I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 19, 2016

Pineapple Fritters

1 cup flour
1/4 tsp. salt
1 Tbsp. sugar
1 tsp. baking powder
1 beaten egg
1/4 cup milk
1 Tbsp. Crisco
1 cup crushed pineapple, drained
Oil or Crisco for deep frying
Powdered sugar

Combine flour, salt, sugar, and baking powder in bowl.  Mix beaten egg, milk, Crisco, and pineapple.  Lightly stir pineapple mixture into dry ingredients.  Do not over mix.  Drop from teaspoon into 365 degree fat (heated until a square of bread browns in 60 seconds).  Fry until brown and cooked in center, 3 to 5 minutes.  Drain on absorbent paper.  Sprinkle well with powdered sugar.

Vermeil Gager, the mother of our friend Sonny Gager, was a good cook from Pascagoula, Mississippi.  This is a recipe "Granny" Gager's family frequently requested.
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