FRIED FISH
Choose any favorite fish, batter in buttermilk and corn meal, salt & pepper. Fry until golden brown. Serve with french fries and hush puppies.

HUSH PUPPES
1 cup flour
2 cup corn meal
1 tsp salt
1 cup sweet milk
1 egg
2 tsp baking powder
2 tbs sugar
Mix dry ingredients & add beaten egg and milk. Drop by teaspoon in oil until brown.

(notes from Laurie: Just don’t do anything I did.)

Grandma’s original recipe:

SALMON PATTY
Large can salmon
1 egg
Salt & Pepper
Flour or cornmeal as needed for correct consistency.
Drain off juice and reserve… remove bones, with fork mash the salmon, add egg, salt, pepper, flour and/or cornmeal. To make a larger number of patties, I add some of the juice and more flour/cornmeal. Take out a portion and shape into patty, add to hot oil.
Cook on medium heat until nice and brown.

MASHED POTATOES
Peel and cut potatoes into small wedges. Bring to a boil in a big pot of water. Let them boil on medium heat until they get tender. Drain the water and put the potatoes back into the pot. Get a masher and mash the potatoes until they have little to no lumps left, add some milk and butter, salt and pepper to taste. Daddy always liked to add some finely diced onions into there sometimes.

ENGLISH PEAS
Pop open a can of LeSeurs Tiny English Peas and bring to a boil in a pot. Add salt & pepper and cook for about 15-20 minutes on medium. Make a hole in the mashed potatoes and pour the peas in the top.

(notes from Laurie: I recommend more finely dicing the onions than I did.)

Grandma’s original recipe:

CUBED STEAK
Rinse steak, drain on paper towel. Salt & pepper, then cover in sifted flour. It is ok to put flour in a plastic bag and shake steak in that. Fry in a skillet on medium high until brown, then turn heat down, put a cover on for a few minutes… or I sometimes put a teaspoon of water before I cover it to make the steak a little more tender. Drain on a paper towel. Then make that gravy and enjoy!

RICE & GRAVY
Make the rice according to the package. In a bowl, combine milk and water to be used to thin browned oil and flour in a frying pan. After steak, chicken, or pork chops have been fried and taken up, you use the oil let in the pan to make gravy. You do not want a lot of oil. Sift flour into the oil (make sure your pan is hot) and stir this continuously until it turns brown and then add the milk and water to make it the desired consistency. Be sure to have the milk and water ready to add as the flour browns fast.

(notes from Laurie: only note this time 0 I never wash my meat so I just recommend patting it dry with a paper towel and salting and peppering on both sides!)

Grandma’s original recipe: