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Hoecakes
1 cup self-rising flour
1 C. self-rising cornmeal
2 eggs
1 T. sugar
3/4 C. buttermilk
1/3 C. water plus 1 T. water
1/4 C. vegetable oil or bacon grease
Oil or butter for frying
Mix all ingredients well except for frying oil. Heat oil in a skillet over
medium heat. Drop mixture by tablespoonfuls into hot skillet. Use approximately
2 tablespoons batter per hoecake.
Brown until crisp; turn and brown on other side. Drain on paper towels. Leftover
batter will keep in refrigerator for up to two days. Makes about 17 hoecakes.
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Turkey Noodle Casserole
3 T. butter
1/2 C. chopped green bell peppers
1/2 C. chopped green onions
2 C. cooked wide noodles
3 C. cooked turkey
1 can cream of chicken soup
1/2 C. milk
1 small can mushrooms
12 oz. cottage cheese
12 oz. shredded Cheddar cheese
Salt to taste
1/2 C. Parmesan cheese
Preheat oven to 350° F. Grease a 9-by-13-inch pan.
In a medium skillet, melt butter; add peppers and onions and sauté until soft.
Place sautéed vegetables in a large bowl; add noodles, turkey, soup, milk,
mushrooms, cottage cheese, Cheddar cheese and salt. Pour into prepared pan.
Sprinkle with Parmesan cheese. Bake until bubbly.
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