On Sat, 08 Nov 2003 00:22:27 GMT, Peggie Hall wrote:

JimL wrote:
I don't know about Doug's recipe, but for a store bought mix, I
strongly suggest 'House of Autry'. It's excellent by itself, but I
like to add some chopped jalapeno's.

I know people who also like to add some finely chopped onion...and/or
some fresh or frozen corn kernels.


Their seafood breading mix is
also very good. It's light and doesn't change the taste of fish
from being overloaded with spices like other brands.

Sounds like it would be great for fried okra--another purely southern
delight...why, btw, is nothing like boiled okra, which is dreadful.


I understand your 'boo'boo' for not getting that recipe from your
mom, but I was wondering if you had any old cookbooks of hers or if
another family member might. It's just possible she wrote that
recipe down before she had it committed to memory.

If she cooked like my grandmother (an AL farm gal) did, it's
doubtful...'cuz Grandma was a "pinch of this" and a "handful of that"
cook. One of my uncles was determined to get her "recipe" for cornbread
(REAL southern cornbread, not the gawdawful stuff that most yankees and
city folk eat that isn't even close)...the only way to do it was by
following her around the kitchen each time he was around when she made
it, grabbing and measuring her pinches and handfuls till he came up with
the average amounts. Then he'd make some to find out how close it was to
hers. It took him several years of doing that, but he finally nailed it
and then gave the recipe to everyone in the family.

Peggie
----------
Peggie Hall
Specializing in marine sanitation since 1987
Author "Get Rid of Boat Odors - A Guide To Marine Sanitation Systems and
Other Sources of Aggravation and Odor"
http://shop.sailboatowners.com/detai...=400&group=327

http://www.seaworthy.com/html/get_ri...oat_odors.html

Well Peggy, we're just like family! Post that recipe!!

John
On the 'Poco Loco' out of Deale, MD

On Sat, 08 Nov 2003 10:51:12 +1100, K Smith wrote:

JohnH wrote:
When I was a kid, my dad would take me fishing at one of the fresh water lakes
in Puerto Rico. We would catch a washtub full of catfish and have a fish fry for
the neighborhood that afternoon. My mother would fix hush puppies to go with the
catfish. They were the best hp's I've ever had, and I've not been able to
duplicate them. I can't even come close!

Question: Who has a fantastic hush puppy recipe? Next, what is the recipe. My
mom died several years ago, and one of my biggest boo-boos was my failure to get
that recipe.

Help!

John
On the 'Poco Loco' out of Deale, MD

You mean they're not shoes from the 60s?? or is this your joke about
boil catfish with & shoe for 2 hours; add salt, then eat the shoe??

K
Karen, there is the south, and then there is the deep south. Virginia is the
south. Alabama is the deep south. You are in the deep, deep south. Obviously you
haven't dined on the best the deep south has to offer -- fried catfish and
hushpuppies, with a little cole slaw thrown in to satisfy mama's need for a
veggie.

John
On the 'Poco Loco' out of Deale, MD

On Fri, 07 Nov 2003 23:55:55 GMT, Jim Woodard wrote:

Doesn't do me any good at all. I say hush to my puppy all the time
but it does not work.

Must be from Minneapolis!



JohnH wrote:

When I was a kid, my dad would take me fishing at one of the fresh water lakes
in Puerto Rico. We would catch a washtub full of catfish and have a fish fry for
the neighborhood that afternoon. My mother would fix hush puppies to go with the
catfish. They were the best hp's I've ever had, and I've not been able to
duplicate them. I can't even come close!

Question: Who has a fantastic hush puppy recipe? Next, what is the recipe. My
mom died several years ago, and one of my biggest boo-boos was my failure to get
that recipe.

Help!

John
On the 'Poco Loco' out of Deale, MD


John
On the 'Poco Loco' out of Deale, MD

"JohnH" wrote in message
...
On Sat, 08 Nov 2003 10:51:12 +1100, K Smith wrote:

JohnH wrote:
When I was a kid, my dad would take me fishing at one of the fresh
water lakes
in Puerto Rico. We would catch a washtub full of catfish and have a
fish fry for
the neighborhood that afternoon. My mother would fix hush puppies to go
with the
catfish. They were the best hp's I've ever had, and I've not been able
to
duplicate them. I can't even come close!

Question: Who has a fantastic hush puppy recipe? Next, what is the
recipe. My
mom died several years ago, and one of my biggest boo-boos was my
failure to get
that recipe.

Help!

John
On the 'Poco Loco' out of Deale, MD

You mean they're not shoes from the 60s?? or is this your joke about
boil catfish with & shoe for 2 hours; add salt, then eat the shoe??

K
Karen, there is the south, and then there is the deep south. Virginia is
the
south. Alabama is the deep south. You are in the deep, deep south.
Obviously you
haven't dined on the best the deep south has to offer -- fried catfish and
hushpuppies, with a little cole slaw thrown in to satisfy mama's need for
a
veggie.

John
On the 'Poco Loco' out of Deale, MD

I am a California boy and hated coleslaw until I went to the South. Instead
of mayonnaise they fix it with a sugar and vinegar dressing. Probably black
strap molasses for the sugar.

JohnH wrote:

Well Peggy, we're just like family! Post that recipe!!

Ok

Put 2 tablespoons of lard or Crisco into an 8" cast iron skillet. (Must
be cast iron)
Put in oven and preheat oven to 425(F)

While pan is heating in oven, mix together:

2/3 cup stone ground corn meal (MUST be stone ground!)
1 tsp salt
1 tsp baking soda
1/3 cup self rising flour
2/3 cup butter milk
break 1 egg into it, add enough water to bring liquid to 1 cup
(egg is optional only if hens are laying well...otherwise, just add 1/3
cup water to buttermilk)

When oven is up to temp, pour melted shortening into batter, mix quickly
and pour into preheated pan. Bake at 425 for 25-30 minutes.

