Little Cheddar Biscuits

Recipe By : Tillamook Factory Cheese Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Unbleached Flour
1 teaspoon dry Mustard
1 teaspoon Paprika
1/4 teaspoon Baking Powder
1 cup Butter — at Room Temperature
10 ounces sharp Cheddar cheese — Grated
1 teaspoon Worcestershire Sauce

Combine the flour, dry mustard, paprika and baking powder in a medium
bowl.
Beat the butter, either by hand or with an electric mixer at medium speed,
until light and fluffy. Slowly beat in the cheddar cheese and
Worcestershire sauce. Gradually add the flour mixture, stirring with a
fork, until well blended. On a lightly floured surface, shape the dough
into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or
foil. Place on a platter and refrigerate for at least 2 hours, better
overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3
inch thick. With your hands, roll each slice into a ball. Flatten slightly
and place on an ungreased baking sheet about 2 inches apart. Bake 8
minutes
in the preheated oven. Biscuits will only brown slightly on the bottom.
From the Tillamook Factory Cheese Cookbook, 4175 Highway 101 North,
Tillamook, OR 97141. Rich

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Popularity: 9% [?]

PEPPER BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c All purpose flour
1 tb Baking powder
1/2 ts Salt
1 tb Coarse cracked black pepper
1/2 ts Baking soda
3/4 c Shortening
1 c Buttermilk

Preheat oven to 450-500F. Sift 2 cups of the flour
with the baking powder, salt, pepper, and baking soda
into a bowl. Cut in the shortening with a pastry
blender or fork, or work it in with your fingers. Add
the buttermilk to make a soft dough, mixing just until
the dough holds together. Flour your hands. Pull of
a piece of dough the size of a biscuit and dip the wet
edge into the extra flour. The roll or pat into a
biscuit. Place slightly touching, on a lightly
greased baking sheet. Bake until golden golden brown.
8-10 minutes. From Nathalie Dupree’s “New Southern
Cooking”

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Popularity: 3% [?]

EASY TEA BISCUITS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All purpose flour
3 ts Baking powder
3/4 ts Salt
6 tb Shortening
1 c Milk

Preheat oven to 400F. Combine flour, baking powder,
and salt in a bowl. Cut in shortening using a pastry
blender, 2 knives or a fork until mixture is crumbly.
Add milk. Stir with fork just enough to moisten dry
ingredients. Drop dough from a Tablespoon onto
ungreased baking sheet. Bake for 10-12 minutes til
lightly browned.

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Popularity: 4% [?]

Title: RAINBOW MERINGUE TORTE
Categories: Desserts, Cheese/eggs
Yield: 10 servings

1 pk (2 packets) meringue mix
. . .
1 pt Chocolate ice cream
1 pt Pistachio or green mint ice
-cream
1 pt Strawberry ice cream
1/2 c Heavy cream, whipped

Dazzling dessert! The airy meringue layers are
foolproof with meringue mix (and no leftover egg
yolks)! Really easy, but it’s a plan-ahead make-ahead–

Toasted slivered blanched almonds

Meringue layers: Preheat oven to 400ø. Meanwhile
prepare meringue mix according to package directions
for meringue shells. Cover 2 large or 4 small cooky
sheets with foil (or brown paper). Draw four 8
1/2-inch circles on foil (use cake pan as guide).
Spoon equal amounts of meringue on the 4 circles;
spread evenly. Place in hot oven (400ø). Close door
quickly; turn off oven heat. Leave in oven 3 hours or
overnight, without opening door. Remove meringues from
foil.

To fill torte: Let ice cream soften slightly. Place a
meringue layer on serving plate; spoon chocolate ice
cream atop and spread evenly (work quickly); place in
freezer. Spread second meringue with pistachio ice
cream; set atop first layer in freezer. Spread third
meringue with strawberry ice cream , set atop others.
Frost remaining meringue with whipped cream, and add.
Freeze till ice cream is firm, about 5 hours or
overnight. Ten or 15 minutes before serving, remove
from freezer; sprinkle with toasted slivered almonds.
To serve, cut with sharp knife. Makes 10 servings.

