Beignets (French doughnuts)

Ingredients: 1/2 Cup butter 1 cup hot water 1 cup flour, sifted A good pinch of salt 4 eggs Powdered sugar Oil for deep frying 1 cup sifted flour A good pinch of salt Instructions: Drop 1/2 cup of butter and a good pinch of salt into a skillet containing 1 cup of hot water. Bring to a boil and add 1 cup of sifted flour. Stir and cook thoroughly until it comes together and pulls away from the skillet. Turn off heat and add 4 eggs. You must beat after each egg you put in. Now the dough is ready to drop into deep fat, which should have been raised to 375 degrees. As the beignets brown, they will turn over by themselves. Have some heavy brown paper laid out and dip them out and onto the paper as they are ready. Drain well and immediately sprinkle with powdered sugar. They must be served right away, usually with a castor of sugar on the table so that more can be added as your guests turn them over. Note: Goes well with coffee.
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Hush Puppies

Ingredients: 2 Cups Corn Meal 1 Teaspoon Baking Powder 1 Onion (Grated) 1/2 Cup Flour 1 Teaspoon Salt 1 Egg milk (just enough to make dough) Oil or Fat for frying Instructions: Combine dry ingredients, mix well and make hole in the center. Add egg and milk to make a stiff dough. Shape into balls and drop into fat, fry until golden brown.
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Hot Water Cornbread

Ingredients: 3 tablespoons oil (shortening, liquid oil or drippings) 2 cups Self-Rising White corn meal mix 1 1/2 cups hot water 1 egg (beaten) enough oil to fry with   Instructions: Combine first two ingredients and the beaten egg. Then slowly add hot water mixing as you pour. Once all water has been added and no lumps are left, start molding the meal mix with your hands into 3 inch patties. Slowly add patties to hot grease fry on one side till edges are crisp (about 5 minutes), then turn cooking another 2-3 minutes. Pat excess oil off with paper towel. Serve warm. Makes approximately 15 cakes   If you’d like to try Hot Water Cornbread without frying. ¬†You can try this Hot Water Cornbread recipe for the NuWave Oven.
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Rich Crescent Roll Donuts

Ingredients: 1/2 cup sugar 1/2 cup shortening 1/2 teaspoon salt 2 eggs 2 yeast cakes 3/4 cup of lukewarm milk 4 1/2 cups of sifted flour Instructions: Dissolve yeast in 3/4 cup of lukewarm milk. Stir in milk with yeast, add 4 1/2 cups of sifted flour and mix like dough. Cover dough with damp cloth and let rise for about 1 1/2 hours. Roll 1/3 of an inch thick. Let rise on board until light, drop in hot fat.
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Momma Super Bad Fried Corn

Ingredients: 6 ears of fresh corn on the cob 1/2 cup of green bell pepper 1/2 cup of red bell pepper 1/2 cup of sweet red onion 1 tsp. of paprika salt and pepper(suit to taste) 4 tbsp. of margarine {roux mixture} 3/4 c of warm water with 1 tbsp. all-purpose flour Instructions: Cut kernels from corn cob, being careful not to cut to far below the corn surface. Turning the knife over to blunt surface, starting at the largest end, firmly apply pressure from top to bottom. This will release the milk from the corn. In a large bowl add peppers, onion, paprika, salt and pepper, combine with corn mixing well. In a large skillet melt margarine at low heat. Add corn mixture and stir. After about a few minutes add the roux mixture, remember fried corn is a recipe that you can’t leave alone. Stirring is very important or it will burn. Simmer on medium low heat for about an hour. It’s worth every minute. Serves 4
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Deborah’s Louisiana Fried Spicy Cabbage

Ingredients: 2 pounds finely diced cabbage 1 pound finely chopped bacon 1 medium onion 2 tablespoon Red Pepper Flakes 1/2 teaspoon salt (optional) 1/2 teaspoon black pepper Instructions: Fry bacon until crisp and well browned. Add chopped onion and stir until limp. Add pepper flakes, cabbage, salt & pepper. Stirring well so that all the cabbage is coated. Cover and cook over low heat until cabbage is limp and tender.
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