This WILL NOT taste like, nor have the same texture as, any corn bread
made from a mix! Corn bread was originally what came to be known as
"soul food." In the old south, flour was a real luxury that only the
rich could afford in enough quantity to make rolls and biscuits...the
poor had to be creative. Corn was plentiful, and so were grist mills to
grind it...buttermilk is what's left after the butter has been churned.
So they learned to make bread from corn meal, butter milk and
lard....with just a little bit of precious flour and some baking soda.

Commercial mixes use ground up corn meal (stone ground meal is crushed
between two big rocks), and include sugar--something no self-respecting
southerner would ever dream of. So those who are used to "yankee"
cornbread prob'ly wont' like the real thing. But to a southerner there's
nothing better than real cornbread slathered with freshly churned butter
and clover honey with a farm breakfast of cured ham, sausage, eggs, and
grits (which are a whole 'nother subject)...biscuits would be an added
luxury.

Peggie
----------
Peggie Hall
Specializing in marine sanitation since 1987
Author "Get Rid of Boat Odors - A Guide To Marine Sanitation Systems and
Other Sources of Aggravation and Odor"
http://www.seaworthy.com/html/get_ri...oat_odors.html

On Sat, 08 Nov 2003 04:25:14 GMT, Peggie Hall wrote:

JohnH wrote:

Well Peggy, we're just like family! Post that recipe!!

Ok

Put 2 tablespoons of lard or Crisco into an 8" cast iron skillet. (Must
be cast iron)
Put in oven and preheat oven to 425(F)

While pan is heating in oven, mix together:

2/3 cup stone ground corn meal (MUST be stone ground!)
1 tsp salt
1 tsp baking soda
1/3 cup self rising flour
2/3 cup butter milk
break 1 egg into it, add enough water to bring liquid to 1 cup
(egg is optional only if hens are laying well...otherwise, just add 1/3
cup water to buttermilk)

When oven is up to temp, pour melted shortening into batter, mix quickly
and pour into preheated pan. Bake at 425 for 25-30 minutes.

This WILL NOT taste like, nor have the same texture as, any corn bread
made from a mix! Corn bread was originally what came to be known as
"soul food." In the old south, flour was a real luxury that only the
rich could afford in enough quantity to make rolls and biscuits...the
poor had to be creative. Corn was plentiful, and so were grist mills to
grind it...buttermilk is what's left after the butter has been churned.
So they learned to make bread from corn meal, butter milk and
lard....with just a little bit of precious flour and some baking soda.

Commercial mixes use ground up corn meal (stone ground meal is crushed
between two big rocks), and include sugar--something no self-respecting
southerner would ever dream of. So those who are used to "yankee"
cornbread prob'ly wont' like the real thing. But to a southerner there's
nothing better than real cornbread slathered with freshly churned butter
and clover honey with a farm breakfast of cured ham, sausage, eggs, and
grits (which are a whole 'nother subject)...biscuits would be an added
luxury.

Peggie
----------
Peggie Hall
Specializing in marine sanitation since 1987
Author "Get Rid of Boat Odors - A Guide To Marine Sanitation Systems and
Other Sources of Aggravation and Odor"
http://www.seaworthy.com/html/get_ri...oat_odors.html

Thanks! Now here's a quickie cornbread (?) that's not too bad.

1 pkg Martha Wash Cornbread mix
1 pkg Martha Wash cornmeal muffin mix.

Do the cast iron skillet in the oven trick.
Mix both pkgs of mix together, following both recipes.

I like to add some prefried bacon chunks, or some corn, or both, along with some
onions.

This ain't real downhome, but it's not a bad substitute if in a rush.

John
On the 'Poco Loco' out of Deale, MD

Thank you both for the recipes, John & Peggie.

Regards
Doug King

"JohnH" wrote in message
...

On Fri, 07 Nov 2003 20:04:29 GMT, "Doug Kanter"

wrote:

"UglyDan®©T" wrote in message
...

Fresh water fishing in Puerto Rico?? UD

Good info on the lakes:
http://www.rainforestsafari.com/Fishing.html



...and...good info on why to be really careful around fresh water lakes
down
the
http://www.who.int/inf-fs/en/fact115.html


Never went in the water! Now I'm glad!!!

Thanks for the URL's, brought back some nice memories. I was 8-11 years
old when
my dad was in the Air Force down there.

John
On the 'Poco Loco' out of Deale, MD

Yeah....bladder cancer from a dip in a cool lake! I don't know if I'd take
little kids fishing there, unless there was a second adult to make sure
their hands never went near their mouths until they'd washed.

"DSK" wrote in message
...


UglyDan®©T wrote:

Jiffy corn muffin mix, Instead of baking, Throw it in your Fry Baby, Fry
Daddy or whatever you heat oil up in.

I'd suggest adding some finely diced onion, preferably wild onion or
ramps.
Used to be relatively common in restaurant hushpuppies but now it is going
the way of sweet iced tea. The South apparently is not going to rise again
after all.....

DSK


Ramps? Anything like the wild garlic sprouts we find in the Northeast around
April/May? Rumor: Munch on a handful of those and early season bugs will
leave you alone while you're trying to fish.

"JimL" wrote in message
...


I understand your 'boo'boo' for not getting that recipe from your
mom, but I was wondering if you had any old cookbooks of hers or if
another family member might. It's just possible she wrote that
recipe down before she had it committed to memory.

-JimL


And, fan through every cookbook she used. If she was anything like my
mother, she had slips of paper stuck all over the place. Be careful with
those slips if you find them. When they were exposed to whatever was on the
cook's hands, like veg oil, they begin to disintegrate. If you find any,
make copies right away.