Long John Silver's Hush Puppies

Posted for Rick, one of my favorite funnymen :0)
Long John Silver's Hush Puppies


















Ingredients:

1 cup self-rising flour
1 cup cornmeal
1 onion chopped fine
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
Dash of Tabasco sauce (optional)
1/4 cup Milk
Oil (for deep frying)

Directions:
Heat oil in fryer or pan. Combine dry ingredients. Add egg and milk, Tabasco sauce, then add onion. Stir well. (Should be the consistency of bread batter.) If too thin add more corn meal or flour. Drop by teaspoonfuls into hot oil. Cook until golden brown.

KIDS SPECIAL: Pizza Tot Casserole

This is a dish that our young nephew and niece love, since they will eat anything with a Tater Tot in it. A friend found this in Quick Cooking Magazine.

Ingredients:
1 pound ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 can (11-1/8 ounce) 10-3/4 oz tomato soup, undiluted
4½ ounce jar sliced mushrooms; drained
2 cups (8 oz) shredded mozzarella cheese
32 ounces Pkg frozen Tater Tots

Directions:
In a skillet, cook the beef, pepper and onion until meat is no longer pink; drain. Add soup and mushrooms. Transfer to a greased 13-in. x 9-in. x 2-in, baking dish. Top with cheese and then the potatoes. Bake, uncovered, at 400F for 30-35 minutes or until golden brown. Makes 6-8 servings.

Zucchini Fritters

This is one of the most popular appetizers that we make when we entertain. The recipe comes from Ozan Ozcan's "The Sultan's Kitchen", one of our all time favorite cookbooks. These are savory and delicious and you never have to worry about what to do with the leftovers, there aren't any :0)

Ingredients:

1 1/2 pounds small, firm zucchini, grated (4 cups)
1 bunch scallions, trimmed and finely chopped, white parts only (1/2 cup)
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh Italian parsley
3 eggs
1 tablespoon paprika
salt and freshly ground black pepper
8 ounces crumbled feta cheese (1 cup)
1 cup all-purpose flour
1 1/2 cups light olive oil or vegetable oil
1 recipe Yogurt-Garlic sauce (optional)

~Place the grated zucchini in a colander, sprinkle it with salt and let it drain for about 15 minutes. Squeeze out the excess juice and place the zucchini in a large bowl together with the scallions, dill, parsley, eggs, and paprika, mixing well. Season with salt and pepper. Stir in the feta cheese and flour a little at a time and incorporate them well.

~Heat the oil in a skillet, then lower the heat to medium. Scoop out tablespoons of the zucchini mixture and gently drop them into the hot oil. Make sure you do not crowd the fritters in the skillet. Fry them all over until they’re golden brown, about 5 minutes. Drain the fritters on paper towels. Serve them at once. Alternatively, serve them at room temperature with yogurt-garlic sauce.

[The yogurt-garlic sauce is simply plain yogurt with a few minced garlic cloves mixed in, and salt to taste. The recipe in this book calls for 1 2/3 cups plain yogurt and 4 garlic cloves. Refrigerate the mixture at least 15 minutes to allow the garlic flavor to infuse. For better and more authentic flavor, place yogurt in cheesecloth and let drain for a few hours. This results in a delicious yogurt cream that tastes fabulous.]