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Popularity: 6% [?]

Sweet Potato Biscuits

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Flour
1 cup Sweet potatos — cooked/mashed
Salt
2 1/2 teaspoons (to 3) baking powder
3 tablespoons Sugar (or more — to taste)
1/4 cup Shortening

Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead
dough; cut with biscuit cutter (you may need more flour, as dough is
sticky). Bake in 400 degree oven 12 to 15 minutes. Mrs Harold T. Cook

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Popularity: 3% [?]

Buttermilk Biscuits

Recipe By : Miss Kathy Potterfield
Serving Size : 14 Preparation Time :0:00
Categories : Breads – Quick To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 C Flour
2 1/4 Tsp Baking Powder
1/4 Tsp Baking Soda
1 Tsp Salt
1/3 C + 2 Tsp. Shortening
3/4 C Buttermilk

Measure dry ingredients into mixing bowl. Sift and cut in shortening.
Stir in buttermilk. When thoroughtly mixed, turn onto a lightly-floured
board, knead, and roll to about 1/2 inch tickness. Put on greased baking
pan and brush tops with melted butter. Bake at 450 degrees for 12 to 15
minutes. Serve hot.

Source: “Mountain Measures” –Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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Popularity: 5% [?]

Title: Little Cheddar Biscuits
Categories: Breads Cheese Quickbreads
Servings: 8

2 c Unbleached Flour
1 ts Mustard; Dry
1 ts Paprika
1/4 ts Baking Powder
1 c Butter; Room Temperature
10 oz Cheddar; Sharp, Grated
1 ts Worcestershire Sauce

Combine the flour, dry mustard, paprika and baking powder in a medium
bowl. Beat the butter, either by hand or with an electric mixer at medium
speed, until light and fluffy. Slowly beat in the cheddar cheese and
Worcestershire sauce. Gradually add the flour mixture, stirring with a
fork,
until well blended. On a lightly floured surface, shape the dough into a
long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil.
Place on a platter and refrigerate for at least 2 hours, better overnight.
Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick.
With your hands, roll each slice into a ball. Flatten slightly and place
on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the
preheated oven. Biscuits will only brown slightly on the bottom.

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Popularity: 8% [?]

ENSURING SAFE CANNED FOODS (PART 1 OF 2)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Information

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

Growth of the bacterium Clostridium botulinum in
canned food may cause botulism–a deadly form of food
poisoning. These bacteria exist either as spores or as
vegetative cells. The spores, which are comparable to
plant seeds, can survive harmlessly in soil and water
for many years. When ideal conditions exist for
growth, the spores produce vegetative cells which
multiply rapidly and may produce a deadly toxin within
3 to 4 days of growth in an environment consisting of:

* a moist, low-acid food
* a temperature between 40 degrees F and 120 degrees F
* less than 2 percent oxygen

Botulinum spores are on most fresh food surfaces.
Because they grow only in the absence of air, they are
harmless on fresh foods.

Most bacteria, yeasts, and molds are difficult to
remove from food surfaces. Washing fresh food reduces
their numbers only slightly. Peeling root crops,
underground stem crops, and tomatoes reduces their
numbers greatly. Blanching also helps, but the vital
controls are the method of canning and making sure the
recommended research-based process times, found in
these guides, are used.

The processing times in these guides ensure
destruction of the largest expected number of
heat-resistant microorganisms in home-canned foods.
Properly sterilized canned food will be free of
spoilage if lids seal and jars are stored below 95
degrees F. Storing jars at 50 degrees F to 70 degrees
F enhances retention of quality.

FOOD ACIDITY AND PROCESSING METHODS

Whether food should be processed in a pressure canner
or boiling-water canner to control botulinum bacteria
depends on the acidity in the food. Acidity may be
natural, as in most fruits, or added, as in pickled
food. Low-acid canned foods contain too little acidity
to prevent the growth of these bacteria. Acid foods
contain enough acidity to block their growth, or
destroy them more rapidly when heated The term “pH” is
a measure of acidity; the lower its value, the more
acid the food. The acidity level in foods can be
increased by adding lemon juice, citric acid, or
vinegar.

