---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Piney Woods Hush Puppies
  Categories: Breads
       Yield: 48 servings
  
   2 1/2 c  Yellow Corn Meal                    1 tb Baking Powder
       1 ts Soda                                1 ea Egg, beaten
       1 ts Salt                                2 c  Buttermilk
       2 tb Granulated Sugar                1 1/2 c  Cooking Oil (about)
       2 tb All-Purpose Flour              
  
   Mix all dry ingredients; beat milk and egg together and combine with dry
   ingredients; batter should hold its shape when picked up in spoon. If it
   is too soft, add more cornmeal. Drop by molded Tablespoon into 350“F fat
   and cook about 1 1/2 minutes; turn and cook on second side 1 minute. Allow
   oil to heat a few seconds after removing a batch. Delicious freshly cooked
   and hot; however, leftover hush puppies freeze well. When ready to serve
   frozen hush puppies, place on oven rack in preheated 250”F until very hot
   and crisp. Makes about 48 hush puppies 2 round.
   Hints on frying: Using a small diameter heavy saucepan allows using a
   minimum oil; a 5 or 6 inch pan with oil 1 1/2 inches deep and heated to
   350“F will cook three hush puppies in about 2 1/2 minutes. When batter
   consistency is correct and oil is at 350”F, hush puppies will become firm,
   round shapes almost as soon as they enter the hot oil. If they are cooked
   in oil that is too hot, they will not cook in the center.
   Serving suggestions: Especially good served with fried catfish, trout,
   shrimp, oysters, chicken or chicken-fried steak.
   Source: Texas Recipes from Texas Places v1
  
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