MEXICAN HUSH PUPPIES



2 cups self-rising cornmeal

1 cup self-rising flour

3 tbsp. sugar

3 large eggs, slightly beaten

1/2 cup milk

1 (14-3/4 oz.) can cream-style corn

1-1/2 cups (6 oz.) shredded sharp Cheddar cheese

2 cups chopped onion

2 jalapeño peppers, seeded and chopped

2 tsp. chili powder

vegetable oil



Combine first 3 ingredients in a large bowl; make a well in center of

mixture. Combine eggs and next 6 ingredients in a bowl; add to dry

ingredients, stirring just until moistened. Pour oil to depth of 2"

into a Dutch oven; heat to 375 deg. Drop batter by rounded tbspfuls

into hot oil; fry hush puppies, a few at a time, 3 minutes or until

golden, turning once. Drain on paper towels.



Yield: 40 hush puppies.

Shrimp Stuffed Hush Puppy Batter



Makes about 24-26 small or 15-18 large hush puppies



Ingredients



1-1/2 cups yellow cornmeal

1 small jar pimento's

1/2 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk use a little more if you need to for blending .

1/4 cup sliced and diced green olives

1 small onion, minced

1 egg, lightly beaten

1 heaping cup tiny salad shrimp peeled

Two Tablespoons of butter added to boiling water



Combine cornmeal, flour, baking powder and salt in medium bowl. Add milk,

onion,pimento'<WBR>s ,olives and egg. Place shrimp in a sauce pan with water and

butter bring to a boil and reduce heat for 1 minute DRAIN and add

shrimp to

batter. Stir until well blended. Allow batter to stand 5 to 10 minutes

before

frying. In a fryer or deep skillet with your favorite oil. fry until

golden brown

and drain on paper towels

Sausage and Green Chile Hush Puppies



Yield: 10 servings



1/2 cup Yellow Corn Meal

1 1/4 tsp baking powder

1/8 tsp cayenne pepper

1/4 tsp salt

1/4 cup all-purpose flour

1 large egg, lightly beaten

1/4 cup milk

1 can (4-oz.) Diced Green Chiles

4 oz sausage, cooked, crumbled and drained

1/4 cup diced red bell pepper

1/4 cup frozen corn

2 cup vegetable oil, for frying

1 cup Salsa Mild ( or heat Level of your choice )



Procedures



SIFT together cornmeal, baking powder, cayenne pepper, salt and flour in

small bowl.

COMBINE egg and milk in medium bowl; add cornmeal mixture and mix well.

Add chiles, sausage, bell pepper and corn; stir just until combined.

HEAT approximately 1½ inches of oil in skillet to 350° F.

Drop 1 tablespoon portions of batter into oil and fry 2 to 2½ minutes,

turning as needed, until golden brown on all sides.

Drain on paper towels.

South Texas Style Tartar Sauce
2 tablespoons finely chopped onion
2 tablespoons finely chopped dill pickle
5 pimento-stuffed green olives, drained and minced
1 tablespoon minced fresh parsley
1 cup mayonnaise

Once you have chopped the onion, dill pickle, olives and parsley, pile them all together and continue to mince until blended. Spoon mayonnaise into a serving bowl, and stir in the minced mixture. Cover and refrigerate until ready to serve.
Yield: 16 Servings

Susie's Tarter Sauce
1/2 cup mayonnaise
2 teaspoons pickle relish, drain
1/2 teaspoon pickle relish juice
2 teaspoons pimentos
1-1/2 teaspoon grated onion

Mix all this together and put in the refrigerator for at least an hour or more.

Jalapeno and Shrimp Hush Puppies

Ingredients:

1/4 C. minced onion
1/4 lb. raw shrimp, shelled, deveined
1 whole Jalapeno, seeded, minced
1 tsp. chopped fresh parsley
2 tsp. vegetable oil
2 C. white cornmeal
1 Tbs. all-purpose flour
1 tsp. baking powder
1 tsp salt
1 1/2 C. water
1 egg, lightly beaten
1 Tbs. melted bacon drippings
Oil, sufficient for deep frying

Instructions:

Saute onion, shrimp, jalapeno, parsley in 2 tsp. oil, 1-2 min.
Set aside. Mix together cornmeal, flour, baking powder, salt.
Bring 1 1/2C. water to roiling boil. Take pan off heat. our in
cornmeal mixture, beat well. Cool 2-3 min.
Add sauteed ingredients, egg, bacon grease, beating well after
each addition.
Completed dough should be fairly dry but not cohesive. Cool.
Fill pan with 3-4 in. oil. Bring to 375F.
Drop full teaspoons of dough into hot oil and fry about 1 min.,
until golden brown and cooked through.
Drain and serve hot.

Makes about 30

Jalapeno Hush Puppies

From Taste of Home









INGREDIENTS



1 cup cornmeal



1/2 cup self-rising flour



1 tablespoon sugar



1-1/2 teaspoons baking powder



1/2 teaspoon salt



1 egg, lightly beaten



1 cup milk



1/2 cup diced onion



1 tablespoon diced jalapeno pepper



Oil for deep-fat frying



SERVINGS 9



CATEGORY Appetizer



METHOD Deep-Frying



PREP 10 min.



COOK 20 min.



TOTAL 30 min.







