Tender Flaky Biscuits

Recipe By : Woman’s Day 10-8-96
Serving Size : 16 Preparation Time :0:20
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c plus 2 tbsp cake flour
2 tsp baking powder
1/4 tsp EACH baking soda and salt
1/2 stick cold margarine (not spread) — cut in small cubes
3/4 c buttermilk

Heat oven to 450. Have a baking sheet ready.

In a medium bowl, mix flour, baking powder, baking soda and salt. Cut in
margarine with pastry blended, or work in with fingertips until lumps are no
larger than small peas. Stir in buttermilk with a fork until mixture clumps
together. Press dough into a ball.

On a lightly floured surface with a lightly floured rolling pin, roll dough
into a 10×6-inch rectangle. With the long edge facing you, fold in both short
ends so they meet in center. Fold dough in half (as if you were closing a
book), forming a packet 4 layers thick. Roll dough into a 6-inch square.

With a floured knife, cut dough into 16 squares, using a straight downward
motion with each cut (don’t saw dough). Place biscuits 1 1/2 inches apart on
ungreased baking sheet.

Bake 10-12 minutes until biscuits are lightly browned. Removed to a wire rack
to cool.

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Popularity: 2% [?]

Title: KRUMKAKER (CURLED CAKES)
Categories: Desserts
Yield: 12 servings

1/2 c Dairy sour cream, whipped
1 ea Egg yolk
2 tb Sugar
1 dr Lemon extract
1/2 c All-purpose flour

Combine all ingredients in order given. Put 1
teaspoon of batter in the center of a preheated
krumkake pan. Close the lid and cook for a few
minutes, turning the pan once to brown on both sides.
Roll the cake while still hot around the handle of a
wooden cooking spoon. Makes 12 to 16.
Note: These pans can be bought in specialty hardware
stores. Source: Woman’s Day Encyclopedia of Cookery,
Vol. 8:

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Popularity: 11% [?]

Title: Rogan Josh
Categories: Indian Ethnic Entertain Easy Main dish
Servings: 6

2 ea 1″ cubes of ginger chopped 8 ea cloves of garlic
1 1/2 c beef broth 10 T vegetable oil
2 lb lamb or beef stew meat 10 ea whole black cardamoms
2 ea bay leaves 6 ea whole cloves
10 ea whole peppercorns 1 ea 1″ stick cinnamon
2 ea medium onions 1 t ground coriander
2 t ground black cumin 4 t red paprika
1/2 t cayenne pepper 1 1/4 t salt
6 T plain yogurt 1/4 t garam masala
1 x black pepper

Put the ginger, garlic, and 4 tablespoons water in blender. Blend well
until you have a smooth paste.
Heat the oil in a wok to medium high heat. Brown the meat cubes in
several batches and set to one side. Put the cardamom, bay leaves,
cloves, peppercorns, and cinnamon into the same hot oil. Stir once and
wait until the cloves swell and the bay leaves begin to take on color.
Now put in the onions. Stir and fry for about 5 minutes or until the
onions turn a medium brown color. Put in the ginger garlic paste and
stir for 30 seconds. Add the fried meat cubes and juices. Stir for 30
seconds. Now put in 1/6 of the yoghurt. Stir and fry for 30
seconds or until the yoghurt is well blended. Add the remaining
yoghurt, a tablespoon at a time, in the same way. Stir and fry for
another 3-4 minutes.
Now add the rest of the broth (a little more for beef than lamb). Bring
the contents of the pot to a boil, scraping in all browned spices on the
sides and bottom of the pot. Cover, turn heat to low and simmer for
about an hour if lamb and two if beef. Every 10 minutes or so, give the
meat a good stir. When the meat is tender, take off the lid, turn the
heat up to medium and boil away some of the liquid. You should end up
with a tender meat in a thick, reddish brown sauce. All the fat that
collects in the pot may be spooned off the top. Sprinkle the garam
masala and black pepper over the meat before you serve and mix them in.

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Popularity: 19% [?]

