Beas Green Onions Hushpuppies Recipes

BEA'S GREEN ONIONS & HUSHPUPPIES

Steps:

• 1. Green Onion Soup: Remove onions from package, wash, cut off end roots and cut approximately 2" in length. Use the green and white parts of the onions.
• 2. Place in medium sized pot and cover with water. Add salt and pepper to taste. Add in about one tablespoon of bacon drippings (or oil if you rather).
• 3. Boil for an hour or so or until tender. To serve, dip onions with broth into a bowl and break up hushpuppies into the soup.
• 4. My Husband's Hushpuppies: In a small bowl mix in cornmeal, flour and salt. Add in enough beer to make it a tad bit soupy but not too soupy. Normally 1/2 to 2/3 can of beer is all you need. Do not overmix. Now drink the remaining beer.
• 5. Don't stir anymore. Just let it set for about 10 minutes undisturbed. ***NOTE***: You can use tap water rather than beer.
• 6. Heat shortening or oil. Stir a couple of times and then drop batter into hot grease by a tablespoon. Once they have fried for a few seconds, flip them over. Continue frying until golden brown.

HUSH PUPPIES WITH ONIONS

Steps:

• Combine dry ingredients, onion, and egg.
• add boiling water, stirring constantly until mixture is smooth.
• Add more water if necessary.
• Drop by spoonfuls into deep, hot oil.
• Cook until golden brown.

JALAPENO HUSHPUPPIES

Steps:

• Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven.
• In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended. Allow to stand 5 minutes.
• Drop the batter by teaspoonfuls into the hot oil. Don't overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish. Serve with Paula Deen's Sweet and Spicy Chili Sauce, if desired.

BEEFY GREEN BEANS WITH MUSHROOMS AND ONIONS

Steps:

• Heat oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook until onions start to look soft and translucent, 5 to 10 minutes.
• Cut a couple of slits in the green bean bag and microwave on high power until beans are a bit defrosted, 1 to 2 minutes. Remove from the microwave and pour the beans into the skillet.
• Crumble bouillon cube into the skillet and mix everything together. Turn the temperature down a bit and let the mixture cook for 10 to 15 minutes. Pour in water and mix until any remaining bouillon has dissolved. Cover and steam, stirring occasionally, until beans are tender and as crunchy or limp as you like them; you will need to taste them to determine when they are done.
• Remove the lid and increase temperature to high to cook off any remaining liquid. Serve immediately.

GREEN ONION-TOMATO HUSH PUPPIES

Steps:

• Combine first 7 ingredients in a large bowl, and make a well in center of mixture.
• Combine egg and milk; add to dry ingredients.
• Stir just until moistened.
• Add tomato and green onions.
• Pour oil to depth of 3 inches into a Dutch oven or large saucepan; heat to 375°F.
• Drop batter by rounded teaspoonfuls into oil; fry in batches 2 1/2 minutes on each side or until golden brown.
• Drain on paper towels; serve immediately.
• Yield: 3 1/2 dozen.