Spicy Cabbage Beef Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1 large onion — chopped
5 cups chopped cabbage — bite-size pieces
2 16 oz cans red kidney beans
3 8 oz cans tomato sauce
2 cups water
1 green bell pepper — chopped
3/4 cup picante sauce
4 beef bouillon cubes
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Brown ground beef and onion over medium heat in a skillet. Drain. Pour into C
rock-Pot. Stir in cabbage, beans, tomato sauce, water, pepper, picante sauce,
beef bouillon, and seasonings. cover and cook on Low 6 to 8 hours or High 3 to
4 hours. Serve when cabbage is tender.

Serves 10 to 12

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Popularity: 4% [?]

Cold Lunch Biscuits

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint milk
3/4 cup shortening
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
Enough flour to make stiff dough

Mix and knead well. Mold into small biscuits. Bake at 350 degrees until brown
about 20 minutes Keeps for several weeks in tight container.

Mother of Louise Rollins

Posted to bbq-digest V5 #

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Popularity: 5% [?]

Title: CREAM BISCUITS
Categories: Breads
Yield: 1 servings

4 c Flour
1 ts Salt
3 ts Cream of tartar
1 1/2 ts Baking soda
1/4 c Butter
2 c Cream or “Half and Half”

Sift dry ingredients. Cut in 1/4 cup of butter. Add
the cream. Roll out on a floured board. Cut with a
2-inch cutter. Bake on an ungreased pan in a hot oven
of 400 degrees for 12 to 15 minutes or until golden
brown. Mrs. William C. Edmonston

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Popularity: 3% [?]

UPSIDE-DOWN ORANGE BISCUITS W/VARIATION

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
2 cups All-purpose flour
1 tablespoon Baking powder
1/2 teaspoon Salt
3 tablespoons Shortening
3/4 cup Milk
2 tablespoons Butter or margarine — soft
1/4 cup Sugar
1 teaspoon Ground cinnamon
TOPPING
1/2 cup Sugar
1/2 cup Orange juice
3 tablespoons Butter or margarine — melt
2 teaspoons Orange peel — grate
TOPPING FOR VARIATION
1 cup Confectioners’ sugar
1 tablespoon Butter or margarine — melt
5 ts milk — (5 to 6)
1/8 teaspoon Vanilla extract

Combine flour, baking powder or salt; cut in shortening until mixture resembes
coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured
surface; knead gently 10 to 12 times. Roll into a 15×12″ rectangle. Spread with
butter. Combine the sugar and cinnamon; sprinkle over butter. Roll up
jelly-roll style, starting from the short end. Cut into 12 equal slices. Place,
cut side down, in a greased 9″ round baking pan. Combine topping ingredients;
pour over biscuits. Bake at 450~ for 20 to 25 minutes or until lightly browned.
Cool in pan 5 minutes; invert onto a platter and serve warm.

VARIATION-Use 4 tb butter instead of 3 tb shortening in biscuit dough. Knead
8 to 10 times. Roll into an 11×8″ rectangle. Brush with 1 tb melted butter.
Combine 1/4 c sugar and 1 ts ground cinnamon and spread on butter. Prepare as
above baking in an 8″ square pan, brushed with 1 tb melted butter. Bake for 18
to 20 minutes. Combine sugar, butter, milk and vanilla extract; spread over
warm biscuits. Serve immediately.

Source: .

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Popularity: 5% [?]

Title: Cream Biscuits
Categories: Breads Londontowne
Servings: 1

4 c Flour 1 t Salt
3 t Cream of tartar 1 1/2 t Baking soda
1/4 c Butter 2 c Cream or “Half and Half”

Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on
a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a
hot oven of 400 degrees for 12 to 15 minutes or until golden brown.

Mrs. William C. Edmonston

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Popularity: 4% [?]

Title: SOUL BROTHERS’ BLACK-EYED PEAS
Categories: Vegetables
Yield: 6 servings

Stephen Ceideburg
1 lb Black-eyed peas
1 tb Salt
1 c Chopped celery
1 c Chopped bell pepper
1 c Chopped onions
1/4 c Chopped parsley
2 tb Vegetable oil

Combine the black-eyed peas, salt, chopped celery, bell pepper,
onions, parsley and vegetable oil a heavy-bottomed soup pot and cook
until tender, approximately 1 1/2 hours.

Add more salt to taste, if desired.

PER SERVING: 235 calories, 14 g protein, 37 g carbohydrate, 4 g fat
(1 g saturated), 0 mg cholesterol, 824 mg sodium, 10 g fiber.

Rip Wilson, Soul Brothers Kitchen.

From an article by Heidi Haughy Cusik in the San Francisco Chronicle,
6/12/91.

Posted by Stephen Ceideburg

MMMMM

Popularity: 4% [?]