Mix all ingredients well except for frying oil. Heat oil in a skillet over medium heat. Drop mixture by tablespoonfuls into hot skillet. Use approximately 2 tablespoons batter per hoecake. Brown until crisp; turn and brown on other side. Drain on paper towels. Leftover batter will keep in refrigerator for up to 2 days. Yields approximately 17 cakes Savannah Country Cooking Paula H. Deen delights with this sampling of some of Savannahs best dishes. Southern Fried Chicken Hoecakes Peach Cobbler Cheese Biscuits Airdate: 5/13/98: To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 MC formatted using MC Buster 2.0f & SNT on 5/16/98 by Barb at PK Recipe by: The Lady and Sons: Savannah Country Cookbook Posted to MC-Recipe Digest by Barb at PK
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|Serving Size: 1 Serving (953g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 506 (30%)|
|Amt Per Serving||% DV|
|Total Fat 56.2g||75 %|
|Saturated Fat 17.2g||86 %|
|Monounsaturated Fat 20.6g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 2122.4mg||653 %|
|Sodium 3712.2mg||128 %|
|Potassium 1372.8mg||36 %|
|Total Carbohydrate 212g||62 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 201.5g|
|Protein 89.3g||128 %|
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Calories per serving: 1704
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