Hasty Hots Recipes

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HASTY HOTS

This is a quick, easy appetizer that you probably already have the ingredients on hand. This comes from an old (circa 1972) Sunset Cook Book of Favorite Recipes.

Provided by Hey Jude

Categories     High In...

Time 25m

Yield 24 canapes

Number Of Ingredients 4



Hasty Hots image

Steps:

  • Chop green onions fine.
  • Add grated cheese and enough mayonnaise to make a spread of fairly firm consistency.
  • Toast one side of bread rounds or sliced French bread.
  • Spread mixture on untoasted side and put under broiler just until bubbly.

4 green onions
1/2 cup grated parmesan cheese
6 tablespoons mayonnaise
toast rounds or sliced French bread

QUICK RAISIN PUDDING

Make and share this Quick Raisin Pudding recipe from Food.com.

Provided by Sackville

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9



Quick Raisin Pudding image

Steps:

  • Mix together 1/4 cup brown sugar, flour, baking powder, salt, raisns and milk in a greased casserole dish.
  • Sprinkle remaining brown sugar and nutmeg on top of batter and dot with butter.
  • Pour on the boiling water.
  • Bake at 375 for 30 minutes.

1 1/4 cups brown sugar
1 cup sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup raisins
1/2 cup milk
1/2 teaspoon nutmeg
1 tablespoon butter
2 cups boiling water

HASTY PUDDING

Hasty pudding is a pudding or porridge grain cooked in milk or water; it's closest American cousin is the famous grits of the South. The North American version, also known as corn mush or Indian mush, in its simplest form is corn meal cooked slowly in water until it thickens. It may be eaten hot, or left to cool and solidify. Slices of the cold pudding may then be fried. Hasty pudding was once a popular American food because of its low cost, long shelf life, and versatility, and was eaten with both sweet and savory accompaniments, such as maple syrup, molasses, or salted meat. Hasty pudding, itself, is memorialized in a verse of the early American song Yankee Doodle: Fath'r and I went down to camp Along with Captain Goodin', And there we saw the men and boys As thick as hasty puddin' The directions in this recipe call for long slow cooking (thus making the name a misnomer), but these days the slow-cooker might be a good alternative way to go. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Breakfast

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 4



Hasty Pudding image

Steps:

  • Make a paste of the corn meal and cold water, stirring until there are no lumps and pour gradually into the boiling water.
  • Stir until very thick.
  • Place in a double boiler, cover and cook from 2 to 3 hours, stirring frequently.
  • Serve hot with sugar and milk, with plenty of butter and salt as desired.

Nutrition Facts : Calories 73.6, Fat 0.7, SaturatedFat 0.1, Sodium 590.9, Carbohydrate 15.6, Fiber 1.5, Sugar 0.1, Protein 1.6

1 cup cornmeal
1/2 cup water
2 1/2 cups water, boiling
1 1/2 teaspoons salt

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