Title: Angel Biscuits (no rising necessary)
Categories: Breads Londontowne
Servings: 1

1 ea Cake yeast 3 t Baking powder
2 T Lukewarm water 4 T Sugar
5 c Plain flour 1 t Salt
1 t Soda 1 c Shortening
2 c Buttermilk

Dissolve yeast in water. Into a bowl, sift flour with other dry
ingredients. Cut in shortening, add buttermilk, then add yeast mixture.
Stir until all flour is dampened. Knead on floured board a minute, roll to
desired thickness, and cut with a biscuit cutter. Bake at 400 degrees
about 12 minutes. Dough may be kept refrigerated and used about a week.

Mrs. Leslie M. Smith

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Popularity: 6% [?]

Peanut Buttered Grain

Recipe By : Nikki David Goldbeck’s American Wholefoods Cuisine
Serving Size : 4 Preparation Time :0:15
Categories : Quick dishes* Side dishes, starches *

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
2 medium onions — chopped
3 cups cooked kasha, brown rice, millet, or
cracked wheat
3 tablespoons soy sauce
3 tablespoons peanut butter — *

* This was very good with cashew butter that needed to be used up.

Heat oil in a large skillet and saute onions for 5 to 7 minutes until lightly
colored.
Add grain, tossing with a fork to break up clumps.

Add soy sauce and peanut butter [whiz this in blender first], and cook,
stirring gently with fork, until hot and evenly blended.

Serves 4 to 6.

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Serving Ideas : Good with Spin Chickpeas with Feta (p178)

Popularity: 6% [?]

Title: Spicy Vegetable Dip
Categories: Sauces, Diabetic, Appetizers, Low-fat/cal
Yield: 12 servings

8 oz Carton plain low-fat yogurt 1 ts Salt
1/4 c Chili sauce 2 tb Minced celery
1 tb Prepared horseradish 1 tb Minced green pepper
1 ts Grated lemon rind 1 tb Minced green onion

Combine all ingredients, mix well. Chill thoroughly. Serve as a dip
for celery sticks, green onions, green pepper, cauliflower and other
crisp raw vegetables. Makes 1 1/3 cups.

2 tb serving – 18 calories, free food 1.2 gm protein, .3 gm fat, 2.8
gm carbohydrate, 260.2 mg sodium, 72.2 mg potassium, .2 gm fiber, 1 mg
cholesterol

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

MMMMM

Popularity: 7% [?]

MAMA’S EASY SOURDOUGH BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 c Self-rising flour
2 c Buttermilk
2/3 c Cooking oil
2 pk Yeast
2 tb Sugar
1 t Soda

Mix all ingredients. Keep tightly covered in
refrigerator. Take out as needed and knead with a
little extra flour and bake. Courtesy Telephone
Pioneers BillSpalding *P CRBR 38 A

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Popularity: 5% [?]

New Zealand Easter Spice Biscuits

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Jude1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***BISCUITS***
250 grams self-raising flour
120 grams soft brown sugar
2 teaspoons spice mixture — (see below)
1 pinch salt
160 grams cubed cold butter
***SPICE MIX***
2 tablespoons ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 teaspoon ground mixed spices

* Mix together and use when required.

Easter Biscuit: Combine sugar, flour and spice mixture together. Add the salt
.
Rub in the butter and mix to a firm dough. Rest in the refrigerator for 24
hours. Roll dough out on a floured surface and cut to desired shapes and sizes
.
Cook at 160 C for 20-25 minutes. Leave to cool on baking racks. Sprinkle with

icing sugar if desired.

Easter Strawberry Shortcakes: To make Easter strawberry shortcakes place halve
d
strawberries and whipped cream on two biscuits. Stack them and top with a plai
n
biscuit.

Popularity: 5% [?]

Title: Mayonnaise Biscuits
Categories: Breads, Breakfasts
Yield: 12

2 c self-rising flour
1 c milk
1/4 c mayonnaise; * see note

* Use only real mayonnaise, not salad dressing type.

Combine all the ingredients, mix well. Divide the dough among 12
greased muffin tins. Bake in preheated 400-degree oven for 12-15
minutes. This recipe can be doubled. Keep leftovers in refrigerator
and reheat slowly.

