Custom Search



Black-Eyed Pea Cakes

From:          	Bill
Date sent:     	Sat, 1 Jan 2000 20:32:04 EST
Subject:       	Fried Blakeye pea bread
To:            	phaedrus

> Sir, We ate at a restaurant while traveling and I do not remember the
> name of it. In Wilmington, NC, I believe. We tried a pan fried Blackeye
> pea bread and it was delicious. Can you help me with a recipe? Thanks,
> Bill

Hi Bill,

I'm not sure if this is what you had in NC, but it's all I could locate.


Mini Black-Eyed Pea Cakes

       2 cups dried black-eyed peas 
       4 slices bacon, finely chopped 
       6 cups water 
       1 small red onion, chopped (about 1/2 cup) 
       1/2 small red bell pepper, chopped (about 1/4 cup) 
       1 tablespoon minced garlic 
       2 eggs, lightly beaten 
       3 tablespoons chopped fresh cilantro 
       1 tablespoon minced jalapeno, seeded 
       1 teaspoon Tabasco sauce 
       1 teaspoon cumin 
       1 teaspoon salt 
       1/2 teaspoon pepper 
       3/4 cup yellow cornmeal 
       1 cup vegetable oil 
       1 cup prepared salsa

  Sort and rinse the peas. Fry the bacon in a saucepan until crisp. 
 Drain,  reserving 1 tablespoon of the drippings. Bring the peas,
 bacon and water to a  boil in a saucepan; reduce heat to medium.

  Simmer for 25 minutes or until the peas are tender. Let stand for
  10 minutes; drain. Let stand until cool.

  Saute the onion, red pepper and garlic in the reserved bacon
 drippings in a skillet over medium heat until tender. Combine the
 peas, sauteed vegetables, eggs, cilantro, jalapeno, Tabasco
 sauce, cumin, salt and pepper in a bowl and  mix well, mashing
 some of the peas. Chill for 1 hour. Shape into 1-1/2-inch round 
 cakes about 1/2 inch thick; coat both sides lightly with cornmeal.

  Fry cakes in oil in skillet until brown on both sides; drain on paper
 towels.  Arrange on a serving platter; top each cake with salsa.

  Prepare, fry and drain black-eyed pea cakes 1 day in advance.
 Store,   covered, in the refrigerator. Reheat in a 375-degree oven
 for 5 minutes.

  Makes sixty mini cakes.

Armadillo Eggs

 ----- Original Message ----- 
  From: Mary 
  To: phaedrus
  Sent: Sunday, April 30, 2000 17:57
  Subject: Armadillo Eggs

Hi I have been searching for Armadillo Egg recipe. the center is a hot 
chedder cheese or? chopped chile peppers in the cheese, than it's rolled 
in something --eg -mashed potato or flour dough and I think deep fried. 
Excellent as an appitizer. They are shaped like an egg.  Please help me.


Hi Mary,

Here are a couple of armadillo egg variations for you.


  Categories: Appetizers, Cheese/eggs, Tex-mex 
        Yield: 15 servings 
      1/2 lb Monterey Jack Cheese 
      1/2 lb Sharp cheddar cheese 
      1/2 lb Hot pork sausage* 
    1 1/2 c  Bisquick mix 
        1    Egg 
        1 pk Pork flavor Shake 'n Bake 
       20    Whole jalapeno peppers** 
*Jimmy Dean Sausage brand is best **Use 20-30 peppers-may use fresh, 
but success reported when using bottled or canned 
Slice peppers in half lengthwise and scrape out all the seeds (wear
gloves).  Try to keep both halves near each other as you have to put 
them back together later. Mix bisquick, raw sausage & cheddar cheese. 
Stuff each pepper with Monterey Jack cheese and put the halves back 
together. Grab a handful of bisquick mixture and mold around pepper in 
shape of elongated egg. Use enough to cover pepper wiell. Dip armadillo 
egg in beaten egg and roll in Shake 'n Bake.  Bake on broiler pan (can 
use cookie sheet) at 350 degrees for 25 minutes or until crisp.  
  Joanna McDonald's Armadillo Eggs

  1 pkg (10 ea) buttermilk biscuits
  1 (4 oz) can Jalapeno chilies
  1 lb pork sausage
  1 cup shredded cheddar cheese   

Slit seeded chilies lengthwise. Stuff with cheese & roll up slightly. 
Mash sausage into patties and wrap around peppers. 
Bake at 450 until done; drain on paper towels.
Roll out individual biscuits and place sausage ball at one end; 
roll biscuit around sausage, covering completely. 
Bake at 450 on cookie sheet till browned. Serve hot