Low-acid foods have pH values higher than 4.6. They
include red meats, seafood, poultry, milk, and all
fresh vegetables except for most tomatoes. Most
mixtures of low-acid and acid foods also have pH
values above 4.6 unless their recipes include enough
lemon juice, citric acid, or vinegar to make them acid
foods. Acid foods have a pH of 4.6 or lower. They
include fruits, pickles, sauerkraut, jams, jellies,
marmalades, and fruit butters.

Although tomatoes usually are considered an acid food,
some are now known to have pH values slightly above
4.6. Figs also have pH values slightly above 4.6.
Therefore, if they are to be canned as acid foods,
these products must be acidified to a pH of 4.6 or
lower with lemon juice or citric acid. Properly
acidified tomatoes and figs are acid foods and can be
safely processed in a boiling-water canner.

Botulinum spores are very hard to destroy at
boiling-water temperatures; the higher the canner
temperature, the more easily they are destroyed.
Therefore, all low-acid foods should be sterilized at
temperatures of 240 degrees to 250 degrees F,
attainable with pressure canners operated at 10 to 15
PSIG. PSIG means pounds per square inch of pressure as
measured by gauge. The more familiar “PSIG”
designation is used hereafter in this publication. At
temperatures of 240 degrees to 250 degrees F, the time
needed to destroy bacteria in low-acid canned food
ranges from 20 to 100 minutes. The exact time depends
on the kind of food being canned, the way it is packed
into jars, and the size of jars. The time needed to
safely process low-acid foods in a boiling-water
canner ranges from 7 to 11 hours; the time needed to
process acid foods in boiling water varies from 5 to
85 minutes.

PROCESS ADJUSTMENTS AT HIGH ALTITUDES

Using the process time for canning food at sea level
may result in spoilage if you live at altitudes of
1,000 feet or more (Plate 2). Water boils at lower
temperatures as altitude increases. Lower boiling
temperatures are less effective for killing bacteria.
Increasing the process time or canner pressure
compensates for lower boiling temperatures.

Therefore, when following canning directions in this
series, select the proper processing time or canner
pressure for the altitude where you live. If you do
not know the altitude, contact your local county
Extension agent. An alternative source of information
would be the local district conservationist with the
Soil Conservation Service.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Popularity: 5% [?]

HONEYMOON SOURDOUGH BISCUITS

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Active starter
1 1/4 c Prepared biscuit mix
1/2 ts Baking powder
1 tb Oil

Mix all ingredients thoroughly and turn out onto a
floured board, knead lightly and then roll out gently
and cut into biscuits. Brush lightly with melted
butter or margarine. Place of greased cookie sheet
and bake at 450 degrees for about 15 minutes. Posted
By curmudgn@flash.net (Sam Waring) On
rec.food.recipes or rec.food.cooking

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Popularity: 4% [?]

Title: SHRIMP IN GARLIC SAUCE
Categories: Chinese, Seafood
Yield: 6 servings

1 lb Small shrimp
Salt
2 Dried chili peppers
4 tb Garlic oil
4 tb Olive oil
Paprika
Chopped parsley

Shell, devein, and rinse shrimp. Sprinkle with salt
and let sit 10 minutes. Remove seeds from chili
peppers and crumble into small bits. Set aside.
Combine oils and set aside. In 4 shallow ovenproof
baking dishes, divide the shrimp, chili pepper, and
oil. Place in a 425 degree oven and bake for 8-10
minutes until shrimp turn pink, tossing shrimp once or
twice during baking. Remove and sprinkle with paprika
and chopped parsley.

Serve immediately with fresh country bread for soaking
up the oil

Source: Williams-Sonoma, Adapted from “Tapas.”

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Popularity: 4% [?]