Day Old Fried Fish, Salmon Pie,  Aunt Cora’s Coleslaw, and 1-2-3-4 Cake

From Ridin out the Recession So, let’s go ahead and check out our recipes for today. Once more they are provided by a cookbook we found that is actually right up my and Deb’s alley…“White Trash Cooking!”

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Day Old Fried Fish:

• 3 bay leaves
• 1 bunch of green onions chopped, or one medium yellow onion chopped
• 2 tablespoons of cooking oil
• 1 large clove of garlic
• ¼ cup of white vinegar
• 1 lime (use only the juice
• 3 tablespoons of ketchup
• ½ cup of stewed tomatoes
• Salt and Pepper to taste
• Tabasco sauce to taste
• Left over fried fish

Heat oil in iron skillet. Fry green onions and garlic until limp. Add tomatoes and bay leaves and cook 15 minutes. Then add lime juice, ketchup, vinegar, salt pepper, and Tabasco. Cook another 15 minutes. Place cold fish in deep dish in layers, and pour the above ingredients while hot over the cold fish and let stand in the refrigerator for two hours up to two days. The longer you let it stand, the better the flavors. Salmon Pie:

• 2 eggs, beaten
• 1 teaspoon lemon juice
• 1 tablespoon chopped parsley
• ½ teaspoon butter
• ½ cup buttered breadcrumbs
• ½ cup sweet milk
• 2 teaspoons chopped onion
• ½ teaspoon sage
• 1… 1 pound can salmon, drained

Combine all ingredients; place in 8 inch greased casserole dish. Bake on 350 for 40 minutes. Aunt Cora’s Coleslaw:

• 1 medium head of cabbage
• 1 medium yellow onion, chopped
• ½ pint of mayonnaise (use more if you like it juicy)
• 3 heaping tablespoons of pickle relish (a little juice)
• Salt and pepper to taste

Shred and chop the cabbage head until it’s as fine as you like it, and then put it in a bowl. To the bowl, add your onion, mayonnaise, pickle relish, salt and pepper to taste (black pepper is very important to a good coleslaw). Now let it stand in the refrigerator for 2 to 3 hours before serving. This is perfect for your fish fry, with hush puppies, home fries, or grits. 1-2-3-4 Cake:

• 1 cup oleo
• 2 cups white sugar
• 3 cups flour
• 4 eggs
• 1 scant cup milk or water
• 2-1/2 teaspoons Calumet baking powder
• ½ teaspoon each of McCormick’s lemon and vanilla extract
• Pinch of salt

Cream oleo, sugar, and egg yolks. Sift baking flour, salt and flour together. Add alternately with liquid; add flavorings. Fold in stiffly-beaten egg whites last. Bake in tube pan on 300 for 1-1/4 hours, or until a toothpick inserted in the center comes out clean.