Vegetable Chili with Millet

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Kidney beans — dried
picked over — rinsed
2 tablespoons Olive oil
2 medium Onions — peeled, diced
4 each Garlic cloves — peeled, minced
1 large Bell pepper — green
cored, seeded — 1/4″ dice
1 each Jalapeno pepper — trimmed, minced
4 cups Water
1 can Plum tomatoes (35 oz)
1/2 cup Tomato sauce
3 tablespoons Chili powder
1 tablespoon Cumin — ground
1 teaspoon Turmeric
1 teaspoon Oregano — dried
1 cup Millet — rinsed, drained
Salt
—–GARNISH—–
2 cups Yogurt — plain
1 bn Scallions — trimmed, cut in roun
2 each Oranges — peeled, sectioned, c

Place the beans in a large saucepan. Add boiling water just to cover and let
set 1 hour. Drain the beans, cover with fresh water, and bring to boil over
high heat. Reduce heat to medium, cook, partially cover, until tender but not
soft – about 50 minutes to an hour. Drain and set aside.
Heat oil in large saucepan over medium-high heat.
When hot but not smoking, add onions, garlic, bell pepper, jalapeno. Reduce
heat to medium and cook, stirring frequently, until onions turn translucent -
about 9 minutes. Add reserved beans, 2 cups water, tomatoes, tomato sauce,
spices and oregano. Mix well and bring to boil. Reduce heat to medium-low,
cook, partially covered, 1-1/2 hours. Add millet and remaining 2 cups water,
stir, and continue cooking until millet and beans are cooked through but not
mushy, the flavors have mellowed and chili is rich and aromatic – at least 2
hours. Stir occasionally, being sure mixture doesn’t stick to bottom of pan.
Salt to taste.
To serve, lade the chili into warmed bowls, and either top with yogurt,
scallions and oranges or pass them seperately.

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Popularity: 11% [?]

Classic Mud Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Crust—–
6 Ounces Semisweet Chocolate Chips
1 1/4 Cups Chocolate Wafer Crumbs
3 Tablespoons Butter
—–Fudge Sauce—–
6 Ounces Semisweet Chocolate Chips
3 Tablespoons Butter
1/2 Cup Heavy Cream — (whipping cream)
1 Tablespoon Coffee Flavored Liqueur
—–Filling—–
1 Quart Coffee Ice Cream — softened
2 Tablespoons Coffee Flavored Liqueur

CRUST:
Combine over hot (not boiling) water, 1/2 C chocolate chips
and butter, stir until chips are melted and mixture is smooth.
Add chocolate wafer crumbs, stir until well blended. Press into
9-inch pie pan. Chill until firm.

FUDGE SAUCE:
Combine over hot (not boiling) water remaining 1 1/2 C
chocolate chips, heavy cream, and butter. Stir until chips are melted
and mixture is smooth. Remover from heat, stir in coffee
flavored liqueur. Chill 10 minutes. Spread 1/2 C sauce on bottom
of chocolate cookie crust. Chill 15 minutes.

FILLING:
In large bowl, combine ice cream and coffee flavored liqueur.
Pour over Fudge Sauce layer in pie pan. Freeze several hours or
until firm. Serve with remaining warm Fudge Sauce and Whipped Cream
if used. Makes 1 9-inch pie

Yield: 8 servings.

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Popularity: 6% [?]

DIVINITY AND VARIATIONS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BASIC DIVINITY—–
1/2 c Light corn syrup
2 1/2 c Sugar
1/4 ts Salt
1/2 c Water
2 Egg whites
1 t Vanilla extract
1 c Coarsely chopped nuts
—–HOLIDAY DIVINITY—–
1/4 c Chopped candied cherries
1/4 c Chopped candied pineapple
—–CHOCOLATE DIVINITY—–
6 oz Semisweet chocolate chips
1 c Nut halves (instead of
-chopped nuts)
—–GINGER DIVINITY—–
6 tb Water Instead of the
2 tb Preserved-ginger syrup / 1/2
-cup water
1/2 c Finely diced ginger

Servings: 1 1/2 pounds

DIRECTIONS: In saucepan mix corn syrup, sugar, salt and water. Cook,
stirring, until sugar is dissolved. Continue cooking, without
stirring, until a small amount of mixture forms a firm ball when
dropped in cold water (248-F). Beat egg whites until stiff, but not
dry. Pour about half the syrup slowly over whites, beating
constantly. Cook remainder until a small amount forms hard threads in
cold water (272-F). Add slowly to first mixture, and beat until
mixture holds its shape. Add vanilla and nuts; drop by
dessert-spoonfuls onto waxed paper, or spread in buttered 9x9x2″ pan,
and when firm, cut in squares.

HOLIDAY DIVINITY: Follow above instructions, adding candied cherries
and pineapple with the nuts.

CHOCOLATE DIVINITY: Follow above instructions, adding chocolate and
nuts with vanilla after beating; then beat until well blended.

GINGER DIVINITY: Follow above instructions, using the water and ginger
syrup for the liquid. Add diced ginger with the nuts.