Recipe by: Jo Anne Merrill

Converted by MM_Buster v2.0l.
—–

–

Popularity: 8% [?]

6 oz. frozen concentrated orange juice
1 cup milk
1 cup water
2 tablespoons sugar
2 teaspoons vanilla
12 ice cubes

Put all ingredients in blender and blend until
smooth. Enjoy!

Popularity: 9% [?]

Title: CHOCOLATE LACE CORNUCOPIAS
Categories: Cookies
Servings: 30

1/2 c Firmly packed brown sugar
1/2 c Corn syrup
1/4 c Margarine or butter
4 Squares BAKER’S Semi-Sweet
-Chocolate
1 c All-purpose flour
1 c Finely chopped nuts
Whipped cream or COOL WHIP
-Whipped Topping, thawed

Heat oven to 350′F. Microwave sugar, corn syrup and margarine in large
microwavable bowl on HIGH 2 minutes or until boiling. Stir in chocolate
until completely melted. Gradually stir in flour and nuts until well
blended. Drop by level tablespoonfuls 4″ apart, onto foil-lined cookie
sheets.

Bake 10 minutes. Lift foil and cookies onto wire racks. Cool 3-4 minutes
or until cookies can be easily peeled off foil. Remove foil; finish
cooling cookies on wire racks that have been covered with paper towels.

Place several cookies, lacy side down, on foil-lined cookie sheet. Heat at
350′F. for 2-3 minutes or until lightly softened. Remove from foil, 1 at a
time, and roll, lacy side out, to form cones. Cool completely. Just before
serving, fill with whipped cream.

Makes about 30 cornucopias.

Prep time: 20 minutes. Baking time: 12-13 minutes.

SAUCEPAN PREPARATION: Mix sugar, corn syrup and margarine in 2 quart
saucepan. Bring to boil over medium heat, stirring constantly. Remove from
heat; stir in chocolate util completely melted. Continue as directed.

MMMMM

Popularity: 7% [?]

Title: SHRIMP WITH CHILI GARLIC
Categories: Fish, Chinese
Yield: 4 servings

————————–BATTER————————–
4 tb Cornstarch
1/4 c Flour
1 ts Baking powder
1/2 c Water
1/2 ts Salt
1 Egg
1 Egg white
2 tb Salt
1 1/2 lb Shrimp; peeled and deveined
2 c Peanut oil, for deep-frying

—————————SAUCE—————————
1 1/2 tb Peanut oil
5 Dried chiles; halved
3 tb Finely sliced garlic
1 ts Salt
3 tb Sugar
1 ts White rice vinegar
1/2 c Water
1 ts Cornstarch; mixed with
1 ts Water

MIX THE BATTER INGREDIENTS in a medium-sized bowl
until thick and smooth. Let the batter sit, covered,
for at least 30 minutes. Combine shrimp and batter.
Heat a wok or large deep skillet until hot and add the
oil for frying. When the oil is barely smoking,
deep-fry the shrimp for 2 minutes or until the batter
is just firm. You should do this in several batches.
Remove shrimp with a slotted spoon and drain on paper
towels. Heat a small saucepan and when hot, add the
oil, dried chiles and garlic. Stir for 30 seconds. Add
remaining sauce ingredients and simmer for 2 minutes.
Keep warm. Reheat the oil in the wok until it is very
hot, but not smoking. Deep-fry the shrimp again until
they are golden and crisp, about 2 minutes. Remove and
drain, place on a warm platter, drizzle with the sauce
and serve immediately.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

—–

Popularity: 11% [?]

( BREAD MIX )

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Mixes
Breads Tested

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JOY QUIRK (HFTC65A)
20 c Bread flour — (5 lbs)
1 1/4 c Sugar
4 ts Salt
1 c Instant nonfat dry milk.

I have my own homemade “best bread mix”. After the initial mixing
which only takes a few minutes, the rest is as easy as the store
bought.

Combine all ingredients in a large bowl. Stir together to distribute
evenly. Put in a large airtight container. Label. Store in a cool,
dry place. Use within 6 to 8 months. Makes about 22 cups of mix.

Formatted by Elaine Radis BGMB90B; JUNE, 1993

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Popularity: 6% [?]