Ham Fritters with Bananas

Ingredients

• 2 eggs
• 3 tablespoons flour
• 2 tablespoons milk
• 1/2 teaspoon pepper
• 2 cups ground ham
• Peel 6 small bananas

Method

1. 1

   Beat eggs, add flour, milk, seasoning, and ground ham.

2. 2

   Drop by spoonfuls into deep hot fat (375-385 deg.

3. 3

   F.).

4. 4

   Fry until brown.

5. 5

   Drain on paper.

6. 6

   Arrange on center of platter and surround with bananas fried after dipping in lemon juice and dredging with flour.

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 9. The excerpt below is the record exactly as published.

1 teaspoon pepper 1 teaspoon minced parsley Mix lightly all ingredients with hand. Mix small bits of hard butter all through dressing. Stuff the turkey with this, then sew it up. Also fill loose part of neck. Rub turkey with butter and dredge with flour, after placing it on its side on the meat rack. When the flour in the baking pan browns pour in water and begin basting. When it has cooked V2 hour on one side turn on its back to brown the breast. Success in roasting depends on a brisk oven and faithful basting. Mrs. Wm. MacNider. UNIVERSITY SERVICE STATION Texaco Products, Marf ak Lubrication, Firestone Tires, Exide Batteries H. S. Pendergraft, Proprietor Meats CHILI CON CARNE 2 lbs. beef, cut small 4 tablespoons (or more) 1 onion Chili powder 1 clove of garlic About 2 tablespoons salt 4 tablespoons fat 2 tablespoons flour Black pepper to taste Melt the fat and cook onion and garlic slightly. Add meat and sear. Mix flour and chili powder into meat. Add salt. When well mixed, add 2 quarts of boiling water and simmer several hours. Mrs. Harry F. Comer. CHOP SUEY Season 1 lb. veal and 1 lb. pork, cut small. Put in kettle with cover on and stir and brown. Take off stock as it simmers. Put 3 bunches celery, cut about an inch long, 6 big onions, cut not too small in with meat and stock. To 2 tablespoons bead molasses, 3 good tablespoons chop suey sauce, 1 teaspoon sugar, add about 3 tablespoons of flour. Combine mixture, and 15 minutes before serving, add a can of mushrooms and juice. Mrs. J. F. Kenfield. CHOW MEIN % cup onions cut fine 1 can Chinese bean 3 tablespoons fat sprouts % teaspoon salt 1 can mushrooms Vs teaspoon pepper 1 can water chestnuts IV2 cups celery cut fine 1 can bamboo shoots 2 cups cooked chicken 2 tablespoons Shoyo sauce 2 cups chicken stock or Soy sauce Saute the onions in the fat; add salt, pepper, celery, and meat, then the thickened chicken broth. Cook slowly for about thirty minutes. Then add the canned materials and a teaspoonful of brown sugar. Heat thoroughly and then add Soy sauce. Serve with Chinese noodles or rice. Serves 8. Mrs. M. S. Breckenridge. GOULASH 1 lb. round steak 6 onions (ground) 1 No. 2 can tomatoes V2 box macaroni or Grated cheese spaghetti Salt and pepper to taste Slice onions and fry brown; add steak and let simmer with onions. Cook macaroni in salt water and drain; add tomatoes to macaroni. Place in baking dish, alternating layers of meat and onions, and maca- roni and tomatoes. Sprinkle grated cheese on top and bake in moderate oven about 45 minutes. Mrs. J. B. Linker. TO BOIL A HAM Let the ham soak all night skin side up. To boil, put in cold water, skin side down. Count time for cooking after it comes to boiling point. For a thick ham allow 25 minutes to the pound. Keep at boiling point. Never allow hard boiling, only an occasional bubble. Leave in water until the next morning. Take out and slip the skin, remove the loose The Carolina Inn Chapel Hill, N. C. WHITEHALL GIFT SHOP (Opposite the Episcopal Church) Antiques Distinctive Gifts Hand Made From All Parts of the World Pewter — Weaving — Woodcarving — Audubon and Gould Prints Homespuns — Etchings — Pottery — Glass — Silk Damask Lingerie Famous Sugared Black Walnuts (Delicious) Mrs. George Bason Chapel Hill 307 E. Franklin North Carolina The Chapel Hill Cook Book 23 bone, cover lightly with brown sugar and stick cloves over the surface. Brown in oven. When cold put in refrigerator to become firm. Mrs. Wm. MacNider. HAM When cooking a medium sized ham of the Smithfield variety, there is no need to soak it. Put it on top of the stove and simmer for about six hours, or until the little bone is loose. Skin, put brown sugar, cloves and pepper on top, and bake until sugar is brown. Mrs. C. T. Woollen. HAM Thick slice of ham. Little water in bottom of baking dish. Put ham in. Peel and core some apples and stuff with raisins. Peel and quarter nice yellow yams. Sprinkle white or brown sugar over all and bake slowly. Serve with salty salad and no dessert. Mrs. J. P. Harland. HAM FRITTERS WITH BANANAS 2 eggs 3 tablespoons flour 2 tablespoons milk Salt if needed XA teaspoon pepper Chopped onion 2 cups ground ham Beat eggs, add flour, milk, seasoning and ground ham. Drop by spoonfuls into deep hot fat (375-385 deg. F.). Fry until brown. Drain on paper. Arrange on center of platter and surround with bananas fried as follows: Peel 6 small bananas

Cook this with the app: pantry check, scaling, and the assistant.