MORE DEEP FRIED DELIGHTS

MEAT PERISHKY

2 cups flour
1 tsp baking powder
1 tsp salt
1 tbsp lard
1/2 cup milk
1/2 cup cream
1 egg

Meat Filling:
1 onion minced
1/2 lb ground beef
1 cup mashed potatoes
1/2 tsp salt
pepper to taste

Sift dry ingredients, rub in lard, add slightly beaten egg, milk and cream. If dough is too soft add a bit more flour. For filling, sauté onion, add ground beef, simmer until browned. (You can also use leftover ground roast). Mix with mashed potatoes, salt and pepper. Roll out dough. Cut in rounds and fill with meat mixture. Deep fry in hot vegetable oil until golden brown. Can also be baked in 400 degrees oven for 25 minutes. We like them with soup and Rogers Golden Syrup.


FRITTERS

2 cups flour 1 cup milk
3 tsp baking powder 1 tsp vanilla
1/2 cup sugar 2 tbsp melted butter
1 tsp salt 4 large apples
2 eggs

Combine all ingredients (except apples and oil) in mixer bowl. Beat on low speed until blended. Pare and core apples and cut into small pieces. When oil is hot put apples into batter and with a spoon transfer some of the apple mixture into the hot oil. Fry on one side till brown, then turn over and brown the other side. Test the first one to make sure the apples are soft and the batter is all baked through. Serve with hot syrup or sprinkle with sugar and cinnamon. Other fruits like fresh plums or cherries may also be used.


Being a farmer’s wife, I had to take many meals out to the field where my husband was working. I remember one summer evening I made a pot of soup and a batch of apple fritters to take out to the field. I had three children, so it meant getting them all ready and keeping the soup hot. I packed everything plus blankets and a tablecloth too. With plates, bowls and cutlery (no napkins), sugar for the fritters and buttered bread for the soup, we were off. We went on the prairie highway (unlike the highways of today), but we arrived without mishap. It put a smile on my husband’s face because this was his favourite food. What a great time we had.

HEDIE HARDER