Eggplant
Fritters
Submitted by: Betty
G |
1 egg
1/2 cup milk
2 teaspoons sugar + 1 teaspoon salt |
1 cup flour
1 cup cooked and mashed eggplant
2 teaspoons baking powder |
| Beat
egg and milk together. Mix all dry ingredients. Mix the eggplant
with the liquids. And to dry ingredients and mix well. Drop
fritters into deep fat with large spoon. Cook until brown.
Serves 6. |
Pumpkin
Bread
Submitted by: Betty
G |
3 1/2 cups all-purpose flour
1 - 16 oz. can solid pack pumpkin
2 tablespoons cinnamon
1/2 cup water
2 tablespoons nutmeg
1 cup oil |
3 cups sugar
3/4 cup rains
1 teaspoon salt
1 cup pecans
2 teaspoons baking soda
4 eggs |
|
Preheat oven to 350°F. Sift all dry ingredients together. Add
and mix with rest of ingredients. Fill 4 greased and floured
coffee cans about 1/2 full. Bake for 1 1/2 hours. |
Mexican
Cornbread
Submitted by: Betty
G |
1 cup cornbread
1/2 teaspoon baking soda added to milk
1 cup milk
2 eggs
1/2 teaspoon salt |
1/2 cup oil
1 cup cream style corn
3 jalapeno peppers diced
1 cup grated Cheddar cheese |
| Mix
all ingredients. Bake in large skillet at 350°F for about 40
minutes. |
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
  
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|
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