12:05 AM 3/20/98
fred towner rfc

This first one, by Alex Patout, is my favorite.  Alex has a great restaurant
in New Orleans.

    *************************************
    ***** Alex Patout's Hushpuppies *****
    *************************************

    Categories: Cajun           Breads

    Calories     per serving:             Number of Servings:   6
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:

    INGREDIENTS ------------------------------------------------------------

       1 1/2    cup   yellow cornmeal
       1/2      cup   all-purpose flour
       1              green onion - chopped fine
       2        tsp   baking powder - double acting
       1        tsp   salt
       3/4      cup   milk
       1              egg
                      vegetable oil for deep-frying

    DIRECTIONS  ------------------------------------------------------------

    In a medium mixing bowl, combine the cornmeal, flour, green onion,
    baking powder, and salt.  Beat together the milk and egg in a cup and
    stir into the dry ingredients, just enough to moisten the dry
    ingredients thoroughly

    Pour the oil into a heavy skillet or wide pot to a depth of 2-3
    inches.  Heat to 350 F.  Drop the batter by tablespoonfuls into the
    oil, being careful not to crowd the pot (fry in batches, if
    necessary).

    Fry the hushpuppies until crips and golden, about 3 minutes.  Remove
    with a slotted spoon and drain on paper toweling.  Serve hot.

    Serves 6-8

    From Alex Patout's "Cajun Home Cooking"

    *** Recipe Via Compu-Chef (tm) ***

    ***********************
    ***** Hushpuppies *****
    ***********************

    Categories: Southern        Cajun           Breads

    Calories     per serving:             Number of Servings:  30
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:

    INGREDIENTS ------------------------------------------------------------

                      -------FLOUR MIXTURE--------
       1        cup   Cornmeal
       1/2      cup   All-purpose flour
       1/2      cup   Corn flour (see note)
       1        Tbsp  Baking powder
       3/4      tsp   Cayenne pepper
       1/2      tsp   Salt
       1/2      tsp   Black pepper
       1/2      tsp   Dried thyme leaves
       1/4      tsp   White pepper
       1/8      tsp   Dried oregano leaves
                      --------INGREDIENTS---------
       1/4      cup   Finely chopped green onions
       1 1/2    tsp   Minced garlic
       2        ea    Eggs, beaten
       1        cup   Milk
       2        Tbsp  Unsalted butter
       1        x     Vegetable oil for frying

    DIRECTIONS  ------------------------------------------------------------

    NOTE: Corn flour is available at health food stores.
    Combine all the dry ingredients in a large bowl, breaking up any
    lumps. Stir in the green onions and garlic.  Add the eggs and blend
    well.    In a small saucepan bring the milk and butter (pork lard,
    vegetable oil, chicken fat or bacon drippings may be used) to a boil;
    remove from heat and add flour mixture, half at a time, stirring well
    after each addition.  Refrigerate 1 hour.    In a large skillet or
    deep fryer, heat 4 inches of oil to 350F.  Drop the batter by
    tablespoonfuls into the hot oil.  Do not crowd.  Cook until dark
    golden brown on each side and cooked through, about 1 minute per side.
     Drain on paper towels.
    From Chef Paul Prudhomme's "Louisiana Kitchen"

    *** Recipe Via Compu-Chef (tm) ***

    ***************************************
    ***** Justin Wilson's Hushpuppies *****
    ***************************************

    Categories: Cajun           Breads

    Calories     per serving:             Number of Servings:   0
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:

    INGREDIENTS ------------------------------------------------------------

       2        cup   cornmeal
       1        cup   flour
       1        tsp   baking powder
       1        tsp   salt
       1/2      tsp   soda
       1/2      cup   parsley - finely chopped
                      garlic powder to taste (about 1/2 tsp)
                      cayenne pepper to taste
       2              eggs - beaten
       1        cup   buttermilk
       1        cup   green onion - chopped fine
       2        Tbsp  cooking oil - or bacon drippings
                      deep fat (oil) for frying

    DIRECTIONS  ------------------------------------------------------------

    Combine all dry ingredients.  Add eggs, buttermilk, onions and oil or
    bacon drippings.  Mix well.  Drop in deep hot fat by spoonfuls and
    brown on all sides.

