FRIED CORNBREAD CAKES 1 1/2 c. buttermilk cornmeal mix
Buttermilk, enough to bring batter to a little thicker than pancake batter Lard, about 3/4" to 1" lard melted in frying pan Spoon 1 to 1 1/2 tablespoons batter into hot lard four times to make 4 cakes at a time. Cook over medium to high heat. These cook fast. Stay with them and turn over when side one is brown. Very good and fast to prepare. Drain on paper towels.MY GRANDMA'S CRANBERRY SALAD 1 pound fresh or frozen cranberries 1 can crushed pineapple, (drained) 2 large packages cherry jello 1 cup pecans, (chopped) 1 cup finely chopped celery, (about 2 stalks) 2 oranges with peel 2 apples with peel Crush or grind cranberries. Mash well. Grind pecans, celery, oranges and the apples. Prepare cherry jello, as directed on package. Use the pineapple juice as part of the cold water. Add all other ingredients with the jello. Place prepared mixture in a 13 by 9 inch glass dish. Or, use a large jello mold. Let jell in the refrigerator. If not sweet enough to taste, sugar may be added. Best, if served the next day. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
