SOUTHERN VEGETABLE COOKING
by
Jon Wongrey
Features recipes for fresh
vegetables with a particular emphasis on vegetables native to the South cooked
with a Southern touch. Includes a guide to selecting and preparing vegetables
that are available year round. Includes a Gardening Guide and herb spice chart.
2 cups cold cooked squash (any summer
squash) 1 small onion, finely chopped 1 egg All-purpose flour Salt and pepper Heat vegetable oil, 1 1/2 inches deep in
skillet or electric (375 degrees) fry pan. In bowl,
combine squash, onion, egg, salt and pepper. Mix well.
Add flour a tablespoon at a time, mixing until batter is no
longer runny. Drop by spoonfuls into hot oil and fry
until golden brown. Serves 6.
176 pages. 1981.
Softcover combbound, ISBN 10: 0-87844-045-3,
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at 1281 Amelia Street in Orangeburg, Monday-Thursday. Hours: 9:00-4:00
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