February 9, 2009

2 cups corn meal
1 teaspoon salt
1 tablespoon flour
1 whole egg
l /2 teaspoon baking powder
4 tablespoons onion, (grated fine)

Mix all dry ingredients, add onion, then enough buttermilk
to make a stiff dough, add the egg, mix well then drop by spoonsfull in hot deep fat, when done they will float, lay on paper and serve with fried fish.
In Florida they fry the Hush Puppies in the grease in which
they have just fried the fish. Mrs. Jessie E. Lawson
—The American Legion Auxiliary, Beppo Arnold Knowles Post No. 32 (Greenville, MS). The Delta’s Best Cook Book. Greenville, MS, privately published. ND, probably late 1940s-early 1950s.

November 10, 2008

This is a classic recipe from the 1950s that came into my family by way of the late Marcia Gabriel Saunders of Charlotte, North Carolina. They are always found on the table at Christmastime.

Yield: 12 to 14 servings

• 8 medium potatoes
• 4 tablespoons unsalted butter
• 1 (8 ounce) package cream cheese
• 1/3 cup chopped fresh chives
• 8 ounces sour cream
• Paprika, salt, and pepper to taste

Peel, cube, and boil potatoes until tender. Beat cream cheese and sour cream together. Add drained, cooked potatoes and beat until smooth. Add remaining ingredients (except paprika) and mix to combine. Pour into a 2 quart casserole dish and dot the top with more butter. Sprinkle the top with paprika for a festive touch, or Parmesan cheese if you prefer. Bake uncovered at 350 degrees for 25 minutes. Serves 10.
Can be made ahead and frozen or refrigerated before baking.

Source: www.chefrick.com