Source: Mom’s old magazine clippings- 1940′s to 1970′s

From: Sallie Austin

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Popularity: 4% [?]

Title: Mediterranean Tomato Soup with Pasta
Categories: Soups, Vegetables, Vegetarian, Pasta, Arlene
Yield: 4 servings

5 tb Olive Oil
1 lg Onion, minced
2 1/2 lb Ripe tomatoes, cut in large
Dice
4 lg Garlic cloves, chopped
2 c Chicken stock or any broth
1 1/4 c Water
1 1/4 ts Dried leaf oregano crumbled
Salt and freshly ground
Pepper to taste
1 c Small pasta, such as thimble
Shaped ditali (salad
Macaroni)
2 tb Coarsely chopped fresh basil
Bowl of freshly grated
Parmesan cheese (for serving
If desired)

Heat olive oil in a large saucepan over medium-low
heat. Add onion and cook, stirring occasionally,
about 12 minutes or until soft but not brown. Add
tomatoes, garlic, stock, water, oregano, salt, and
pepper; bring to a boil. Cover and cook over low heat
45 minutes.

Puree soup in a food mill; or puree in a food
processor and strain, pressing so pulp goes through
strainer. (Soup can be kept, covered, 2 days in a
refrigerator.) Return soup to saucepan and reheat.
If soup appears thin, simmer uncovered 2-3 minutes to
thicken slightly.

Bring a medium saucepan of water to a boil and add
salt. Just before serving add pasta and cook
uncovered over high heat, stirring occasionally, 5-8
minutes or until tender but firm to the bite. Drain
well. Add to soup.

Stir in 1 tablespoon basil. Taste and adjust
seasoning. Sprinkle with remaining 1 tablespoon
basil. Serve with parmesan cheese, if desired.

NOTE:
Made this only when you have very ripe tomatoes – they
are the soul of this soup while the ditali, or pasta
thimbles, give it body. The soup is relatively easy
to prepare because there is no need to peel or seed
the tomatoes. After cooking, they are pureed in
either a food mill or food processor. A garnish of
tomato slices nad basil sprigs looks very attractive.

This recipe came from a friends pasta cookbook. It is
great!!!

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Popularity: 4% [?]

Title: GREENS
Categories: Can/preserv, Presscooker
Yield: 1 Servings

Chard OR
Kale OR
Mustard OR
Spinach OR
Beet Tops OR
Turnips OR
Poke OR
Other Wild Greens
Salt

Wash greens thoroughly through several changes of water. Discard
large, tough stems. Heat greens until wilted in just enough water to
prevent sticking. To hasten wilting and prevent over-cooking, turn
greens over when steam begins to rise around the edges of pan. Cut
through greens several times with a sharp knive before packing. Pack
hot into hot jars, leaving 1-inch head space. Add 1/2 teaspoon salt
per pint, 1 teaspoon per quart, Cover with boiling water, leaving
1-inch ehad space. Remove air bubbles. Adjust caps. Process pints 1
hour and 10 minutes, quarts 1 hour and 30 minutes at 10 pounds
pressure.

SOURCE: Ball Blue Book Typos by Kathryn Cone

MMMMM

Popularity: 40% [?]

BASIC TOMATO SAUCE (Mario)

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Spanish onion — cut in 1/4 dice
4 cloves garlic — thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme — or 2 T dried
1/2 medium carrot — finely shredded
2 28 ounce can tomatoes, crushed and mixed — w/ their juices
Salt — to taste

Saute the onion and garlic in the olive oil over medium heat until translucent,
but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes
more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling,
stirring occasionally for 30 minutes. Season with salt to taste. Serve
immediately, or set aside for further use. The sauce may be refrigerated
for up to one week or frozen for up to 6 months.

Yield: 6 cups

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Popularity: 5% [?]

HOT JAPANESE SPINACH SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Vegetables
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh spinach
— washed and drained
1/2 lb Fresh bean sprouts
— washed and drained
1 tb Sugar
2 ts Distilled white vinegar
1 tb Kikkoman Soy Sauce
2 ts Sesame seed — toasted

Place spinach and bean sprouts in 2-quart microwave-safe baking dish.
Cover; microwave on High 2 minutes. Toss vegetables; cover and microwave
on High 3 minutes. Meanwhile, combine sugar, vinegar, soy sauce and
sesame seed, stirring until sugar dissolves; pour over vegetables and toss
to combine.

Source: MICROWAVE MAGIC with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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Popularity: 3% [?]