Recipes

[Honeybit]

My family used to take a Fry Daddy cooker out on the screened porch and gobble these up as fast as they came out of the pot. I always thought we got the recipe from Peg Bracken's "I Hate to Cook Book" -- but when I looked through that book the other day, it wasn't there. The recipe dates back to the late 50's or early 60's. "Goodness Gracious they're good!"

LACY SALMON PUFFS

1 15-ounce can pink salmon
1 whole egg
1 heaping teaspoon baking powder
1 teaspoon apple cider vinegar
1/2 cup flour (or use cornmeal as a variation)

Other Variations -- Add: grated onion, garlic salt, or packaged onion
soup mix

Pour the juice from the salmon into a measuring
cup. Use a fork to break up the salmon in a mixing
bowl. Mix egg in well. Stir in flour thoroughly.
Don't add any salt; pepper is okay.

Take 1/4 cup of the salmon juice and add the vinegar
and baking powder to it. Beat with a fork. It should
foam up to about 3/4 cup. (If it doesn't, your baking
powder may be old -- if you're desperate, go ahead
anyway. The results won't be quite as good, but the
puffs will still be tasty.) After the foaming has
worked, pour it into the salmon and mix with a fork.

Use two long-handled iced tea spoons to scoop out
small balls of salmon and drop into a deep fryer
half full of hot oil. They will turn themselves as
they cook and are completely done in a few seconds:
golden, lacy, and crunchy -- and they aren't
greasy. Pile 'em up on a plate for supper (with a
sauce, if you like), or serve on toothpicks with a
dip for appetizers. They're even good cold the
next day, or reheat for a short time in a toaster
oven (to keep them crisp).

Dipping Sauce

Mix catsup, mustard, lemon juice, chili sauce,
and a little creamy horseradish sauce