|Memories of Gascony|
|by Pierre Koffmann|
Full of recipes and reminiscences from his grandparents' French farmhouse kitchen, this book is an account of the author's Gascon upbringing.
Results 1 - 10 of 16 for hoe cakes
Result Page: 1
Heat 1/4 cup ... skillet for each hoe cake. Fry 1 ... side. Add additional shortening, if necessary. Drain on paper towels. Serve immediately. 6 servings.
Combine cornmeal, flour, ... batter for each hoe cake. Fry over ... each side. Use additional oil if necessary. Drain on paper towels. Serve immediately.
Sift flour, sugar, baking powder and salt. Add other ingredients. Drop by tablespoons on preheated griddle. Makes 20.
Mix thoroughly. Shape with hands into oblong cakes. Bake on a well greased griddle, turning when partially done so both sides will be done.
Combine cornmeal and ... skillet for each hoe cake. Fry 1 ... shortening, if necessary. Drain on paper towels. Serve immediately. Serve with fried fish.
One quart of meal, a teaspoonful of salt. Mix with cold water, or buttermilk and soda if preferred. Make a very stiff batter; spread half an inch ...
Pour boiling water ... over surface making the cake about 1/2 inch thick and round in shape. Brown and turn and brown other side. Serve hot with butter.
Mix salt in ... or skillet. Turn on both sides until brown. Hoe cakes were cooked in the fire place, on hot coals, or on a hot shovel in the fireplace.
Combine the cornmeal ... hot. For each hoe cake, drop 2 ... diameter. Cook hoe cakes about 2 minutes ... pan for remaining cakes. Serve hoe cakes at once.
Mix 2 cups cornmeal, 1 teaspoon salt, and 2 tablespoons oil. Add 1 cup boiling water, stir well. Thin with 1 cup cold water to pouring consistency. ...
Result Page: 1
top of page