1 qt Peaches; Sliced
1 tb Lemon Juice
3/4 c Sugar
1 ts Almond Extract
1 tb Cornstarch
1 1/2 tb Butter
1/4 ts Salt

—————————CHEDDAR BISCUITS—————————

1 c Biscuit Mix; Bisquick
1/2 tb Butter; Melted
1/2 c Cheddar; Md, Grated
1/3 c Milk

Preheat the oven to 400 degree F. Place the peaches in a greased
baking pan. Mix the sugar, cornstarch and salt, then sprinkle over the
peaches. Sprinkle the lemon juice, almond extract over the peach mixture.
Place the baking pan in the preheated oven and bake for 15 minutes.
Meanwhile, make the biscuits by combining all of the ingredients, stirring
well. Remove the baking pan and drop the dough onto the hot peach mixture
and bake for an additional 20 minutes or until the biscuits are done. Serve
warm with whipped topping or ice cream.

3 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1 1/2 ts Ground ginger
1/2 ts Ground nutmeg
1/2 c Margarine; softened
1/2 c Light brown sugar; packed
1 Large egg
1/2 c Light molasses

Recipe by: Jo Anne Merrill
Preparation Time: 0:30
1. Sift flour with baking soda, salt, ginger and nutmeg.
2. In large bowl of electric mixer, beat margarine, sugar and egg at
medium speed until light and fluffy. At low speed, beat in molasses until
smooth.
3. Gradually add flour, beating until well-combined and smooth. Form
dough into a ball, wrap tightly and refrigerate overnight or at least 8
hours.
4. Divide dough into 4 parts and work with one part at a time,
refrigerating the rest.
5. On lightly floured surface, roll dough to 1/4-inch thickness. Use
small gingerbread cutters or other cookie cutters about 2-1/2 inches
around to cut out cookies. Use spatula to place cookies on lightly greased
cookie sheets. Very gently, press small bits of dried fruit on dough to
decorate.
6. Bake in preheated 375-degree oven for 10-12 minutes or until
browned. Do not overcook. Remove cookies to wire rack to cool. Continue
with rest of cookie dough in same manner, greasing cookie sheet each time.

Yield: About 30-36 cookies.

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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Milk Chocolate
1/2 c Whipping Cream
1 x Hazelnut-Flavored Liqueur — *

* Add the liqueur to taste.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Melt the chocolate in a double
boiler and allow to cool until tepid. Blend in the
whipping cream and liqueur, mixing well and serve
immediately. Makes about 1 1/2 cups of dipping sauce.
SUGGESTED DIPPERS: Fresh Or Dried Fruit, Vanilla
Wafers, Ladyfingers, Pound Cake Cubes, Plain Cookies,
Pretzels

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1 1/2 c M M’s Plain or Peanut
Chocolate Candies
3 c Thin pretzel sticks, broken
In half
3 c Bite-size Cheddar cheese
Crackers
1 1/2 c Raisins

Combine all ingredients. Serve as a snack. Makes about 8 cups mix.

Substitue nuts?

MMMMM

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Onion, chopped
1 ea Carrot, chopped
1 ea Stalk celery, chopped
2 tb Unsalted butter
1 tb Vegetable oil
1/4 c All purpose flour
4 c Chicken stock
4 c Water
1 c Dry white wine
1 ea Turkey carcass
2 ea Sprigs of parsley
1/2 ts Thyme
1 ea Bay leaf
6 ea Peppercorns

Cook onion, carrot and celery in the butter and oil
over moderately high heat, stirring for 7 to 10
minutes or until vegetables are golden. Add flour
and cook over moderate heat, stirring for 2 minutes.
Stir in stock, 4 cups water and wine. Bring to a
boil. Add turkey carcass broken in pieces, parsley,
thyme, bay leaf and peppercorns. Simmer soup,
partially covered, skimming any froth as ti rises to
surface, for about 1 1/2 hours. Strain soup into
heated tureen, pressing hard on the solids. Serve or
cool and store.

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Recipe By : American Heart Association Cookbook, copyright 1984
Serving Size : 1 Preparation Time :0:00
Categories : Squash – Summer*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium yellow summer squash — sliced
2 medium onions — sliced
2 cans chicken broth
black pepper — to taste
1/4 cup yogurt

makes about 1 1/2 quarts

Cook squash and onions in chicken broth for 15 minutes, or until vegetables are
soft. Add pepper and yogurt. Puree soup in blender, serve. Can be served ho
t or cold. Additional yogurt and pepper may be added to taste.

