EGG BALLS (Episode 2)
Today, we dig into a recipe straight from the good people of Charleston, SC, and we're not sure they want it back. Join Betsy as she whips together a disturbing concoction of boiled eggs, butter, and breadcrumbs and serves them to She's Folks fellas, Ted and Alex who don't deserve it.
4 eggs, hard boiled
1/8 pound butter
Salt and red pepper
"Rich" Bread Crumbs
Grate eggs and cream with butter. Season to taste with red pepper, Worcestshire sauce, and celery seed. Make into balls, put in ice box to set, then roll in rich bread crumbs that have been browned in oven. Equal parts of mashed fish and a few pinches of chipped parsely may be added to creamed eggs and rolled in bread crumbs. Makes 16-18 balls.
From Mrs Charles Waring, ie. Margaret Simonds
(Many thanks to our friend Daren who shared this awful thing with us.)
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New from She's Folks! She's Cookin': a web series about troubling potluck food. The first Tuesday of every month, we'll be sharing alarming concoctions from old church cookbooks, community newsletters, frayed family recipe cards, hot dish horror stories, and the occasional back panel of a Velveeta package. They still make that? Yes, they do. For all the episodes, visit our Youtube channel: https://www.youtube.com/watch?v=kdx4x7RVwWQ&list=PLTtMObh9HrKTJe3s8BSv6EUMjoAuYYAGD
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Journey from the city to farm country and back again through folk and country music, hilarious stories, soaring harmonies, and a wry view of the folks back home with Elizabeth Morgan's She's Folks! With our signature Story, Song, and Sass, we narratively travel our native Midwestern byways, railroads, and fields by truck, train and tractor, introducing the audience to original tunes, as well as beloved folk songs, covers, and hymns. She's Folks! is a love letter to the country from a kid who couldn't wait to leave. Where do we belong if we walk away? We reckon, "Home isn't the place; it's the folks."
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