2 c Flour
3 ts Baking powder
3/4 ts Salt
1 c Heavy cream; whipped

Sift dry ingredients and add to whipped cream. Roll 1/2-inch think and
cut with biscuit cutter. Bake in moderate oven 15 minutes.
Yield: 18

Note: Moderate oven 350 – 400 F.
Source: Mrs. Emma Feiden, Huron Grange, Erie County, OH
—–

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Olive oil
2 Lg yellow onions chpd
2 pounds Coarsely ground beef
2 pounds Coarsely ground pork
1 Salt
1/3 cup Mild — unseasoned chile pwd
3 tablespoons Ground cumin
3 tablespoons Dried oregano
3 tablespoons Unswtnd coco pwdr*
2 tablespoons Ground cinnamon
1 1/2 teaspoons Cayenne pepper to taste
4 cups Tomato juice
3 cups Beef stock or canned broth
8 Med garlic cloves,pld — minced
2 tablespoons Yellow cornmeal (optional)
32 ounces Dark red kidney beans

Servings: 6
In a lg skillet, over med heat, warm the oil. Add onions and cook, stirring
occasionally, until tender, about 20 minutes.

Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over med
heat, combine beef and pork.
Season with 2 T salt and cook, stirring often, until meat has lost all its pink
color and is evenly crumbled, about 20 minutes.

Scrape onions into casserole with meats. Stir in chili powder, cumin,
oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring, 5 minutes. Stir
in tomato juice and beef stock. Bring to a boil then lower heat and simmer,
uncovered, for 1 hour .

Taste, correct seasonings and simmer another 30 minutes or until chili is
thickened to your liking.
Stir in garlic. To thicken chili further or to bind any surface fats, stir in
the optional cornmeal. Stir in the beans and simmer another 5 minutes.

Winner of the 1985 NY State Chili Cook-Off

– - – - – - – - – - – - – - – - – -

1 tb Sugar
3/4 c Warm water
1 pn Ground ginger
1 Pack dry yeast
1 c Milk
1/3 c Sugar
1 ts Salt
1/2 c Shortening
1 Beaten egg
5 6 cups flour

Doughnuts: In a coffee mug dissolve sugar ginger in warm water.
Stir in yeast let stand for 10-15 minutes. Scald milk in saucepan
pour into large mixing bowl. Add sugar, salt shortening. Stir in
egg about 1 cup flour. By this time the yeast in mug should have a
good foamy head. Stir it into the the flour egg mixture. Add another
cup of flour beat well by hand until smooth. Gradually beat in the
rest of the flour. Turn out onto floured board knead by hand for 10
minutes. The dough should be very smooth, satiny light. Place the
dough in a clean buttered bowl, brush top with a little butter
cover with warm damp cloth. Place in warm place let stand about 1
hour until it has doubled in size. Punch down dough roll it onto a
floured board to 1/2″ thickness. With knife or pastry cutter. Cut
dough into 2″ squares or 2*3″ rectangles. Cover let sit until
doubled in size, about 45 minutes. Heat clean vegetable oil in deep
fryer or large skillet to 375. Using wide spatula slide doughnuts
into oil fry until golden, turning once. Lift out drain doughnuts
on paper towels. When they are cool enough to handle, take each one
in turn, using large kitchen syringe inject each doughnut with
about 1 oz. custard. Dip doughnuts into sugar glaze let cool on
wire rack. These must be eaten fresh. Doughnuts:

MMMMM

1 Head of lettuce
2 c Vinegar
1 c Water
3 ts Salt
2 ts Dill weed or dill seed
2 ts Fennel, fresh or seed
1 ts Rue (optional)

1) Combine the water and salt in a 1-quart jar which has a tight fitting
lid. Add the vinegar, dill, fennel, and rue.

2) Separate the lettuce leaves and add them to the liquid. Seal the jar
and let sit until ready (about 48 hours) NOTE: The original recipe from
Columella calls for salting the lettuce first, letting it “sweat” for 24
hours, and then pickling.

—–

1/4 c Butter (or marg.); melted 1 ts Salt
2 c Corn, fresh; cut from cob 1 c Onions, French-fried;
canned
1/4 c Pepper, green; chopped 1 c Tomatoes, fresh; cubes
1/4 c Pepper, red; chopped 1/4 ts Oregano

Combine first 5 ingredients in a heavy skillet. Cover and cook over
medium heat 7 minutes, sitrring occasionally. Stir in French-fried
onions, tomatoes, and oregano. Cook, uncovered, 2 minutes or until
tomatoes are thoroughly heated.

