RECIPES
FRENCH-FRIED SHRIMP
2 pounds fresh or frozen shrimp in shells
1
⁄
4
teaspoon pepper
3
⁄
4
cup flour
1 beaten egg
1
⁄
3
cup yellow cornmeal
3
⁄
4
cup cold water
1
⁄
2
teaspoon salt
2 tablespoons oil
1
⁄
2
teaspoon sugar
Thaw shrimp if frozen. Peel shrimp, leaving the last few sections before the tails and the tails intact.
Devein shrimp. Rinse shrimp, pat dry. Set aside.
Stir together flour, cornmeal, sugar, salt and pepper. Make a well in the center. Combine egg, cold
water and the 2 tablespoons oil; add to dry ingredients. Beat with a rotary beater till smooth. Dip
shrimp into batter. Fry shrimp a few at a time for 2 to 3 minutes or till golden brown. Remove and
drain.
FRIED ONION RINGS
3
⁄
4
cup flour
1 tablespoon oil
2
⁄
3
cup milk
1
⁄
4
teaspoon salt
1 egg
4 medium yellow or white onions;
sliced
1
⁄
4
-inch thick
In a bowl combine flour, milk, egg, 1 tablespoon oil and 1⁄4 teaspoon salt.
Beat until smooth. Separate onions into rings. Using a fork, dip onion rings into batter; drain off
excess batter. Fry onion rings, a few at a time for 2 to 3 minutes or till golden. Remove and drain.
CHICKEN KIEV
4 whole boneless, skinless chicken breasts
1 stick butter or margarine
1 tablespoon chopped onion
1
⁄
2
cup flour
1 tablespoon chopped parsley
1 egg, beaten
1
1
⁄
2
teaspoon salt
1 cup fine, dry bread crumbs
Preheat oil to 360° F. Place chicken breasts between two pieces of plastic wrap. Pound with wooden
mallet to flatten to 1⁄4-inch thick. Remove plastic. Combine onion, parsley and salt and sprinkle on
chicken. Cut butter into 8 pieces. Place a piece of butter on seasoned chicken toward one end. Roll
as jelly roll, starting at end with butter, tucking in sides of meat. Press to seal well. Secure with
toothpicks. Dust with flour, dip in beaten egg, then roll in bread crumbs. Chill rolls of chicken
thoroughly (at least one hour). Place rolled chicken in a single layer in fry basket. Lower and cook 5
minutes or until brown.To test for doneness, remove a piece of chicken from the oil.When fork can
be inserted with ease, chicken is done.
HUSH PUPPIES
1
3
⁄
4
cup cornmeal
1
⁄
2
teaspoon garlic salt
1
⁄
2
cup all purpose flour
1
⁄
2
cup chopped onion
3
⁄
4
teaspoon baking soda
1 cup buttermilk
1
⁄
2
teaspoon salt
1 egg
1 teaspoon sugar
Preheat oil to 375° F. Sift together cornmeal, flour, baking soda, salt, sugar and garlic salt.Add
onions. Combine egg and buttermilk, then add to dry ingredients, stirring until mixture is moist. Drop
batter by teaspoonfuls into deep hot oil, (basket should already be lowered) frying only a few at a
time.Turn hush puppies once and cook until golden brown. Remove and drain on paper towels.
QUICK DOUGHNUTS
Refrigerated can of biscuits
1
⁄
2
cup sugar
2 tablespoons ground cinnamon
Preheat oil to 375° F.Take each biscuit and flatten slightly with palm of hand.With finger, punch
holes in center of each biscuit to shape into doughnuts. Fry 2 minutes, turning once. Remove from
fat and drain on paper towels. Roll doughnut in mixture of cinnamon and sugar. Serve warm.
RECIPES
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CZF600CN.02.CN.OM1 (Visual) 08.10.2002 01.35pm Page 16
