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Family Passalong Recipes
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Recipes
Family Passalong Recipes
<font face="arial, helvetica, sans-serif" size="1">Share your favorite recipe in this tasty cooking message board where you'll find meal ideas that range from simple and easy, to challenging culinary delights!</font>
Southern Fried Corn Bread (Hot Water Bread) 1 cup self-rising cornmeal (white or yellow) 1/3 cup self-rising flour pinch of salt Boiling water Canola oil for frying (about 1/2 inch in skillet)
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Cat:5f741fa8-d363-4f3e-9e55-49d9fc9c8a8eForum:2025822e-ef04-446d-904d-95b8a0c55b30
Cat:5f741fa8-d363-4f3e-9e55-49d9fc9c8a8eForum:2025822e-ef04-446d-904d-95b8a0c55b30Discussion:11e6b4bf-5135-460c-895c-1c1c7ce5f367
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Family Passalong Recipes
posted at March 13, 2012 4:52 PM EDT
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Posts: 601
First: December 16, 2009 Last: May 17, 2013 |
  Southern Fried Corn Bread (Hot Water Bread) 1 cup self-rising cornmeal (white or yellow) 1/3 cup self-rising flour pinch of salt Boiling water Canola oil for frying (about 1/2 inch in skillet) Put the kettle on to boil the water. It must be at a full boil before using. Mix together the self-rising cornmeal and self-rising flower with the salt. When water comes to a rolling boil (and not before) pour into flour/meal mixture. Pour in enough to make a mixture that can be formed into mounds by hand. I never measure the water. If you find the mixture is too thin then add more cornmeal. It should be stiff and hold together well. Mound by hand into pones. Flatten pones leaving a hand print on each. Heat canola oil in a skillet until it is medium hot but not smoking hot. Place the pones into the oil and fry each side until golden brown. Eat with turnip or mustard greens and black eyed peas. This is what you "sop" the "pot liquor" from the greens with. This recipe has been on both my father's and mother's side of the family for generations. It took me a while to perfect it. For something so simple it can be a disaster if not done correctly. Remember: Use self rising flour and cornmeal (you can use the non self-rising but must add baking powder). The water must be at a rolling boil. If your hands are sensitive to the hot meal keep a bowl with ice water to dip them in to keep them cool. The oil must be at the right temperature or the pones will be too brown on the outside and not completely cooked on the inside. They should be crunchy on the outside and light and fluffy on the inside. I would love to have family recipes from other families if anyone is willing to share. |
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Re: Family Passalong Recipes- Zoe's Easy Breezy Quiche from Federal Hill, Baltimore
posted at June 14, 2012 4:17 PM EDT
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Posts: 934
First: September 16, 2011 Last: May 17, 2013 |
This is truly easy! I made it for our church refreshments, and it was delicious! I used extra onions, broccoli, diced ham and mushrooms, You can mix and match the cheese and vegetables as you like! Zoes Easy Breezy Quiche 4 eggs 1/2 cup heavy cream 1 cup sharp cheddar, Gruyere, or any desired cheese 1/4 to 1/2 cup mayo 2 Tbsp. flour 1 cup cooked and chopped spinach, broccoli, mushrooms, and /or other vegggies 1 cup chopped bacon or ham (optional) 1 premade pie crust (frozen whole wheat works great) Directions: Preheat oven to 350 degrees Whisk eggs, cream, mayo, flour, and then fold in remaining ingredients. Add cheese at the end until just blended. Pour mixture into frozen or unbaked pie crust. Bake 45-50 minutes. By Zoe Saint- Paul Federal Hill Cooks! , 2010 ENJOY! |
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Re: Family Passalong Recipes
posted at July 24, 2012 3:43 PM EDT
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Posts: 23
First: July 20, 2012 Last: August 15, 2012 |
I am looking for some good recipes for my websites ( http://bescover.com ) Facebook page. Can I put this recipe on it? It would fit in very well, as it lists bed and breakfast inns across America and we have many from the South. |
