ANGEL BISCUITS (NO RISING NECESSARY)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cake yeast
3 ts Baking powder
2 tb Lukewarm water
4 tb 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: 2% [?]

Irish Potato Pie

Recipe By : Catherine S. Minot (Bill Roess’ Girlfriend)
Serving Size : 8 Preparation Time :0:00
Categories : Potatoes Irish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 large eggs
1/2 cup green onions — chopped
1/2 teaspoon pepper
1/2 teaspoon salt
6 ounces Swiss cheese — grated
3 cups cooked potatoes — peeled and diced
4 ounces ham — diced
1/2 cup green bell pepper — chopped
1/2 cup half and half

Preheat oven to 350 degrees F. Generously butter 9-inch pie dish. Whisk
eggs, onions, salt and pepper in large bowl. Add potatoes, cheese, ham, bell
pepper and half and half. Stir to blend. Pour into prepared dish. Bake until
set, about 1 hour 20 minutes. Cut into wedges.

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Popularity: 4% [?]

Title: Navy Bean Soup Cuban Style
Categories: Soups, Cuban
Yield: 6 servings

-JUDI M. PHELPS
1 c Navy beans; dried OR
3 Cans great northern beans;
-15-oz size
2 1/2 qt ;water
2 Bay leaves
1/4 c Extra-virgin olive oil
4 Cloves garlic; finely
-chopped
1 ts Oregano
2 oz Piece salt pork; rind
-removed, cut in small
-pieces
1 lg Onion; finely chopped
1 Green pepper; cut in strips
8 oz Can tomato sauce
1 md Potato; peeled and cut in
-chunks
1 Butternut squash; seeds
-removed and cut in chunks
1/2 lb Boneless smoked ham; diced
Salt and pepper to taste

Rinse dried navy beans in cold water, pick over to remove foreign
particles, and soak covered in water overnight. Drain beans and place
them in a large saucepan with 2 1/2 quarts water, bay leaves, and
salt pork. Bring to a boil, reduce heat, and simmer, covered, until
tender, 1 to 1 1/2 hours, adding water if necessary. (If using canned
beans, the above step is unnecessary, since beans are already cooked.)

In a medium-size skillet, heat olive oil and saute onion, green
pepper, garlic, oregano, ham, and tomato sauce for 10 minutes. In a
separate saucepan, boil squash chunks for 5 minutes. Remove from
water, adding same water to tomato mixture. Peel squash. When beans
are tender, add tomato mixture, potato, salt, pepper, and squash.
Continue cooking another 30 minutes. Remove salt pork and discard.
Serve in soup bowls. Serves 6. Source: The Columbia Restaurant
Spanish Cookbook.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

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Popularity: 4% [?]

ROYAL SCOTTISH SHORTBREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter (no substitutions!)
1/2 c Powdered sugar
2 c Flour

Cream together butter and sugar. Knead in flour. Place
dough on cookie sheet and pat out a 3/4 inch thick
rectangle or circle. Prick surface. Chill 1/2 hour.
Bake 5 minutes at 375 degrees and 45 minutes at 300
degrees, until golden but not brown. Cut into squares
or wedges.

[I've substituted whole wheat flour for half the white
flour. It doesn't exactly make this a healthy treat,
but it does add an interesting flavor and color.]
Shared by Kathy Lankford Converted from INET55.TXT and
Uploaded by D.WEISSGERBE

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Popularity: 3% [?]

Title: Chicken Salad with Rosemary and Mayonnaise
Categories: Salads
Yield: 4 servings

3 Celery ribs
3 c Cubed cooked chicken
1/2 c Fat-free mayonnaise
1/2 c Fat-free sour cream
1 t Dried rosemary, crumbled
-OR
1 tb Fresh rosemary

Adapted from “The 5 in 10 Cookbook” by Paula Hamilton. Hearst, $15.

Thinly slice the celery and combine it in a bowl with the chicken.

Blend together the mayonnaise, sour cream and rosemary. Pour the
dressing over the chicken and celery, stirring until the ingredients
are thoroughly mixed.

Serve immediately or refrigerate for up to 24 hours.

Nutritional analysis per serving: 242 calories; 7.5 grams fat (2.2
grams saturated fat; 29% or calories come from fat); 95.7 milligrams
cholesterol; 301 milligrams sodium.

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Popularity: 3% [?]

Title: Reese’s Chewy Chocolate Pan Cookies
Categories: Cookies, Chocolate, Hershey’s, 100th
Yield: 48 bars

1 1/4 c Butter or margarine,
-softened (2 1/2 sticks)
2 c Sugar
2 Eggs
2 t Vanilla extract
2 c All-purpose flour
3/4 c HERSHEY’S cocoa
1 t Baking soda
1/2 t Salt
1 2/3 c REESE’S peanut butter chips

Heat oven to 350′F. Grease 15.5×10.5×1″ jelly-roll pan. In large mixer
bowl, beat butter and sugar until light and fluffy. Add eggs and
vanilla; beat well. Stir together flour, cocoa, baking soda and salt;
gradually blend into butter mixture. Stir in peanut butter chips.
Spread batter into prepared pan. Bake 20 minutes or until set. Cool
completely in pan on wire rack; cut into bars. Makes about 4 dozen
bars.

