Directions
Mix all ingredients until well blended. Makes a stiff moist batter. Drop by teaspoon (like you stir tea with) into 350 degree oil and fry until golden brown. drain on paper towels and eat.

Directions
In a bowl combine corn meal, flour, baking powder, baking soda, salt, pepper, and onion. Stir in buttermilk or beer and eggs until well mixed. Hushpuppies customarily are fried in drippings from fried fish. You need 1/2 inch hot fish drippings or oil. Drop batter into hot oil by tablespoons and cook until browned and puffed. Turn and brown the other side. Remove from fat and drain on paper towels. Continue cooking until batter is used. Serve hot with fried fish, barbecue, or vegetables.

Directions
Mix all together and roll into long 1/2″ logs. Cut into 2 to 3″ sticks. Have some hot where you fry been frying fish and drop into it a few at a time. They will fry in bout 3 to 5 min. Good eating. – - – - – - – - – - – - – - – - – -

Directions
Sift dry ingredients into bowl. Beat egg, add milk, and add this to cornmeal mixture. Add onion and red pepper. Drop by spoonful in hot deep fat (375F) and fry until brown. This makes approximately two dozen. ” While there is a great deal of speculation as to the origin of hush puppies, there should be no speculation on the tastiness of these.” Quoted from Mrs. Robert Bowlus. – - – - – - – - – - – - – - – - – - NOTES : This is a recipe that we have made for decades, and is from the ” River Road Recipes” published by the Junior League of Baton Rouge, La. 1963. The key to this recipe, and these hush puppies is the GREEN ONION TOPS…the way they have, and always will be made in South Louisiana.

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Directions
Preheat oven to 500F. Place bacon drippings into a seasoned cast iron skillet. Place skillet in oven for three to four minutes. While skillet is heating, combine cornmeal, salt, and whole milk and stir until well blended. Remove skillet from oven and pour bacon drippings into batter, quickly stirring to blend. Pour batter back into skillet (it should sizzle) and place back in oven. Reduce heat to 450F and bake for about 20 minutes, or until golden brown.

Directions
Straight from my old Grammy’s sister in Raleigh: Mix all dry ingredients, add chopped onion; then milk and egg, beaten together. Drop by small spoonfuls into boiling deep fat. They will float when done. Drain on brown paper. – - – - –

Directions
Mix all ingredients. Pour the batter into a greased cast iron skillet. Bake at 400F in oven for 45 minutes; cool slightly, slice like a pie, and serve. For those who don’t want or have the time to prepare from scratch, I have had excellent results by using 2 packages of cornbread mix (the kind in a tear open envelope, not the box) prepared as on the package, then stirring in the cream corn, green chile, and cheese just before pouring it into the skillet. Use the same oven temp and cooking time as described above ( the time indicated on the package needs to be increased because of the added ingredients

Directions
These small oval breads are baked in a tandoor, the stove of the region — sometimes buried in the ground as it is in India. The Afghan oven is above ground and is of rounded bricks. A wood fire is made in the bottom of the oven, a cover is placed over the oven opening and the oven is heated. The matzoh and noni doughs are shaped and then slapped onto and stuck to the inside surface of the hot bricks for fast baking. 1. Mix 1/2 cup of warm water, yeast, and sugar together and let it proof for 10 minutes. When froth appears, sprinkle 1/2 tsp. flour on top and let it continue to proof for 5 minutes more. The froth will rise quickly. 2. Put flour in a large mixing bowl and sprinkle salt over it. Make a well in middle of the flour and add oil and the yeast mixture. Stir this in and add small amounts of water until you have produced a soft, moist dough that can be handled. Knead well for 5 minutes. Put dough ball back in bowl, cover with a towel, and let it rise for 1-1/2 hours. Punch down dough. 3. Divide dough into 8 equal parts and roll each part into a ball. Roll each ball into a oval shape 6 to 7 inches long and 1/2 inch thick. Draw tines of a fork in 3 lines along length of each noni for a decorative design. Paint each noni w/egg mixture and sprinkle over all 1/2 tsp. black cumin seeds. (This is traditional seed to use, but caraway seeds may be substituted if black cumin seed is unobtainable. Put noni on an ungreased cookie sheet and bake in a preheated 350F. oven for 20 to 25 minutes. The brown top will glisten. Makes 8 noni. NOTE: Black Cumin (Bunium persicum B. Fedtsch): Smaller and sweeter than standard cumin seed; plants grow wild in Middle East. The seeds are used in Afghanistan, Iran, and Turkey. Black cumin seeds are sprinkled on Afghan bread.

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Directions
Put 2 to 3 inches oil in fryer and heat to 400F. Combine flour, baking powder, and salt. Add 1/2 cup warm water and continue adding water to reach the consistency of bread dough. Tear off balls of dough. Roll out balls on a board lightly dusted with cornmeal to 1/4 inch thick. Punch a hole in the center of each piece. Fry bread one at a time, turning as soon as it becomes golden. Drain on absorbent paper and serve hot with honey or powdered sugar. These are also good plain or with salsa on top.

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Directions
Sift flour, baking powder and salt into a mixing bowl. Make a well in the center and pour in oil, yogurt, egg and water. Mix to a soft pliable dough. Turn out onto a lightly floured board and knead for 5 minutes or until smooth. Cover with a damp cloth and leave to rest for 1 hour. Divide dough into 6 equal pieces. Form each piece into a ball and roll out to a 16cm (just over 6 inches) diameter circle. Pull one side of the dough out to form an elongated shape (like a teardrop). Heat a small amount of ghee in a large, heavy based fry-pan. When hot, place naan one at a time in pan and cook over moderate heat for 2 minutes or until underside is golden. Turn over and cook second side until puffed and golden.

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