Earlier this month, Rosie Batcheldor of Lake Stevens and Everett reader Jeanne Innes both asked for our help.
And now, faster than a flash, Jeff} (no relation to Betty) Crocker answers both in a single letter and recipe combo.
For you, Rosie, he’s sent along the how-to for hush puppies, saying, “Here is my friend Jeff Foxworthy’s recipe from ‘Red Neck Cooking.’’’
And for you, Jeanne, Jeff says, “This is our tried-and-true buttermilk pancake recipe. It’s quick — easy — simple — and delicious.’’
Perfect. Now we can all row into the weekend with two new recipes to try:
Hush puppies
1 1/2cups plain cornmeal
1/2cup all-purpose flour
1teaspoon baking powder
1/2teaspoon baking soda
1teaspoon salt
1small onion, diced
1egg, lightly beaten
1teaspoon honey
Buttermilk
Cooking oil
Mix all ingredients except buttermilk and cooking oil. Gradually add buttermilk and stir to the consistency desired. (Mixture should be thick.)
Drop by the tablespoon into hot oil and cook until golden brown. Hush puppies will turn themselves when done and brown on the other side.
Makes 6 servings.
Variation: Add 1 or 2 minced jalapeno peppers to mixture. Hot and good!
Tried-and-true buttermilk pancakes
1cup buttermilk pancake mix, Aunt Jemima or Krusteaz preferred
1cup buttermilk
1egg
In a mixing bowl, combine the pancake mix, buttermilk and egg; mix well and let stand for 15 to 20 minutes before cooking.
Makes 8 medium-size pancakes.
The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and e-mail must include a name, complete address and telephone number with area code; send e-mail to kruse@heraldnet.com.
The next Forum will appear in Monday’s Good Life section.
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