Hush Puppies, Quick and Easy Doughnuts | Rival CF106-W instruction

RECIPES

with wooden mallet to flatten to 1⁄4-inch thick. Remove plastic. Combine onion, parsley and salt and sprinkle on chicken. Cut butter into 8 pieces. Place a piece of butter on seasoned chickentowardone end. Roll as jelly roll, starting at end with butter,tucking in sides of meat. Pressto seal well.Secure with toothpicks.Dustwithflour, dip in beaten egg, then roll in bread crumbs. Chillrollsof chickenthoroughly (at least one hour). Placerolled chicken in a single layer in fry basket. Lower and cook 5 to 8 minutes or until brown. To test for doneness,removea piece of chickenfrom the oil. When fork can be insertedwith ease, chicken is done.

HUSH PUPPIES

13⁄4 cups cornmeal		1⁄2	teaspoongarlicsalt
1⁄2	cup all purposeflour	1⁄2	cup choppedonion
3⁄4	teaspoonbakingsoda	1 cup buttermilk
1⁄2	teaspoonsalt	1 egg

1 teaspoonsugar

Preheat oil to 375° F.Sift togethercornmeal, flour,bakingsoda, salt,sugar and garlic salt. Add onions. Combine egg and buttermilk, then add to dry ingredients, stirring until mixture is moist. Dropbatterby teaspoonfulsintodeephot oil,frying onlya fewat a time. Turn hush puppies once and cookuntil goldenbrown. Remove and drainon paper towels.

QUICK AND EASY DOUGHNUTS

1 can refrigeratedbuttermilkbiscuitdough

Preheat oil to 375° F. Take each biscuit and flatten slightly with palm of hand. With finger, punch holes in center of each biscuit to shape into doughnuts. If desired, break biscuits into parts and roll dough between palms into balls to make bite size doughnut rounds. One by one, place dough onto slotted spoon and then into fryer. Fry for 2 minutes turning once. Removedoughnuts from oil with spoon. Place on a plate covered with paper towels to drain.

Variations:

Powdered Sugar: Dust with confectioner’s sugar. Serve warm.

Glazed:Combine 1⁄2 cup confectioner’ssugar with 2 teaspoonshot milk and 1⁄2 teaspoons vanilla. Drizzle over cooled doughnuts.

Cinnamon and Sugar: Combine 2 Tablespoons ground cinnamon with 1⁄2 cup sugar. Serve warm.

Jelly Doughnut Rounds: Stir 1⁄2 cup jelly of your choice untilsmooth. Transferjellyto a plastic baggie and snip off one cornerto squeezeout jelly.Poke cookeddoughnutround with end of a pointedknifeand squirt in jelly.

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