3/4 C. Plus 2 tb beer (not dark)
1 C. All-purpose flour
3/4 C. Finely chopped fresh parsley
3/4 tsp. Salt plus additional for -sprinkling rings
1 lg Onion
Vegetable oil for deep-fryer
Salsa Verde for dipping -(optional)

In a bowl, whisk beer into flour until batter is smooth and whisk in parsley.
Let batter stand 30 minutes and stir in 3/4 ts salt.
Cut onion crosswise into 1/2-inch-thick slices and separate slices into rings.
In a deep fryer heat 3 inches oil to 380 deg F.

Crisco Shortening for deep frying
6 boneless loin pork chops, 1/2 inch thick
1 large apple, peeled and cored
2 eggs, slightly beaten
2 tablespoons milk
1 cup unseasoned dry bread crumbs
1 teaspoon ginger
3/4 teaspoon salt
1/2 teaspoon ground coriander (optional)
1/4 teaspoon allspice

Heat 2 to 3 inches Crisco to 365ºF in deep-fryer

Pound each chop to 1/4 inch thickness with meat mallet. Slice apple into 6 rings.
Combine eggs and milk in shallow bowl or pie plate. Mix well.

2 lbs. medium or large fresh shrimp
1 cup flour
1/2 tsp. sugar
1/2 tsp. salt
1 egg, slightly beaten
1 cup cold water
2 Tbs. vegetable oil
Hot vegetable oil

Peel shrimp, leaving the last section of shell and tail intact.
Butterfly shrimp by cutting along outside curve almost through; remove vein.
Flatten shrimp, and set aside.

Combine flour, sugar, salt, egg, water, and 2 tablespoons oil; beat until smooth.
Dip shrimp into batter, and fry in deep hot oil until golden.

Yield: 4 to 6 servings.

Southern Living 1979 Annual Recipes

8 Tbs. bacon drippings
2/3 cup self-rising cornmeal
2 Tbs. flour
1 egg
Water

Preheat electric skillet to 380F.
Add bacon drippings.
Combine the flours and mix in the egg and enough cold water to make a thick batter.

Place a big tablespoon of batter in the skillet, repeat, do not let sides touch. Brown on each side, remove and eat...delicious.

Teaspoonful size makes great hors d'oeuvres.

Serves 6.

Note: Preheat skillet before adding water to flour.

-Best of the Best from North Carolina Select Recipes from North Carolina's Favorite Cookbooks