    Justin Wilson says in his book "Outdoor Cooking with Inside help"
    "Hush Puppy is an old Southern term that originated after the Civil
    War.  people didn't have enough for themselves to eat, let alone feed
    their dogs, so when the old hounds started barking from hunger, they
    would throw pieces of fried corn bread to them, yelling `Shut up dog!
    Hush puppy!"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Gary W.---Hushpuppy Recipe (dgaulden@caverns.net (Gaulden, Danny), 22:00)
Resent-From: 
             bbq@listserv.azstarnet.com
         To: 
             bbq@listserv.azstarnet.com


Gary,
   Here's the hushpuppy recipe.  Hope you enjoy making them, and they turn
out a success    for you.  Sorry it took so long to reply.  Been busy as a
cat covering up...well you    know.  

    1 cup cornmeal
    1 teaspoon baking powder
    1 teaspoon salt
    1 teaspoon sugar
    1 cup flour
    1 egg
    3/4 cup milk*
    dash red pepper
    green onion tops -- chopped
    1 tablespoon onion -- grated
    
    This is a recipe that we have made for decades, and is from the "River
Road
    Recipes", published by the Junior League of Baton Rouge, La. 1963.  The
key to this
    recipe, and these hush puppies is the GREEN ONION TOPS...the way they
have, and         always will be made in South Louisiana.
    
    Sift dry ingredients into bowl. Beat egg, add milk, and add this to
cornmeal            mixture. Add onion and red pepper. Drop by spoonful in
hot deep fat (375 deg.) and      fry until brown.
    This makes approximately two dozen. While there is a great deal of
speculation as to     the origin of hushpuppies, there should be no
speculation on the tastiness of           these. Quoted from Mrs. Robert
Bowlus.

       Danny 

*cooknredhd@aol.com uses jalapeno and sometime subs 8 oz creamed corn for the milk.
check, you may have to add a little milk too.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

8:47 PM 8/27/98
don cook bbq list

HUSH PUPPIES.

3 cups self rising white cornmeal
1 cup all purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon onion powder or 1 med. onion chopped fine (optional)
2 1/4 cups buttermilk
2 tablespoons bacon dripping (optional)

Combine all dry ingredients. Add buttermilk and bacon drippings and stir
mixture
until
well blended.  Pour about 4 inches of cooking oil into saucepan or deep
fryer to
350
degrees.  With a teaspoon, scoop some batter and with your finger slid it
into
the oil. As
hush puppies float to the top, turn them so they brown evenly.  Drain on
paper
towels.
Makes about 3 dozen.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`
Big Jim BBQ List

Here's three recipes one plain and 2 fancied up. Two are mine and one is
Pop Dees. I served all three at the Q-Fest. The plain ones with the catfish
and cheese grits and the other 2 with our Saturday Q.
Hint, when dropping the spoonfulls of batter into the grease, dip the spoon
in the grease before dipping the spoon in the batter and when the batter
starts to stick to the spoon wipe it off with a paper towel. Don't over
load
the spoon with batter. The cooked pups should be between 1" and 1.5" in
diameter.

                                                        Hushpuppies

Plain Hushpuppies


2 C  self-rising white cornmeal mix
1 medium onion, finely chopped
1/2 tsp salt
1/2 tsp black pepper
1 egg beaten
3/4 C milk or buttermilk


Mix dry ingredients and onion together. Mix in the egg and milk/buttermilk.
This should be a thick moist mixture.

