Soak bread almost two days old in milk until soft.
Press out all the moisture and add an equal amount of quickly cooked hoe cakes or corn bread.
Place in saucepan with onion, butter and bacon.
Cook 10 minutes without browning.
When cold, season with salt and pepper, celery seed and minced parsley.
Use sage and thyme and the yolk of 1 egg.
Combine corn meal and boiling water; stir to blend.
In large skillet, heat 1/4-inch shortening over medium-low heat until drop of water sizzles when dropped in skillet.
Spoon batter by tablespoons into hot skillet.
Fry until golden brown.
Turn and fry on other side.
Serve with hot butter.
Makes about 10 hoe cakes.
side.
For the crab cakes:
Place 1/4 cup
il until hot. For each hoe cake, drop 2-3 tablespoons
Preheat a griddle'til a drop of water'dances' when dropped on it.
Combine the dry ingredients.
Mix well.
Add Eggs, Lard, and butter Milk.
Stir just enough to mix.
DO NOT OVER STIR, THE CAKES WILL BE TOUGH!
Cook on a lightly greased griddle.
1/4 cup at a time.
I Have yet to serve these to someone who hasn't asked for the recipe.
atter into skillet for each hoe cake.
Fry 1 to
Combine cornmeal and baking soda in medium bowl.
Add buttermilk, egg and 1 tablespoon melted shortening.
Stir just until moistened.
Heat 1/4 cup shortening on medium-high heat in large, heavy skillet.
Pour 1/4 cut batter into skillet for each hoe cake.
Fry 1 to 2 minutes or until golden brown on each side. Add additional shortening, if necessary.
Drain on paper towel. Serve immediately.
Makes 6 servings.
Mix
meal, salt and water together.
This will be about pouring
consistency.
Heat
iron skillet (or Teflon) and pour in bacon drippings, just enough to cover bottom of pan.
Pour mix
in center
of
pan until it almost touches sides of pan. Turn
with spatula
when edges brown.
Cook a little more and drain
on paper towels.
This could be served with vegetables but
we usually eat it with country butter or break it up in a glass and pour milk over it.
This makes 3 to 4 Hoe Cakes.
Heat 1/4 cup Crisco shortening or oil to 365\u00b0 in electric skillet or on medium-high heat in heavy skillet.
Combine cornmeal and baking soda in medium bowl.
Add buttermilk, egg and 1 tablespoon melted shortening.
Stir just until dry ingredients are moistened.
Pour 1/4 cup batter into skillet for each hoe cake. Fry 1 or 2 minutes or until golden brown on each side.
Add additional shortening, if necessary.
Drain on paper towels. Serve immediately.
Makes 6 servings.
Preheat and prep a pan as you would for pancakes -- lightly oil.
Blend all ingredients, batter will be slightly lumpy.
Check pan to make sure it is hot enough (when a few drops of water \"dnace\" on the surface).
Pour batter to make about a 3 inch hoe cake.
Flip when first side is lightly golden, and repeat.
Continue until batter is gone.
Combine the cornmeal and salt in a small mixing bowl.
Stir in boiling water and set the mixture aside to cool.
Divide the mixture into 8 portions and shape each portion into a cake. Heat the drippings in a heavy skillet until hot, but not smoking. Add the cakes and fry over medium heat about 15 minutes, turning to brown both sides.
In a medium bowl, mix 1 tablespoon of drippings with remaining ingredients.
Preheat a cast-iron skillet over medium heat.
Add remaining 4 tablespoons of the bacon drippings or shortening to the skillet.
Drop round cakes of the cornmeal batter, approximately 1 or 1 1/2-inches thick, into the skillet. Fry 1 or 2 minutes or until golden on each side.
Drain on paper towels and serve hot.
lean cutting board. It's easy to tear the rice paper
Mix thoroughly.
Shape with hands into oblong cakes.
Bake on a well-greased griddle, turning when partly done so both sides will brown.
acket of Splenda ( sorry, the recipe wizard would not let me
orming patties. Cook until the cakes are golden brown on one
Boil the potatoes in lightly salted water for 15-20 minutes, until they're tender.
When they're just cooked, drain and mash them.
Then stir in the tuna and lemon juice then season to taste.
Divide this into eight and shape into round fish cakes.
Heat the oil in a large, non stick frying pan and fry the fish cakes on one side for three minutes.
gently turn them over and fry the other side for a further two minutes.
Serve two tuna cakes per person, ideally with some spring onion salsa.
o a bowl for fish cakes and reserve remaining 1 1
Shape mixture into 8 rd cakes & set aside.
Wash out
eat. Shape into 6 crab cakes (about 1/2 cup each