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Scawn Bread

Scawn Bread
Mix together:
3 C flour
3 tsp. baking powder
3 pinches of salt

Make a well and add the add 3 cups of water, one at a time very slowly. The flour many not need all three cups. The dough will be sticky and have lumps. In a deep frying pan melt about 4 Tbs. of Crisco. by the spoonful, drop doug into hot oil and fry until brown. Turn over and fry until brown. Remove from Crisco and drain on a paper towel. Serve with jelly or honey. Makes about a dozen.

Faith's Easy Corn Soup
3 cans white hominy
1 can light red kidney beans
1 medium boneless pork chop or a piece of salt pork
Water

In a soup pot add white hominy and beans. Add enough water to cover the mixture, about 3 cans. Cube port chop and add it to the pot. Bring to a boil. Simmer until meat is cooked , about 1 1/2 hours.

Sr. B's Easy Corn Soup
1 medium onion
3 - 4 medium size potatoes
3 Tbsp. margarine or butter
3 Tbsp. flour
3 cans cream corn
1 cup frozen corn
2 tsp. chicken bouillon
salt and pepper to taste
paprika

Wash potatoes. Cut in small bite sized pieces. Potatoes can be peeled or used with skins on. Place in pot of water. Water should generously cover potatoes. Add a dash of salt. Cook until almost done. Drain potatoes and SAVE THE WATER. Chop onion and sauté in margarine or butter until onion is clear and soft. Add flour and stir constantly with gradually added potato water until thickened. Use all of the potato water. Add cream corn to the potato water mixture. Add frozen corn and cooked potatoes. Add chicken bouillon, salt and pepper to taste. Add paprika for added color. Heat and serve.