DIRECTIONS



In a bowl, combine the cornmeal, flour, sugar, baking powder and

salt. Combine the egg, milk, onion and jalapeno; stir into dry

ingredients just until moistened. In an electric skillet or deep-fat

fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry

for 2 minutes or until golden brown, turning occasionally. Drain on

paper towels. Serve warm. Yield: 3-1/2 to 4 dozen. Editor's Note: As

a substitute for self-rising flour, place 3/4 teaspoon baking powder

and 1/4 teaspoon salt in a 1/2 cup measuring cup. Add all-purpose

flour to measure 1/2 cup.

Down Home Hush Puppies

From Reminisce









INGREDIENTS



1 cup cornmeal



1 cup self-rising flour



1-1/2 teaspoons baking powder



1/2 teaspoon salt



1 large onion, chopped



2 jalapeno peppers, seeded and diced



1/4 cup sugar



1 egg



1 cup buttermilk



Vegetable oil



SERVINGS 15



CATEGORY Breads



METHOD Baked



PREP 15 min.



COOK 20 min.



TOTAL 35 min.







DIRECTIONS



Combine first seven ingredients; mix well. Add egg and buttermilk;

stir until dry ingredients are moistened. Set aside at room

temperature for 30 minutes. Do not stir again. Heat 2-3-in. of oil in

a frying pan to 375°. Drop batter by rounded tablespoonfuls into oil.

Do not disturb or stir batter when dipping spoon. Fry until golden

brown on one side, about 1-2 minutes. Turn and brown other side.

Drain on paper towels. Repeat until all batter is fried. Serve

immediately. Yield: 2-1/2 dozen. Editor's Note: As a substitute for 1

cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2

teaspoon salt in a measuring cup. Add all-purpose flour to measure 1

cup.

Southern Hush Puppies



Hush Puppies are traditionally made with fine ground White Cornmeal

but you can also use Yellow Cornmeal, too.



3/4 cup white cornmeal

1/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk**<WBR>*

1`whole egg

2 tablespoons ham or bacon drippings (or butter)

1 medium white onion, peeled and finely chopped

3 to 4 cups oil for deep frying oil in deep fryer to 375° F





METHOD



Place dry ingredients in a bowl and mix well.



Add remaining ingredients and thoroughly mix.



When the oil is ready, drop a tablespoon of the batter into the hot

oil, shaping slightly with your hand. This makes one Hush Puppy. Cook

three or four at a time until light brown. They will usually turn

over once.



Drain on paper towels and serve hot. Good with fried chicken or

catfish. Makes 12 to 14 hush puppies.



***You may substitute for the buttermilk by placing 1 teaspoon of

either vinegar or lemon juice, along with a pinch of salt in one-half

glass of whole milk. Let stand for 10 minutes before using.

Bacon Hush Puppies





Prep Time: 10 min

Total Time: 25 min

Makes: 10 servings, about 4 hush puppies each



1 cup cornmeal



1 cup flour



1 tsp. CALUMET Baking Powder



1/2 tsp. baking soda



1/4 cup KRAFT 100% Grated Parmesan Cheese



1 cup buttermilk



2 eggs



1/2 cup OSCAR MAYER Real Bacon Bits



Hot oil for frying (about 3-1/2 cups)



MIX cornmeal, flour, baking powder, baking soda and cheese in medium

bowl. Add buttermilk, eggs and bacon bits; stir just until blended.



HEAT oil in large saucepan to 375°F. Drop tablespoonfuls of batter,

in batches, into hot oil; cook 2 to 3 min. or until browned on both

sides. (Hush puppies will float to the top as they cook.) Remove hush

puppies from oil with slotted spoon; drain on paper towels.



PLACE in shallow pan in warm oven to keep warm until ready to serve.

Hush Puppies

These are a must when you are serving any fried fish. They are also

irresistible all by themselves.

3/4 cup corn meal

1/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk

1 egg

2 teaspoons bacon drippings, melted

1/3 cup finely chopped onion

Crisco or other vegetable shortening for frying

Combine all the ingredients together in a large bowl, and mix well.



Melt enough shortening in a skillet or deep fryer to completely cover

the hush puppies. Heat to a temperature of 375°F. Drop batter by

spoonfuls (approximately 1-1/2 inches in diameter), a few at a time,

into the hot oil and deep fry until crisp and golden brown, 2 to 3

minutes.



Drain on paper towels, and serve at once. Makes about a dozen.



Note: Test your first hush puppy. Fry it until the color is right,

then remove it and cut in half to make sure it is cooked through.

Then you can eat it.

Sweet Hushpuppies

Ingredients:
1 Box of Jiffy muffin mix (blue box)
1/2 cup of Cornmeal Mix
1/4 cup instant mashed potato flakes
1 Large egg
1 tablespoon sugar
1/3 teaspoon of Dillweed or to taste
Pinch of Kosher salt
1 medium chopped yellow onion (vidalia is good when in season)
1 tablespoon of chopped jalepeno peppers (jar) & alittle of the
juice
1/2 cup of milk & then alittle buttermilk to get the right
consistencey, careful not to get too runnie!

Directions:
Stir all together very well, batter should be thick.
Pour oil in skillet or deep fryer, make sure its good & hot.
I usually cook one hushpuppie, taste it & then make adjustments
as needed with the sugar or more jalepeno's...
Drop large spoonfuls into oil, not more than 4 at a time so to
cook evenly, watch carefully & adjust flame so not to cook them
too quickly.
Drain on a brown paper bag, serve with Deep fried catfish,
french fries & coleslaw, its all such a good combination ~