Recipes Included On This Page Old Fashioned Sour Cream Cookies Oyster Cornmeal Fritters Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Old Fashioned Sour Cream Cookies Recipe By :Jennie Serving Size : 48 Preparation Time :0:10 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour 2 teaspoons cream of tartar 2 teaspoons baking soda 1/2 teaspoon nutmeg 1/2 teaspoon salt 2 cups sugar 1 cup shortening 2 eggs 1 teaspoon lemon extract -- or grated lemon rind 1/2 pint sour cream Sift together dry ingredients. Set aside. Cream together sugar and shortening; add eggs and lemon extract or lemon rind. Blend and add sour cream. Combine this mixture with sifted dry ingredients. Mixture will be stiff. Roll out on floured board, about 1/2-inch thick. Cut in favorite shape. Top with raisins and/or granulated sugar. Place on lightly greased cookie sheet. Bake in 350F. oven for about 10 minutes. NOTES : These are soft cookies. Store in a covered cookie jar adding a slice of fresh bread to keep cookies soft. Contributed to the FareShare Gazette by Jennie; 27 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 6g Fat (41.0% calories from fat); 1g Protein; 17g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 80mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Oyster Cornmeal Fritters Recipe By :Ma Chance's French Caribbean Creole Cooking Serving Size : 10 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups canned oysters or 2 to 3 1/2 cups fresh shucked oysters 1 cup pancake mix 2 tablespoons cornmeal 1 teaspoon salt 1/4 teaspoon ground pepper 3/4 cup corn oil Drain oysters, reserving liquid. Mix pancake mix, cornmeal, salt and pepper. The batter must be thick. Gently fold in oysters. If the batter is too thick add oyster liquid by the tablespoon until you get the desired consistency - like heavy cream. Heat oil in a medium-sized heavy skillet. Drop in lumps of batter, about 2 tablespoons in size and each containing a minimum of 2 oysters. Cook until golden brown on one side, about 1 to 2 minutes. Turn carefully and brown on other side. Remove fritters with a slotted spoon or strainer and place on paper towel to remove excess oil. Makes about 10 fritters. Hallie's comment: use your favourite pancake batter recipe or even a packaged mix. From Ma Chance's French Caribbean Creole Cooking by Jeanne Louise Duzant Chance; 1985; G.P. Putnam's Sons. ISBN 0-399-13035-7. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 16 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 222 Calories; 18g Fat (72.0% calories from fat); 4g Protein; 12g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 407mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.