arthastewart.com: Miso-Glazed Cod - Martha Stewart Recipes
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Bake cookies (Martha recommends rotating sheets - I didn
WRITTEN AS PER MARTHA WASHINGTON'S DIRECTIONS.
Take
form mixture into 12 shrimp cakes about 2 1/2-inches
1/2 inch thick) crab cakes if serving as an appetize
supposed to be. Most recipes load up on bread crumbs
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.
br>Makes 10 large funnel cakes.
You may use Pioneer
Mix all ingredients together in a bowl.
Heat a skillet and add a little oil for frying.
Pour enough batter into the skillet to form 4 to 6 inch round cakes.
Fry until browned on the bottom and flip.
Fry until both sides are browned.
Serve hot with butter or with beans or stew.
For crab cakes:
In a mixing bowl,
Crab cakes: Spread the crab meat out
To prepare the crab cakes, tear up the bread and
eeded.
To prepare crawfish cakes: Thaw crawfish. Strain liquid from
br>To prepare the crab cakes, melt 1 tablespoon of butter
To make the crawfish cakes: Melt the butter in a
wo-Crust Pie: 2 cups Martha White All Purpose Flour 1
br>
7. Bake the cakes for 10 to 12 minutes
br>Meanwhile, for the corn cakes, place cornmeal, flour and baking
ut the ingredients for the cakes, except the orange juice, in
he ingredients for the fairy cakes, except for the milk, into