FRIED BOW-TIE PASTA SNACK

8-oz bow tie pasta
1/3 cup cornmeal (yellow preferably)
3 tbsp Creole seasoning
Canola oil

Cook the pasta according to package directions, omitting the salt.  Drain well and blot dry with paper towels.

In a large bowl combine the cornmeal and seasoning.  Toss pasta, a handful at a time, in the mixture to coat; shake off excess.

In a Dutch oven, pour oil to a depth of 2-inches.  Over medium heat, heat the oil to a temperature of 375 degrees.

Fry the pasta in batches 3 to 4 minutes or until golden brown; drain on paper towels.

Cool completely and store in an airtight container for up to a week.

Note: This is a recipe from Southern Living a few years ago.

EASY HOMEMADE BISCUITS IN MINUTES

2 1/4 cups all-purpose soft-wheat flour
1 tbsp baking powder
1 tsp salt
2/3 cup milk
1/3 cup canola oil
wax paper

Preheat oven to 475 degrees.

Sift the flour, baking powder, and salt together into a bowl.  Stir in the milk and oil; using a fork, stir until the dough leaves the sides of the bowl and forms a bowl.

Turn dough out onto lightly floured wax paper and knead 8 to 10 times.  Roll or pat the dough into a 1/2-inch thickness and cut with a 2-inch biscuit cutter or glass.  Reroll scrapes until used up.  Place the biscuits about 3/4-inch apart on a lightly greased baking sheet.

Bake at 475 degrees for 10 to 12 minutes or until lightly browned.