Fried Oyster Po' Boy

Hi Folks,

Uncle Phaedrus recently received a verbal request for an authentic oyster po' boy recipe. The question brought back fond memories of the Castaway Restaurant & Lounge in Pascagoula, Mississippi. When Unc was just a child, his dad used to go by the Castaway to have a quick beer after work, and he would sometimes bring home po-boys for dinner. In the coastal South, we didn't know from subway sandwiches or hero sandwiches or grinders or any of that, but we knew about po' boys or po-boys. (we never called them "poor-boys", either.) The Castaway served shrimp, roast beef, and ham po' boys as well, but Unc's favorite was the fried oyster po' boy. There is some question as to the proper dressing for an oyster po' boy. Unc's memory is not clear as to exactly what dressing the Castaway used. It was not tartar sauce, as the second recipe below calls for. Unc seems to recall that it was French dressing on one side with mayo on the other, although it might have been Thousand Island dressing or even a simple mixture of mayonnaise and catsup. Makes Unc's mouth water just remembering them.


Louisiana Fried Oyster Po' Boy
(serves 3)

1 cup yellow cornmeal
1/2 teaspoon cayenne pepper
1 teaspoon onion powder
1/2 teaspoon salt
1 cup all-purpose flour
16 oysters, shucked
2 eggs, beaten
Vegetable oil for frying
3 French bread rolls
Choice of dressing
1-1/2 cups shredded iceberg lettuce
Lemon wedges
Louisiana hot sauce

Combine cornmeal, cayenne, onion powder, and salt on a plate. Stir to incorporate.
Place flour on another plate. Dip each oyster in flour. Shake off excess. Dip in
egg, then cornmeal mixture.

Heat about 1-1/2-inches of oil in a skillet or frying pan to 375 degrees. Fry
oysters until golden on both sides. Do not overcook. When done, oysters will curl
and firm slightly. Drain on paper.

Split rolls. Spread both sides generously with Rockefeller Spread. Add shredded
lettuce. Arrange oysters over lettuce, allowing 6 per sandwich. Serve with lemon
wedges and hot sauce.

Makes 3 sandwiches.
Fried Oyster Po' Boy
Serves: 4 


24 shucked oysters, drained 
yellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coating 
vegetable oil for deep-frying 
2 loaves soft-crusted French bread 
sliced tomatoes 
shredded iceberg lettuce 
Tartar Sauce 
In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal,
knocking off excess. In a heavy kettle heat 1 1/2 inches of oil to 375 deg. F. on
a deep-fat thermometer and fry oysters in batches of 6, turning occasionally,
until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a
slotted spoon to paper towels to drain. 

Halve loaves crosswise and horizontally, cutting all the way through and spread
each piece with about 2 tablespoons tartar sauce. Divide tomatoes, lettuce, and
oysters among bottom pieces of bread and top with remaining bread, pressing
together gently. 
Tartar Sauce
Yields: 1 1/2 cup 


1 cup mayonnaise 
1/4 cup minced sweet pickle 
1 hard-boiled large egg, forced through a coarse sieve 
2 tablespoons minced shallot 
2 tablespoons drained bottled capers 
1/2 teaspoon crumbled dried tarragon 
2 tablespoons Creole or Dijon mustard 
2 tablespoons minced fresh parsley leaves 
1 teaspoon fresh lemon juice 
In a small bowl stir together sauce ingredients.

Shortnin' Bread

From:          	Linda 
To:            	phaedrus
Subject:       	Shortnin' Bread
Date sent:     	Tue, 7 Dec 1999 14:43:47 +1100

> I've been looking for a recipe for "Shortnin' Bread".  The one in the
> song "Mama's Little Baby Loves Shortnin' Bread . . ."  Can you help me?
> Thanks,
> Linda

Hi Linda,

I sure can. See below.


Shortenin' Bread

 16 Tbsp. softened butter (2 sticks or 1 cup)
 1/2 cup brown sugar
 2 cups flour
 1/4 tsp. salt

 Preheat oven to 300 degrees. Beat butter until smooth and 
 creamy, add sugar and beat well. Stir and toss together flour and
 salt and add to the butter mixture. Beat just until completely

 Turn dough onto a lightly floured surface and roll to a thickness of
 1/2". Cut rounds with a 2" cookie cutter. Prick each cookie three times
 with a fork.  Bake for 25 min. or until they are barely colored around
 the edges. Be careful not to overbake.  Remove from sheets and cool on a

 Yield: 24 cookies 

Herman Bread & Potato Starter

----- Original Message -----
From: Angel
To:   phaedrus
Sent: Thursday, November 02, 2000 20:58
Subject: Help Please

> I am looking for a recipe for a bread starter called Herman Bread....
> it uses no yeast, but instant potato flakes......
> Thank you!