Heat oil in a deep fryer or deep skillet/wok to 350 degrees. Drop by
teaspoons into the pan. Fry until golden brown. Drain on paper towels
----------------------

Pop Dees Tuna/Tomato Hushpuppies

4 c white selfrising cornmeal mix
2 eggs
16 oz can stewed tomatoes mashed with juice from can
2 small cans white tuna in water (don't drain)
1/2 c finely chopped onions
1/2 ts salt

Mix tuna, tomatoes, eggs and salt until well blended. Add cornmeal mix
until
it makes a stiff moist batter.
Drop by teaspoon (like you stir tea with) into 350 degree oil and fry until
golden brown. drain on paper towels and eat.
----------------------------------------------------

Big Jim's Jalapeno and Cheddar Hushpuppies

2 c white selfrising cornmeal
2 eggs
1/4 c fine chopped onions
1/4 c shredded cheddar cheese
1/4 c fine chopped japaleno peppers
1/4 ts salt
Orange juice

Mix all ingredients until well blended. Add orange juice until it makes a
stiff moist batter.
Drop by teaspoon (like you stir tea with) into 350 degree oil and fry until
golden brown. drain on paper towels and eat.


James A. "Big Jim" Whitten
bigjim@atlantic.net
http://www.atlantic.net/~bigjim
************************************

------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Justin Wilson's Hush Puppies
Categories: Cajun Breads        
  Servings: 48

      2 c  Cornmeal                            1 x  Ground cayenne pepper   
      1 c  Plain flour                         2 ea Eggs, beaten   
      1 t  Baking powder                       1 c  Buttermilk   
      1 t  Salt                                1 c  Green onion, finely chopped  
    1/2 t  Soda                                2 T  Bacon drippings, hot   
    1/2 c  Parsley, finely chopped           1/2 t  Garlic powder (to taste)   
      1 x  Deep fat for frying           
 
  Combine all dry ingredients.  Add eggs, buttermilk, onions,
  and oil or bacon drippings.  Mix well.  Drop in deep hot fat
  by spoonfuls and brown on all sides.
  Now, I said above that this makes 48, I've never counted, so I
  don't know for sure.  But it sure does make a bunch.  The main
  reason why I said 48 is because the program, MenuMaster, won't
  let you past that field unless you tell it something.
  Justin Wilson says, "Hush puppy is an old Southern term that
  originated after the Civil War.  People didn't have enough for
  themselves to eat let alone feed their dogs, so when the old
  hounds started barking from hunger, they would throw pieces of
  fried corn bread to them, yelling, 'Shut up, dog!  Hush puppy!"

xxxxx=======xxxxxx==========x


Tuna/Tomato Hushpuppies
(Big Jim)
4 c white selfrising cornmeal mix
4   eggs
16 oz can stewed tomatoes mashed with juice from can
2 s  cans white tuna in water (don't drain)
1/2 c  finely chopped onions
1/2 ts salt

Mix all ingredients until well blended. Makes a stiff moist batter.
Drop by teaspoon (like you stir tea with) into 350 degree oil and fry until
golden brown. Drain on paper towels.

<<>>
  Plain Hushpuppies (Big Jim)

 1 C cornmeal
 1 C flour
 1 medium onion, minced
 2 tsp baking powder
 1 tsp salt
 1/2 tsp black pepper
 1 egg beaten
 3/4 C buttermilk
 3 C vegetable oil

 Mix dry ingredients and onion together. Mix in the egg and buttermilk. This
 will be a thick mixture. Let sit for a 1/2 hour.

 Heat oil in a deep fryer or deep skillet/wok to 375 degrees. Drop by
teaspoons into the pan. Fry until golden brown. Drain on paper towels; serve
immediately with ketchup, butter, malt vinegar or honey

 I also do variations using minced vegetables in the batter and jalapeno
peppers.

<<<>>>

Japaleno and Cheddar Hushpuppies (Big Jim)

  2 c white selfrising cornmeal
  2   eggs
  1/4 c fine chopped onions
  1/4 c shredded cheddar cheese
  1/4 c fine chopped japaleno peppers
  16 oz creamed style corn
  1/4 ts salt
  1 tb sugar

 Mix all ingredients until well blended. Makes a stiff moist batter.
 Drop by teaspoon (like you stir tea with) into 350 degree oil and fry until
 golden brown. drain on paper towels and eat.



     