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OP: Fit for a King: The Elvis Presley Cookbook

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by Elizabeth McKeon, Ralph Gevirtz, and Julie Bandy

Lacking a traditional monarchy, we in the US reserve noble titles for our celebrities and entertainers. We have Prince, the Sultan of Swat, the King of Pop, Queen Bey, and the King of Rock and Roll, Elvis. Who wouldn’t want to dine among them?

With the help of longtime Graceland cook Alvena Roy, a collection of recipes served at the mansion was compiled in 1992.

To eat like this king, it is recommended that you have in your pantry at all times one case each of Pepsi and orange drink, at least six cans of biscuits, “banana pudding (to be made each night),” and all the ingredients for meatloaf and sauce—among other staples.

Menu suggestions include a Sunday brunch of green pea salad, fruit salad, cranberry roast pork, fried chicken, biscuits, and apple pie. For a family barbecue there would be coleslaw, hush puppies, ham salad, fried okra, maple spareribs, strawberry ice cream, and pineapple soda. And, of course, the “never fail favorite lunch” of a peanut butter and banana sandwich, milk, and lemon meringue pie.

The recipes are predominantly southern-leaning and humble. Royalty elsewhere may expect refinement, but that’s not what Elvis wanted. 

Our copy is the 1998 reprint by Gramercy Books. Fine in all regards except for the jacket being price clipped. A worthwhile gift for a fan and great fun.

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