DEEP FRIED SEAFOOD
Make a batter of seafood breader with water in large bowl. Dip oysters, fish, clams, scallops in batter, then dredge in dry batter. Have deep fryer with oil hot enough so you can see the grease begin to bubble. Drop about three pieces of fish at a time, cook until golden brown. Remove from deep fryer. You cook all the seafood the same way, a few pieces at a time. “Very good.”
WHITE POTATO PIE
1 c. butter
2 c. white mashed potatoes
2 c. white sugar
6 eggs
1 qt. milk
2 tsp. vanilla
1 unbaked pie shell
Beat butter, potatoes, sugar and unbeaten eggs together. Add milk and vanilla. Blend well. Pour into unbaked pie shell and bake 10 minutes at 350°F. for 35 to 40 minutes until filling does not stick to the tip of a knife.
ROCKFISH PUDDING
“I got this recipe from John Haywood.” But this is Robert Lee’s version.
6 lb. boneless, skinless rock fillets
Sprinkle salt, pepper and a little Old Bay Seasoning
6 med. sliced potatoes
1 big sliced onion
4 slices bacon across top of fish
Arrange fillets in roaster pan with potatoes, onion, salt, pepper and Old Bay Seasoning. Lay four slices of bacon across top of fish. Put in oven on 300°F. with top. Cook about an hour. Take 3 Tbs. cornstarch, add enough water to dissolve; put in pan with fish. Cook until it thickens. Serve with hot biscuits.
“Yummy, Yummy.”
JAPANESE POTATO PUDDING
4 c. Japanese potatoes
2 c. sugar
3 Tbs. flour
4 eggs
½ tsp. salt
1 can Carnation milk
¾ c. whole milk
1 Tbs. lemon flavoring
1 tsp. vanilla
1 c. coconut
A little nutmeg, to sprinkle on top
Cook, peel and mash potatoes. Mix all ingredients, except nutmeg for top. Bake at 375°F. until knife inserted comes out clean.
PINEAPPLE PUDDING
“My own recipe.”
1 large can crushed pineapple, drained
1 c. sugar
1 can evaporated milk
1 can water
Pinch of salt
4 eggs
3 Tbs. cornstarch
1 Tbs. coconut flavoring or sprinkle a small amount of coconut into mixture
1 stick butter
Melt butter in casserole dish. Combine all other ingredients together; pour into casserole dish. Bake in oven at 350°F. for 1 hour.
POUND CAKE
“I use this basic cake recipe for most all my cakes.”
1 stick butter
1 c. Crisco
3 c. sugar
1 c. whole milk
3 c. flour (all-purpose)
1 tsp. salt
5 large eggs
2 tsp. lemon flavoring
2 tsp. vanilla flavoring
Optional: Nuts and raisins
Cream butter, Crisco and sugar. Add all other ingredients and mix with mixer. Grease tube pan with Baker’s Joy. Put in oven. Cook at 325°F. for 1 hour and 15 minutes.
HOLIDAY PUMPKIN BREAD
Makes two loaves.
3½ c. all-purpose flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. salt
2 c. pumpkin (solid pack) (“I use fresh pumpkin.”)
1 c. vegetable oil
3 c. sugar
3 eggs
1 c. chopped nuts (pecans, black walnuts)
1 c. raisins or dates or prunes or a combination of all (“I just put a few of each.”)
Preheat oven to 350°F. Grease and flour two loaf pans. In a medium bowl, mix together flour, baking powder, baking soda, spices and salt. Set aside. In another bowl, combine pumpkin, oil, sugar and eggs. Mix with electric mixer until well blended. Add dry ingredients; mix well by hand. Stir in nuts and raisins or any of the other fruits. Divide batter into loaf pans. Bake for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pans for 15 minutes. Remove from pans and cool. Ready to serve.
“Very, very good.”