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Recipe By : Holiday Celebrations
Serving Size : 8 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 4 pound beef brisket — trimmed
1 large onion — sliced
2 bay leaves
1 cup catsup
2 tablespoons Worcestershire sauce
4 teaspoons brown sugar
2 teaspoons instant coffee granules
8 to 10 rolls, buns, etc.

Place brisket in a Dutch oven. Add onion, bay leaves, 1/2 teaspoon salt, 1/4
teaspoon pepper and water to cover (about 6 cups). Bring to boiling. Reduce
heat and simmer, covered, for 3 1/2 hours or until tender. Drain, discarding
cooking liquid. Place brisket and onion in a 2 quart rectangular baking
dish.

For suace, stir together catsup, Worcestershire sauce, brown sugar, coffee
granules and 2 tablespoons water. Spoon over brisket. Bake, uncovered, in a
350 oven for 15 minutes. Thinly slice across the grain. Serve on buns or
rolls. Place remaining sauce in a gravy boat for people to help themselves!
Makes 8 to 10.

Serve with “Salad Ole w/Chili Vinaigrette.”

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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Misc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Red-eye gravy, to those unaccustomed to the nobler things in life,
requires first a good, well-cured country ham. Smithfield and
genuine Virginia hams are ideal for this.

Take a slice of uncooked ham with most or much of the fat left on.
Fry the ham in its own fat until nicely browned on both sides. When
it is cooked, transfer the ham to a warm platter and add boiling
black coffee to the skillet, scraping to dissolve the particles that
cling to the bottom and sides.

That is red-eye gravy, which you pour over the ham and serve.

The name “red-eye gravy” (sometimes referred to as “red-ham gravy”)
derives from the fact that a circle or oval of liquid fat with a
slightly reddish cast will form on the surface of the gravy when it
is reduced. This is the “eye” of the name.

From Craig Claiborne’s “Southern Cooking”

Contributed by Wesley Pitts

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Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
1 2/3 c Flour
2 ts Baking powder
1 t Cinnamon
1/2 ts Nutmeg
1 Ripe banana
1/3 c Peanut butter
1/2 c Sugar
2 Eggs
2/3 c Sour cream
—–IRWIN E.SOLOMON—–

Preheat oven to 450~ .Place paper liners in muffin
tin,set aside.
Vombine flour,baking powder,cinnamon,and nutmeg in
medium bowl.toss to blend with fork.set aside.
Peel banana,break into small pieces,and set it aside
on wax paper.
In large mixing bowl,combine peanut butter and
sugar.Mix at medium speed to blend.Stop when necessary
to scrape sides of bowl with rubber scraper.
Add eggs and blend.Add banana and blend.Add flour
mixture in two stages and mix until it is completely
incorporated.Do not over mix.Add sor cream and blend.
Spoon batter into muffin cups until they are about
3/4 fulled.With mitted hands,carefully place pan in
oven and bake for 25 minutes.
Turn oven off and with mitted hands,carefully remove
muffin pan and set it on cooling rack for 10
minutes.With your mitts on,carefully tip tin on its
side to let muffins fall out.
If there is a stubborn muffin,use table knife to
loosen it.Once muffins are completely cool wrap them
in plastic wrap and freeze.Makes 12 muffins.

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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Idaho Great Northern Beans
— rinsed
Water
1/2 c Chopped onion
1 t Minced garlic
1 tb Dry basil
1 t Dry oregano
1 t Salt
Pepper, to taste
Leftover ham or beef bones
16 oz Tomatoes, undrained
4 c Thinly sliced vegetable
–(carrots, zucchini,
–celery, cabbage)
1/2 c Small macaroni
1/4 c Chopped parsley
Grated Parmesan cheese

Add beans to 3 cups boiling water; boil for 2 minutes.
Cover and let stand 1 to 4 hours. Drain and rinse
well. Place beans in kettle. Add 6 cups water, onion,
garlic, basil, oregano, salt, pepper and ham or beef
bones. Bring to boil. Cover and simmer 1 hour or until
beans are almost tender. Add tomatoes, vegetables,
macaroni and parsley, breaking up tomatoes. Cover and
simmer 1/2 hour longer or until ingredients are done.
Add more water if a thinner consistency is desired.
Adjust seasonings. Serve with grated Parmesan cheese.
Makes 2 to 2-1/2 quarts.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise,
Idaho 83707

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