Recipes

Recipes from the kitchen of Cindy Simmons

Here's what's cookin':
FANTASTIC FRIED FISH

	Lawry's Seasoned Salt
	Cracker Crumbs
	Fish of your choice
	1-2 eggs, lightly beaten

Cut fish into serving-size pieces. (thin pieces come out crisper.) Liberally coat fish with seasoned salt; dip individual pieces in eggs, then into cracker crumbs. (It's best to put cracker crumbs into plastic bag ). Shake well and put into skillet filled with approx. 1/2" medium hot shortening. Fry until golden brown. -

Does not take more than five minutes per side to be done. Eat while warm and crisp.

Here's what's cookin':
HUSH PUPPIES

	1/2 Large onion (chopped fine)
	1/6 Bell pepper (chopped fine)
	1 C Corn meal (water ground)
	1 C Self-rising flour
	4 tsp Baking powder
	1 tsp Salt
	1 tsp Pepper
	3 Tbsp Sugar
	2/3 C Buttermilk (approx.)
	1 Egg

Mix all ingredients together and dip by teaspoonsful into about 2 inches hot shortening. Turn them over frequently, and cook about 3-5 minutes until done.

Here's what's cookin':
THREE WEEKS SLAW

	3 # White cabbage (shredded or chopped fine)
	1 Green pepper, chopped fine
	2 med Onions, chopped fine
	2 C Sugar

Mix these ingredients and let stand while preparing 1 cup Crisco oil, 1 cup white vinegar, and 1 Tbsp. salt. Bring to boil. While hot, pour over cabbage mixture and stir well. May be stored in a covered container in refrigerator for up to 3 weeks. Delicious!

Here's what's cookin':
CINDY'S MILLION-DOLLAR SALAD DRESSING

1 pt. Salad oil 2 tsp. Celery salt

2 tsp. Salt 2 tsp. Grated onion

2 tsp. Paprika 1 C. Sugar

2 tsp. Dry mustard 1/2 C. Vinegar

Heat salad oil until just barely warm. Add remaining ingredients; beat on medium speed until thickened. Yield: 1 pint.

Here's what's cookin':
CINDY'S HONEY MUSTARD DRESSING

1/4 c Vegetable oil

1/2 c Honey

1/4 c repared mustard

1 tb Apple cider vinegar

1/2 ts Onion salt

1/4 ts Ground red pepper

1 1/2 c Mayonnaise

Whisk together oil, honey, vinegar, salt and red pepper. Add mayonnaise whisking until completely smooth. Cover and refrigerate 6 to 8 hour for flavors to blend, or store in refrigerator up to one week. Yield: about 1 pint.