kinggnik

My Momma’s fried Bread

In 2-Minnie Anna (Sister) Dodd Garris 1874-1957, 3-Evelyn Floy Garris 1910-1997, FAMILY: BROTHER & SISTERS (BEE), FAMILY: MATERNAL LINE (BEE) on July 21, 2009 at 10:49 pm

Grandma Garris

As given to me:
“1 Quart flour
1/2 C. (shortening) lard
1/4 t soda
1/2 t salt
1 egg
1 cup sour milk

Roll thin & fry in hot lard ”

1 quart of flour is about 4 cups. I got an idea flour was plain. Lard was all she had and used. She mixed it together & rolled it out like you were make a pie crust. Then cut into rectangular strips & fried. They puffed up & there was space inside. You could stuff it with homemade fig preserves & eaten hot. They were out of this world. I’ve never been able to make them. Aunt Floy makes them beautifully.

(Editor’s note: This recipe is the closest thing we have among Grandma’s keepsake recipes to anything resembling hushpuppies. Yet, this one — thanks to those fig preserves! — is sweet. Aunts and uncles, do you ever remember eating this? I wonder if Aunt Ditta/Aunt Jessie or maybe Aunt Julia do.)

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