Continue stirring until the gravy is creamy and comes to a boil (about 3 minutes). Serve hot over mashed potatoes or with biscuits.



Elvis Presley's favorite stew

Recipe from Wanda Calvert, Jackson

2 pounds stew meat

5 cloves garlic

1 cup onion

1 cup bell pepper

1 can tomatoes

2 boxes mixed vegetables

2 cups corn

2 cups okra

2 potatoes

1 cup ketchup.

Cook the first three ingredients for one hour. Then add the mixed vegetables, and cook one-half hour. Then add the final four ingredients, cooking until done.



Elvis's favorite homemade vegetable soup

Recipe from Pat Little, Jackson

2 pounds stew meat

1 small onion

1 small green pepper

1 small clove garlic

3 15-ounce cans mixed vegetables

5 medium potatoes, cut up

1 15-ounce can okra

Salt and pepper to taste

3 tablespoons sugar

In a large pot, cook the stew meat, onion, bell pepper, and garlic until the meat is almost brown. Add the mixed vegetables, potatoes, okra, salt and pepper. Cook until the juice becomes thick. Add the sugar. Allow to simmer for about two hours and 30 minutes. Serves 10.



Tennessee angel biscuits

Recipe from Darlene Figard, McKenzie

1 pkg. active dry yeast

1 1/2 cups warm water with a pinch of sugar

5 cups flour

3 T. sugar

1 T. baking powder

1 t. baking soda

1 t. salt

3/4 cup shortening

2 cups buttermilk

Preheat oven to 400 degrees. Dissolve yeast in warm water with a pinch of sugar.

Sift together the flour, sugar, baking powder, baking soda and salt. Cut in the shortening until mixture resembles coarse meal. Stir in yeast and buttermilk. Knead just enough to hold together. Turn onto a floured board and pat to one-half thickness. Cut with a two- to three-inch biscuit cutter, and place on a lightly greased baking sheet.

Bake about 12 minutes or until light brown.

Makes 24 biscuits.




Article Source: http://www.jacksonsun.com/apps/pbcs.dll/article?AID=/20080813/LIFESTYLE/808130309

You know when I first went to Memphis I didnt understand the whole 'biscuit' thing.
To us in the UK a biscuit is something sweet, possibly with chocolate on that you have with tea or coffee.
In America its more savory, you might have it with your lunch or tea.
not the same texture either. Shows you how we say things differently. Like Fanny, for Americans its at the back, for the English its at the front. Hehe!!

Lorna wrote:

You know when I first went to Memphis I didnt understand the whole 'biscuit' thing.
To us in the UK a biscuit is something sweet, possibly with chocolate on that you have with tea or coffee.
In America its more savory, you might have it with your lunch or tea.
not the same texture either. Shows you how we say things differently. Like Fanny, for Americans its at the back, for the English its at the front. Hehe!!

Lorna,

I have a good friend that lives in Ohio state.
Every time that she e-mails me, she is always
talking about making biscuits and gravy for her
husband for dinner... still for the life of me I do
not know what she is talking about and one of
these days I am gonna ask her.. lol

Hugs Charmaine