Name: Hushpuppies
Ingredients: 1 c Cornmeal; 1/2 c All-purpose flour; 1/2 c Corn flour; 1 tb Baking powder; 3/4 ts Ground cayenne pepper; 1/2 ts Salt; 1/2 ts Black pepper; 1/2 ts Dried thyme leaves; 1/4 ts White pepper; 1/8 ts Dried oregano leaves; 1/4 c Vy fine chopped green onions; 1 1/2 ts Minced garlic; 2 Eggs, beaten; 1 c Milk; 2 tb Pork lard; Vegetable for deep frying

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Meats, Vegetables	Cajun	Cajun, Breads	30	Servings

INGREDIENTS

1	c	Cornmeal
1/2	c	All-purpose flour
1/2	c	Corn flour
1	tb	Baking powder
3/4	ts	Ground cayenne pepper
1/2	ts	Salt
1/2	ts	Black pepper
1/2	ts	Dried thyme leaves
1/4	ts	White pepper
1/8	ts	Dried oregano leaves
1/4	c	Vy fine chopped green onions
1 1/2	ts	Minced garlic
2		Eggs, beaten
1	c	Milk
2	tb	Pork lard
		Vegetable for deep frying

INSTRUCTIONS

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 lard (or other fat) to a boil; remove from heat and add to
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 tablespoonsfuls 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. Makes about 30 hushpuppies. From
Paul Prudhomme's "Louisiana Kitchen"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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