In this week's food segment, we celebrate Elvis Presley's 75th birthday with a conversation about his favorite foods, southern cooking traditions, and personal memories of the King himself from Judy Peiser, executive director of the Center for Southern Folklore in Memphis. (click through for recipes for Fried Peanut Butter and Banana Sandwiches and Banana Pudding)
ELVIS'S FRIED PEANUT BUTTER AND NANNER SANDWICH, from "Are You Hungry Tonight?: Elvis' Favorite Recipes" By Brenda Arlene Butler
In a small bowl, mash to banana with the back of a spoon. Toast the bread lightly. Spread the peanut butter on one slice of toast and the mashed banana on the other. Fry the sandwich in melted butter until each side is golden brown. Cut diagonally and serve hot.
NOTE: According to the Splendid Table, Elvis ate 12-15 of these sandwiches in a sitting!
MRS. COCKE'S BANANA PUDDING RECIPE (Reportedly eaten by Elvis shortly before he died) from "Life & Cuisine Of Elvis Presley" by David Adler
In "The Life and Cuisine of Elvis Presley" Adler says that Marion Cocke - a nurse at Baptist Hospital who Elvis befriended during one of his stays - was called to Graceland just a few days before he died and fed him her banana pudding at 3 a.m.
"Throw in a pot" the sugar, egg yolks, milk, flour and vanilla extract. Cook till thick over low heat, mixing well. Remove from heat and cool. In a glass bowl that can be covered, layer some vanilla wafers, banana slices, and spoon some of the mixture over the top. Repeat the layers until the bowl is full, then top with meringue.
Beats egg whites until stiff, then add the sugar and vanilla. Spoon on top of the pudding and brown in the oven. Serve chilled.