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FareShare Gazette Recipes -- May 2003 - O's

 

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Old Fashioned Sour Cream Cookies
Oyster Cornmeal Fritters

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                       * Exported from MasterCook *

                     Old Fashioned Sour Cream Cookies

Recipe By     :Jennie
Serving Size  : 48    Preparation Time :0:10
Categories    : Volume 6-05 May 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  flour
  2          teaspoons  cream of tartar
  2          teaspoons  baking soda
     1/2      teaspoon  nutmeg
     1/2      teaspoon  salt
  2               cups  sugar
  1                cup  shortening
  2                     eggs
  1           teaspoon  lemon extract -- or grated lemon rind
     1/2          pint  sour cream

Sift together dry ingredients. Set aside.

Cream together sugar and shortening; add eggs and lemon extract or lemon
rind. Blend and add sour cream.

Combine this mixture with sifted dry ingredients. Mixture will be stiff.

Roll out on floured board, about 1/2-inch thick. Cut in favorite shape. Top
with raisins and/or granulated sugar.

Place on lightly greased cookie sheet.

Bake in 350F. oven for about 10 minutes.

NOTES : These are soft cookies. Store in a covered cookie jar adding a
slice of fresh bread to keep cookies soft.

Contributed to the FareShare Gazette by Jennie; 27 May 2003.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 121 Calories; 6g Fat (41.0% calories 
from fat); 1g Protein; 17g Carbohydrate; trace Dietary Fiber; 10mg 
Cholesterol; 80mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 
0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                         Oyster Cornmeal Fritters

Recipe By     :Ma Chance's French Caribbean Creole Cooking
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 6-05 May 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  canned oysters
                        or 2 to 3 1/2 cups fresh shucked oysters
  1                cup  pancake mix
  2        tablespoons  cornmeal
  1           teaspoon  salt
     1/4      teaspoon  ground pepper
     3/4           cup  corn oil

Drain oysters, reserving liquid.

Mix pancake mix, cornmeal, salt and pepper. The batter must be thick.
Gently fold in oysters.

If the batter is too thick add oyster liquid by the tablespoon until you
get the desired consistency - like heavy cream.

Heat oil in a medium-sized heavy skillet.

Drop in lumps of batter, about 2 tablespoons in size and each containing a
minimum of 2 oysters. Cook until golden brown on one side, about 1 to 2 
minutes. Turn carefully and brown on other side.

Remove fritters with a slotted spoon or strainer and place on paper towel
to remove excess oil.

Makes about 10 fritters.

Hallie's comment: use your favourite pancake batter recipe or even a
packaged mix.

 From Ma Chance's French Caribbean Creole Cooking by Jeanne Louise Duzant
Chance; 1985; G.P. Putnam's Sons.
ISBN 0-399-13035-7.

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 16 May 2003.
www.fareshare.net

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 222 Calories; 18g Fat (72.0% calories 
from fat); 4g Protein; 12g Carbohydrate; trace Dietary Fiber; 21mg 
Cholesterol; 407mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 
3 1/2 Fat.

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