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

"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.

"Calif Bill" wrote in message
ink.net...


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.



Marzetti makes a pretty good cole slaw dressing in a jar. But, stores never
put it right there with the other salad dressings. It's always off to the
side with the quirky stuff, with names like "Organic Sue's Stone Ground
Poppy Seed Dressing". There's also a dry mix that my ex's mother uses which
is spectacular. She says the stores keep it in the produce department.
Greenish packet. I think she just adds milk.

On Sat, 08 Nov 2003 13:46:36 GMT, "Doug Kanter"
wrote:

"Calif Bill" wrote in message
link.net...


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.



Marzetti makes a pretty good cole slaw dressing in a jar. But, stores never
put it right there with the other salad dressings. It's always off to the
side with the quirky stuff, with names like "Organic Sue's Stone Ground
Poppy Seed Dressing". There's also a dry mix that my ex's mother uses which
is spectacular. She says the stores keep it in the produce department.
Greenish packet. I think she just adds milk.


Try this "Old-Fashioned Sweet-Sour Cole Slaw" from the Brookville
Hotel (Since 1870) in Brookville, Kansas

1 1/2 pounds shredded green cabbage
1 teaspoon salt
2/3 cups sugar
1/3 cup vinegar
1 cup whipping cream

Place shredded cabbage in covered dish in refrigerator for several
hours. Mix ingredients in order giver 30 minutes before serving.
Chill and serve.

I always hated Cole Slaw till I tried this recipe.

Mark E. Williams

On Sat, 08 Nov 2003 13:46:36 GMT, "Doug Kanter"
wrote:

"Calif Bill" wrote in message
link.net...


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.



Marzetti makes a pretty good cole slaw dressing in a jar. But, stores never
put it right there with the other salad dressings. It's always off to the
side with the quirky stuff, with names like "Organic Sue's Stone Ground
Poppy Seed Dressing". There's also a dry mix that my ex's mother uses which
is spectacular. She says the stores keep it in the produce department.
Greenish packet. I think she just adds milk.


Also from the Brookville Hotel comes:

Fresh Frozen Country CREAMED STYLE CORN

2 1/2 Lb. box of frozen corn
1 teaspoon salt
3 teaspoons sugar
3/4 cup whipping cream or coffee cream
2 to 3 teaspoons cornstarch

Cook corn in a small amount of water. Add salt, sugar, and cream.
Bring to a boil and thicken with a mixture of cornstarch and a little
cream.
Serves 20 )

Mark E. Williams

same here as well, except growing up on NE, it is not exactly the Mecca of
southern cooking. now if you want to debate pizza, bring it on!

anyone else have goobers in their cole slaw? my friend's dad from Oklahoma
makes it from scratch when he visits and i can eat it by the bowl full.


"Calif Bill" wrote in message
ink.net...
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.

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. 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.

If you do try 'House of Autry' hush puppy mix, I suggest you back
off a wee bit from their suggestion of how much water to add. If you
don't, it can be a bit to runny and is hard to get a decent shape on
them as you scoop them into the oil. Since they cook so quick, you
can snack on them as you're working hard at that fish-fry. :^)

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



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

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

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.


Onion is great in hushpuppies.


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.


Boiled okra transcends dreadful. It smells funky, too, and it has a
slime-covered texture. But fried okra is great.




--
Email sent to is never read.

Absolutely! But this mix has onions in it. Just looked at
the package I had and it says 'HushPuppy Mix with Onions'.
However, I don't know if this means they also sell a mix
without onions.

-JimL

Harry Krause wrote:

Onion is great in hushpuppies.