Angel Biscuits a winner
Dear Heloise: I have been a fan of your column for years. I thought you’d like to know my experience with “Angel Biscuits.” (HELOISE HERE: Jill is talking about my mother’s — the original Heloise, 1919-1977 — recipe that she printed in the column wayyyy back in the 1960s.)
Being a home cook and baker, when I saw the recipe, I cut it out and made a batch. They were wonderful! So, last August, when our county fair rolled around, I entered a batch. I won the blue ribbon! Then in September-October when the state fair came, I took some and entered. I won first place and best in show! Boy, wouldn’t your mom have been pleased!
Thank you for sharing your family recipe with us! — Jill R., Alexandria, Va.
Jill, how wonderful for you, and yes, my mother would be proud! These are delicious and “lighter than air” — thus the name, Angel Biscuits. And thank you for letting me know.
Once, a reader used my mother’s recipe for (Heloise’s) Peking Roast, entered into a contest, won and never said a thing about where the recipe came from. She did not even change the name! — Hugs, Heloise
SALMONETTES RECIPE
Dear Heloise: We love your recipe for Heloise’s Salmonettes but can’t find our original copy. Please reprint! — Julia D. in Illinois
Boy, these recipes from way back are really a hit today! I made this with my mother, and they are sooo easy and fun to make.
Ingredients:
1 can of salmon or tuna, drained (14-16 ounces)
1/4 cup liquid from the salmon or tuna
1 egg (any size), slightly beaten
1/2 cup flour
Pepper, to taste
1 heaping teaspoon baking powder
Fill a medium skillet halfway with oil and preheat. Drain the salmon or tuna, saving 1/4 cup of the liquid. Put the fish in a medium mixing bowl. Use a fork to break it up until flaky. In small amounts, add egg, flour and pepper. Blend it all until just mixed together. Do not overmix.
Add the baking powder to the liquid from the can and beat with a fork or whisk until frothy. Immediately pour this into the bowl and stir to blend. Do not overmix or let it sit!
Use one iced-tea or table spoon to scoop up the mixture, and another spoon to shape it into an egg shape. Drop into the hot oil and watch carefully. They brown quickly! Drain on paper towels and serve. You can’t make the mixture ahead of time, but you can fry them all and reheat later.
This and other family recipes are in my Heloise’s Main Dishes and More pamphlet. Visit www.Heloise.com to order, or send $3 and a long, self-addressed, stamped (71 cents) envelope to: Heloise/Main Dishes, P.O. Box 795001, San Antonio, TX 78279-5001. — Heloise
EASY CRUMBS
Dear Heloise: I put my cooled cornbread, biscuits or whatever I use to make dressing in my food processor and pulse until crumbled. Saves time over doing it by hand. — Mary T., Texarkana, Texas