You’ll Never Guess The Secret Ingredient In Elvis’s Favorite Meal - Quick Telecast You’ll Never Guess The Secret Ingredient In Elvis’s Favorite Meal - Quick Telecast You’ll Never Guess The Secret Ingredient In Elvis’s Favorite Meal - Quick Telecast

You’ll Never Guess The Secret Ingredient In Elvis’s Favorite Meal

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Celebrate what would have been Presley’s 88th birthday on Jan. 8 by making dinner fit for a King. Here’s the scoop.

No, it’s not peanut butter

While the over-the-top dish most often associated with the King of Rock and Roll is the peanut butter and banana sandwich, Elvis Presley had a deep appreciation for the humble Sunday meatloaf that’s featured in the Presley Family Cookbook.

He loved it so much, in fact, that this legendary creature of habit ate it for dinner six months in a row. That stunning record was confirmed in the how-to video below, which was shot in the kitchen at Graceland.

While most of the ingredients are common in this kind of preparation, there’s one ingredient that stands out like… well, amber waves of grain.

As chef Daniel Clark explains during the demo, wheat germ was often used as a filler to stretch the more expensive meat in recipes. He describes the protein and fiber-packed ingredient as contributing a toasty, ever-so-slightly sweet taste to the meatloaf. Very nice!

But, back to the sandwich for a sec…

The toasty quality was obviously something The King craved because his longtime cook Mary Jenkins once described the day the fried peanut butter and banana sandwich was invented. She made the first version and he gave it a thumbs down.

Then Vernon Presley stepped in and offered his two cents. In the video below, Jenkins — who passed away in 2000 — explained that Elvis’s daddy suggested she toast the bread first before spreading the peanut butter, slicing the banana and frying the sandwich in butter until it was crispy. Brilliant!

Now, what’s for dessert?

Finish that Southern comfort food feast strong with a banana pudding. The version prepared in the video below is a variation of the traditional, topping the vanilla wafers layered sandwiched between pudding and bananas with a fluffy meringue. Yum!

MORE FROM FORBES‘The Art Of Eating’ Is A Must-See Documentary At The 34th Annual Palm Springs International Film Festival

Warner Bros. Pictures is offering free tickets to director-producer-cowriter Baz Luhrmann’s smash hit Elvis for a birthday weekend celebration in select cities. Here’s the trailer for that movie, which features a breakout performance from Austin Butler.

[ad_2]

Celebrate what would have been Presley’s 88th birthday on Jan. 8 by making dinner fit for a King. Here’s the scoop.

No, it’s not peanut butter

While the over-the-top dish most often associated with the King of Rock and Roll is the peanut butter and banana sandwich, Elvis Presley had a deep appreciation for the humble Sunday meatloaf that’s featured in the Presley Family Cookbook.

He loved it so much, in fact, that this legendary creature of habit ate it for dinner six months in a row. That stunning record was confirmed in the how-to video below, which was shot in the kitchen at Graceland.

While most of the ingredients are common in this kind of preparation, there’s one ingredient that stands out like… well, amber waves of grain.

As chef Daniel Clark explains during the demo, wheat germ was often used as a filler to stretch the more expensive meat in recipes. He describes the protein and fiber-packed ingredient as contributing a toasty, ever-so-slightly sweet taste to the meatloaf. Very nice!

But, back to the sandwich for a sec…

The toasty quality was obviously something The King craved because his longtime cook Mary Jenkins once described the day the fried peanut butter and banana sandwich was invented. She made the first version and he gave it a thumbs down.

Then Vernon Presley stepped in and offered his two cents. In the video below, Jenkins — who passed away in 2000 — explained that Elvis’s daddy suggested she toast the bread first before spreading the peanut butter, slicing the banana and frying the sandwich in butter until it was crispy. Brilliant!

Now, what’s for dessert?

Finish that Southern comfort food feast strong with a banana pudding. The version prepared in the video below is a variation of the traditional, topping the vanilla wafers layered sandwiched between pudding and bananas with a fluffy meringue. Yum!

MORE FROM FORBES‘The Art Of Eating’ Is A Must-See Documentary At The 34th Annual Palm Springs International Film Festival

Warner Bros. Pictures is offering free tickets to director-producer-cowriter Baz Luhrmann’s smash hit Elvis for a birthday weekend celebration in select cities. Here’s the trailer for that movie, which features a breakout performance from Austin Butler.

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