SOURCE: Southern Living Magazine, July, 1980. Typos by Nancy Coleman.
Nancy O’S Note: Maybe for the diabetci

MMMMM

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Venison Roast (Boneless)
1/2 cup White Wine
1/8 cup Worcestershire Sauce
1 cup Lentils
1 large Cucumber — Diced
1 Jalepeno Pepper — Diced
6 medium Bannana Peppers — Chopped
4 small Potatoes — Quartered
1 Box Of Fiber One
1 package Top Ramen Beef Fl. Noodles
4 Triscuit Snack Crackers
1/4 package Ranch Dip Mix (Sour Cream)

Do not skin, peel, or otherwise denude the vegetables or potatoes. Wash
them briskly and then cut them up.
The good stuff is in the skin, always, as the skin is what was intended to
serve, protect and defend the pulp and seeds. Fill large crock pot half
full of clean cold water. Add ingredients. Let cook on low heat for 12-16
hours. Season as desired during last 1 hour of cooking, adding bay, etc.,
as suits your individual collection of buds. This recipe may be done with
any game animal, except that squirrel tends to be far too stringy for my
taste. If you like hearty and thick, this stew is for you. It would also
go well with beef, obviously. I do recommend a bay leaf added to the top
for the last hour.

– - – - – - – - – - – - – - – - – -

16 oz (1)Cn red sour; TOPPING
-pitted cherries; 1/2 c Quick-cooking rolled oats;
1 1/2 tb Cornstarch; 2 tb Chopped walnuts;
4 ts Sugar; 1 tb Margarine; melted
1/4 ts Almond extract;

Drain cherries, reserving 3/4 cup juice. Combine small amount of
juice, cornstarch, and sugar in saucepan. Stir in remaining juice.
Cook over moderate heat, stirring constantly until thickened and
clear.

Remove from heat. Add cherries and extract. Spread in 8-inch pan.

TOPPING: Preheat oven to 375 F. Mix oats and walnuts in small bowl.
Add margarine; mix well with fork. Mixture will be crumbly. Sprinkle
topping over cherries.

Bake for 20 minutes or until topping is browned. Serve warm or
chilled.

1/2 cup serving, 124 calories, 1/2 starch, 1 fruit, 1/2 fat exchange
2.2 gm protein, 4.1 gm fat, 21 gm carbohydrate, 29 mg sodium, 154.8
mg potassium, 1.5 gm fiber, 0 chol.

Source: Am. Diabetes Association, Family Cookbook Vol 1, 1987 Shared
but not tested by Elizabeth Rodier, Nov 93

MMMMM

MICROWAVED GARLIC

Here’s a slightly adapted recipe from Barbara Kafka’s Microwave
Gourmet cookbook. (an Excellent cook book for those who want to nuke
more and eat sooner.)

4 heads garlic
1/3 cup vegetable stock

Cut off tips of garlic heads, revealing cut cloves. (I do this because
I think it makes it easier to squeeze) place garlic and stock in glass
pan, cover tightly with microwave plastic wrap. Cook at 100% for 6-8
minutes, or longer if bulbs are large. Remove from oven and let
stand, covered, for 10 minutes. Remember, YMMV when it comes to
microwave cooking times.

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tsp Whole Coriander Seeds
1/4 Cup Whole Yellow Mustard Seeds
1 Small Onion — peeled chopped
1/4 Cup Whole Black Mustard Seeds
2 Small Jalapeno Peppers — Stemmed Seeded
1/4 Cup Dry Powdered Mustard
1/4 Cup Cider Vinegar
3/4 Cup Cold Water
1/4 Cup Dry White Wine
3 Cloves Garlic — Peeled Chopped

Toast the coriander seeds in a dry skillet.
Slightly crush the two types of mustard seeds and the
coriander seeds in a mortar or a blender.
Mix the crushed seeds with the water.
Let stand for at least 3 hours.
Combine the remaining ingredients in the blender.
Puree until smooth.
Stir the puree into the mustard mixture.
Bring the mixture to a boil.
Reduce the heat.
Simmer until the mixture is the desired thickness
(usually about 5 minutes), stirring occasionally.

NOTE: The mustard will thicken slightly as it cools.
Store refrigerated and tightly covered.

Yields 1 Pint.

– - – - – - – - – - – - – - – - – -

3 cups long grain white rice
4 cups water
1 packet Spanish seasoning (Like Goya seasoning with saffron)
1 onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 cup cooked beans (I LOVE black beans)
chopped green onion
about 1/2 cup frozen peas
about 1/4 cup finely shredded raw carrot

Mix together rice, water, seasoning, onion, peppers and beans. Put in a
rice cooker, cover and turn to cook. OR … Put in a covered saucepan,
bring to boil, turn to warm and let set 20 minutes or until rice is
cooked. Fluff with fork.

Add green onion, peas and carrot. Mix gently. This is a really colorful
dish, and reminiscent of many of the rice and beans recipes I cook.