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Popularity: 2% [?]

Chanterelle And Shiitake Black Bean Chili With Sour Cherrie

Recipe By : Cooking Live Show #CL8864
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups tomato juice
3 cups orange juice
1 cup spelt berries
1 bunch fresh thyme — reserve 1 1/2
— tablespoons fresh
— thyme leaves
2 cups black beans dried
1/4 cup peanut oil
2 large onions diced
8 cloves garlic minced
2 large sweet green peppers — diced
2 ancho chilies — minced
1 chipotle chili — minced
1 pasilla chili — minced
1/4 habenaro chili — minced
15 plum tomatoes — seeded and
— quartered
2 cups fresh corn kernels
3 tablespoons fresh chopped oregano
1 bunch scallions diced
3 tablespoons toasted cumin seeds — ground
2 pounds chanterelles — cleaned and halved
2 pounds shiitake — cleaned and stems
— removed
2 cups dried sour cherries

In a large saucepan combine juices and bring to a boil. Add spelt
berries, fresh thyme and beans. Simmer covered 1 1/2 hours.

In a large heavy pot heat 1/2 of the oil, add onion and garlic and
brown. Add peppers, chilies, tomatoes, and simmer for 20 minutes. Add
corn, oregano, scallion, reserved thyme, and cumin and simmer for
another 20 minutes. Add cooked beans and return to a simmer. While
beans simmer, heat remaining oil in saute pan until smoking hot. Add
mushrooms and saute 5 minutes. Add the sauteed mushrooms to the chili
bean mixture, stir well and simmer 20 minutes. Add cherries and serve.

Yield: 4 to 6 servings

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Popularity: 13% [?]

Biscuits Gravy

4 Tbsp flour
3/4 cup water
2 cups skim milk or milk substitute
1 1/2 tsp fresh sage, crumbled finely
or
1 tsp ground sage
1/8 tsp cayenne pepper
1/2 tsp tobasco sauce
1/4 tsp salt
1/2 tsp fresh ground black pepper

Mix flour and water until smooth and no lumps. Put into medium sauce
pan, and heat over medium-high heat until the mixture boils. Reduce
heat, stirring constanly, and boil for 4 – 5 minutes. Mixture should
be very think and blubbery. Add milk and stir until the mixture is
smooth again. Add spices, and return to boil, cooking until it has the
consistancy of thick gravy.

Serve over split baking powder biscuits, with fruit (whole-berry
cranberry sauce was *great* with this dish!), grits, red beans rice,
toast jam, etc.

Makes enough for about 4 biscuits.

Popularity: 4% [?]

Title: Baking Powder Biscuits Ii
Categories: Breads
Yield: 6 servings

3 c Ready-mixed flour 1 c Milk
7 tb Shortening

Sift flour, measure, and sift. Cut in shortening with 2 spatulas. Add
milk. Turn onto lightly floured board. Knead lightly and pat into sheet
1/2 inch thick. Cut with floured cutter. Bake in hot oven (450ø F) 12
minutes. 16 servings. The Household Searchlight – 1941

—–

Popularity: 4% [?]

Date: Sat, 08 Apr 95 12:16:38 CDT
From: asking@students.wisc.edu (Anna Sutherland King)

lentil loaf

About a year ago someone (sorry–I forgot who) posted a recipe for a lentil
loaf. I liked it, but thought it was a bit mild, so I’ve tweaked it around
and now I think it’s great. It’s not too pretty, so probably best not
served to a potential SAD convert to FF, but I think ffers will love it.
Works well hot (dinner) or cold (lunch), and is really hearty.

2 c dry brown lentils, cooked in 6 c water with a bay leaf (about 45 min).
1 c dry bulgur wheat, cooked in 2 c water (about 15 min).
Preheat oven to 350.
In large bowl, mix cooked lentils, cooked bulgur, and all of the following:
–1 c soft bread crumbs
–2 egg whites or 1 egg substitute
–1/4-1/2 c catsup
–2 big onions, chopped
–6-8 cloves garlic, crushed
–lotsa thyme, oregano, tarragon. Some cumin, curry, pepper, garlic powder.
–1 regular-size (15 oz?) can tomato sauce
–1/4 c ff barbaque sauce
–next time I make it, I’m going to try adding some cooked carrots and
potatoes, and maybe some peas. Might add some nice color and textures.

Mix it all up and put it into a sprayed loaf pan, casserole dish, or
whatever. Bake for about 40 min. The oringinal recipe said to slice and
serve, but I find it comes out more of a scoop-and-serve consistency.

Popularity: 18% [?]