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'Fit For a King': I made an entire meal from an Elvis cookbook

I’ve owned an Elvis cookbook called "Fit for a King" for well over a decade, and I’ve only made the meat loaf and banana bread. I thought it time for me dig a little deeper and explore this book. Why not, it's quarantine after all.

As a huge Elvis fan, I decided to cook a complete meal based on some of the King’s favorite’s. "Fit for a King" calls this meal the Southern Feast: potato salad, cornbread and crispy fried chicken.

I’m not much of a cook. This could get interesting. Check out the video above to see my full attempt, and the recipes to the dishes are below. Everything turned out pretty good. I also have a better understanding of how the King put on all that weight in the 70’s...

The Famous Fried Peanut Butter-and-Banana Sandwich

Ingredients

  • 2 slices home-style white bread
  • 4 tbsp peanut butter
  • 1 medium banana thinly sliced
  • 1 tbsp oil
  • 4 slices of bacon
  • 2 tbsp soft butter

Directions

  1. Spread peanut butter on both slices of bread.
  2. Cover 1 slice of bread with banana slices.
  3. Heat oil on medium-high heat in frying pan. Add bacon and cook until crisp.
  4. Remove and to a paper towel to drain and pour off all but 1 tablespoon of bacon drippings from the pan.
  5. Layer the crisp bacon over the banana slices and top with the second bread slice, peanut butter side down, pressing lightly to seal.
  6. Butter the outside of each bread slice and carefully add to the frying pan.
  7. Fry for about 2 minutes, until the bottom is brown and crisp. Turn and fry for 2 minutes more, until the bananas and peanut butter are just beginning to soften.
  8. Remove to a cutting board and slice in half.
  9. Serve hot with a favorite relish.

Potato Salad

Ingredients

  • 2 pounds of small potatoes
  • 1 onion, chopped
  • 2 hardboiled eggs, chopped
  • 1 cup diced celery
  • 3/4 cup mayonnaise
  • 1 tbsp mustard
  • 3 tbsp sweet pickle juice
  • Salt and pepper to taste

Directions

  1. Boil the potatoes in salted water until tender. Drain and cool.
  2. Evenly slice the potatoes and place them in a large salad bowl.
  3. Add the onion, eggs and celery.
  4. In a separate bowl blend the mayonnaise, mustard, pickle juice, salt and pepper.
  5. Toss the mayonnaise mixture into potatoes.
  6. Refrigerate about 3 hours.

Cornbread

Ingredients

  • 2 cups cornmeal
  • 1 cup all -purpose flour
  • 1 tbsp sugar
  • 4 tsp baking powder
  • 1 egg
  • 1 tsp salt
  • Milk

Directions

  1. In a mixing bowl combine all of the dry ingredients.
  2. Add the eggs and enough milk to make a smooth batter.
  3. Pour the batter into a warm, well-greased bread pan.
  4. Bake at 425 degrees for about 25 mins or until golden brown.

Crispy Fried Chicken

Ingredients

  • 1 cup buttermilk pancake mix
  • Salt to taste
  • 3/4 cup water
  • 1 2-pound fryer chicken, cut into serving pieces
  • Oil

Directions

  1. In a mixing bowl combine the pancake mix with the salt and water.
  2. Blend ingredients. Dip the chicken in the batter and drain excess batter.
  3. Deep fry chicken in hot oil (350 degrees) for 8 minutes each side.
  4. Drain on paper towels.
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