Hi Angel,

I think you are mistaken, Angel. Herman bread starter is a sweet sourdough starter that does use yeast. It's only different in the sugar that it uses. The starter you describe must have another name. Below is a recipe for Herman starter and one for Herman Bread made from that starter.


Herman (Sweet Sourdough Starter)

" This is a recipe for a sweet sourdough starter known as Herman. There are
a number of things that can be made from it. It's very important to NOT use
metal utensils or bowls! It will take 16 days for the starter to mature and
be ready to use the first time you make it. After that it can be ready for
use every 10 days. "

2 1/4 teaspoons active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
1/4 cup white sugar

1   In a large glass or plastic container, dissolve the yeast in warm water.
Stir in the flour and sugar, mix until smooth. (DO NOT USE A METAL SPOON)!
Cover loosely and store in a warm place overnight.
2   The next day, stir and refrigerate.
3   Stir once each day for the next four days. On the fifth day, stir, then
divide in half. Give half away with feeding instructions.
4   FEEDING INSTRUCTIONS: Feed starter with 1/2 cup white sugar, 1 cup
flour, and 1 cup milk. Stir until smooth. Cover and place in refrigerator.
Stir once each day for next four days. On the fifth day feed again with 1/2
cup white sugar, 1 cup flour, and 1 cup milk. Return to refrigerator and
stir once each day for the next four days. On the fifth day it is ready to
be used for baking. Reserve one cup of the starter in the refrigerator and
continue to follow the stir and feed cycle (Stir once a day for four days,
stir and feed on the fifth day, ready for use on the tenth day.)
Herman Bread

1 (.25 ounce) package active dry yeast
1 cup lukewarm water
1 cup sourdough starter
3 tablespoons vegetable oil
3 cups all-purpose flour
1 tablespoon salt

1   In a small mixing bowl, dissolve yeast in warm water. Let stand until
creamy, about 10 minutes.
2   In a large mixing bowl, combine the yeast mixture with the Herman
Starter, oil, 2 cups flour and salt; mix well. Add the remaining flour, 1/2
cup at a time, stirring after each addition. When the dough has pulled
together, turn it out onto a lightly floured surface and knead until smooth
and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in
the bowl and turn to coat with oil. Cover with a damp cloth and let rise in
a warm place until doubled in volume, about 1 hour.
3   Lightly grease a 9x5 inch loaf pan. Deflate the dough and turn it out
onto a lightly floured surface and form into a loaf. Place into the prepared
pan. Cover with a damp cloth and let rise until doubled in volume, about 40
minutes. Preheat oven to 375 degrees F (190 degrees C).
4   Bake inthe preheated oven for 30 to 35 minutes, or until the top of the
loaf is golden brown and the bottom sounds hollow when tapped.

Hi Angel,

Here's your potato starter. You can make it either with or without yeast. If you don't use yeast, it's much more difficult, because you are depending on "wild" yeast from the air to grow in your starter.


Potato Starters

1 c  Water,
1 c  Sugar, and
 1/2 c  Potato flakes.

Now the starters. The first one relies on wild yeast. After that is an
alternative for people who have trouble with the first one.

Potato starter I (No Yeast added):

Mix the ingredients. Cover loosely and leave in a warm place, such as on top
of a water heater, for 3 or 4 days. If the mixture starts to smell yeasty
prior to 3 or 4 days, or is ready. Go ahead and feed it and start making
bread. See the feeding directions below. This is from the "Panola COunty
Heritage Cookbook".
For people who have trouble cultivating wild yeast, this is an alternate
starter recipe.

Potato starter II: 2 evelopes (2 TBSP) active dry yeast, 1/2 cup warm water
(105 to 115 F), 1 cup warm water (105 to 115 F), 2/3 cup sugar, and 3 TBSP
instant potato flakes.

Dissolve the yeast in 1/2 cup warm water in a medium mixing bowl. Stir in 1
cup warm water, sugar, and potato flakes.

Let the mixture sit out all day, then refrigerate 10 to 15 days. (A 10 day
schedule works fine.) Remove from refrigerator and feed, see the feeding
instructions below. Now you are ready to use 1 cup of the starter to make

Return the rest of the starter to the refrigerator for another 5 to 10 days.
Before making your next batch of bread, feed the starter again.

Now that we have a starter, we need to feed it.

Feeding Recipe: Starter from recipes above, 1 cup water, 3/4 cup sugar, and
3 TBSP instant potato flakes.

Into starter, stir ingredients well and keep at room temperature for 10 to
12 hours.

Makes 2 - 3 cups.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus