Recipes
Mix: 2 Ibs. (7 Cups)
Water: 10 oz. (1 1/3 Cups)
Corn: 11 oz. (2 Cups)
Preheat Fryer to 350 degrees F. Place water in mixing bowl; add drained whole kernel corn. Add corn fritter mix. Mix by hand with wire whip for one minute. Drop by spoon on 1 oz. Scoop in hot oil. Fry until golden brown (approx. 5 minutes). Drain and serve hot. Sprinkle with powdered sugar.
Shrimp Soup
2 quarts water 2 cups potatoes-diced
2 Tbls. powdered chicken base
1 cup celery - chopped 1/2 cup onion - chopped
1 lb. rock shrimp - peeled & deveined
3 oz. (approx.) Cornstarch Pepper (to taste)
Fill Soup pot with 2 quarts water-bring to a boil. Add chicken base, celery, onions, and potatoes. Continue cooking until vegetables are cooked. Add shrimp - bring to a boil once again
Thicken soup (as desired) with cornstarch - add cornstarch to cold water. Stir until totally dissolved Slowly add to soup. stirring continuously. Add pepper to taste - no salt.
Corn Fritters
(from scratch)
2 cups flour 2 eggs - beaten
1 Tbls. baking powder 1 cup milk 1/2 tsp. salt
4 Tbls. liquid butter blend 4 Tbls. sugar
1 cup whole corn - drained
Heat oil to approximately 350 degrees F.
Sift flour, baking powder, salt, and sugar. Combine eggs, milk, and butter-blend. Fold egg mixture into dry ingredients. Add corn last. Drop by tablespoon into hot oil - deep fry about 5 minutes - or until golden brown. Sprinkle with powdered sugar. Serve warm.
Vegetable Soup
(makes one gallon)
1 gallon water 4 oz. chopped onions
1 oz. powdered chicken base
2 14 -oz. cans mixed vegetables
2 cups cooked rice
2 14-oz. cans diced tomatoes
2 tbls. Worcestershire sauce
Put 4-oz. of chopped Onion into one gallon of water. Bring to a rolling boil. Add 3 oz. of powdered chicken base to hot water. Add two 14-oz. cans mixed vegetables and two 14-oz. cans diced tomatoes. Add 2 cups cooked rice and 2 tablespoons of Worcestershire sauce. Bring to a boil.
Dixie Crossroads, Inc.
1475 Garden Street
Titusville, FL 32796
(321) 268-5000