TENDER FLAKY BISCUITS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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2 c Plus 2 tbsp cake flour
2 ts Baking powder
1/4 ts 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.

Recipe By : Woman’s Day 10-8-96

From: Carol Taillon Oct 1996 16:48:21 -0400 (

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Popularity: 6% [?]

Dill Biscuits

Recipe By : DEC/JAN 1996
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter or margarine — melted
1 Tablespoon onion — finely chopped
1 teaspoon dill weed
10 ounces refrigerated buttermilk biscuits

In a bowl, combine butter, onion and dill. cut biscuits in half lengthwise;
toss in butter mixture. Arrange in a single layer in an ungreased 9″ square
baking pan. Bake at 450 degrees for 8-10
minutes. Serve with Broccoli in Herbed Butter and Pork Stroganoff for
a meal for your family for $1.15 a plate.

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Popularity: 2% [?]

Title: Beer Biscuits
Categories: Breads Quick
Servings: 4

2 c Unbleached Flour
3 t Baking Powder
1 t Salt
1/4 c Shortening
3/4 c Beer

Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in
shortening until it has cornmeal consistency. Stir in beer, knead lightly,
roll out to 1/2-inch thickness. Bake 10 – 12 minutes or until golden
brown.
Makes 12 to 15 biscuits.

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Popularity: 5% [?]

Title: Fresh Corn Bisque with Green Onions
Categories: Diabetic, Soups/stews, Crockpot, Low-fat/cal
Yield: 2 servings

1/2 tb Vegetable oil; 1/4 Bay leaf;
1/4 Onion; chopped 1 1/4 c Corn; fresh or frozen
1/4 Carrot; chopped 1/8 ts Salt
1/4 Stalk of celery; chopped 1 pn Cayenne pepper;
1/2 Clove garlic; minced 1 tb Green onions; chopped
Or 1/4 tsp garlic powder OR 1 tb fresh parsley
1 pn Turmeric; OR 1 ts dry parsley
1 c Water

My note: Shortcut version of recipe for 8 servings.

In medium saucepan, heat oil over medium heat. Add onion, carrot,
celery, garlic. Cook, stirring for 2 min. Stir in turmeric and cook
for 1 min. Add bay leaf and water, bring to simmer.

Add corn, simmer 10 minutes. Discard bay leaf. May be pureed in
blender or food processor in small batches. Add salt and cayenne to
taste. Serve hot or cold and garnish with green onions or parsley.
Makes about 1 1/3 cup.

2/3 cup serving – 91 calories, 1 fruit choice, 1 fat 4 grams fat, 0 mg
cholesterol, 150 mg sodium, 2 grams protein, 14 grams carbohydrate.

Source: The Lighthearted Cookbook by Anne Lindsay, Heart Stroke
Foundation of Ontario 1988 Shared by Elizabeth Rodier and tested with
milk, Nov 93.

MMMMM

Popularity: 4% [?]

BEEF VEGETABLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Beef

Amount Measure Ingredient — Preparation Method
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1 Text Only

Wash soup bones. Put on aluminum lined tray and brown
in a 400F oven until well browned on both sides. Put
bones in soup pot, drain grease and then get as much
of the browned bits as possible using a little water
to help them along. Add water until the bones are
well covered. Turn on heat. Add carrots, onions,
celery, tomatoes (whatever goes with the soup) some
salt and pepper and let simmer most of the day. Remove
bones and chop what meat there is. Throw out the
vegetables and skim off as much fat as possible (if
left in refrigerator overnight it will come to the top
and get hard and can be removed easily). Put chopped
meat back, add 3 quarts whole tomatoes (mashed), a
couple of cubed potatoes, and about a half package of
frozen mixed vegetables. Let simmer until potatoes
are done and until needed. The soup is better the next
day. Cooked noodles can be added.

Posted by Pat Stockett. Courtesy of Fred Peters.

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Popularity: 3% [?]

Title: GREAT TUNA CASSEROLE
Categories: Casseroles
Yield: 1 recipe

1 pk Wide noodles (16 oz.)
1 lg Can Albacore tuna
-in water
1 Red bell pepper *
1 lg Onion *
1 lg Jar pimentos
5 md Celery stalks *
1/2 c Seasoned bread crumbs
1 1/2 c Mayonaise
1 cn Cream of celery soup
1 Soup can milk
3/4 c Good Sherry wine
1 pk Slivered almonds

* Chopped small

1. Cook noodles al dente, rinse with cold water, drain, and toss with a
little olive oil. Put aside and cover to keep soft.

2. Saute onions, peppers, celery in olive oil for about 5 minutes. Throw in
the pimentos. Set aside.

3. In a large deep skillet, mix together the mayonaise, celery soup, milk
and Sherry. Cook a few minutes until well blended, then add sauted
ingredients.

4. Drain the tuna, flake and put in the sauce. Cook for a couple of
minutes, stirring gently.

5. In a large bowl, mix the cooked noodles and sauce until well blended.

6. Transfer to small casserole dishes or one large (your choice) and
sprinkle with bread crumbs and slivered almonds. Salt pepper to taste
when served.

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Popularity: 4% [?]

Insalata di Melanzane e Peperoni Arrostiti

Recipe By : The Little Dishes of Italy: Antipasti
Serving Size : 4 Preparation Time :0:00
Categories : Antipasto Italian

Amount Measure Ingredient — Preparation Method
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vegetable oil
1 1/2 pounds eggplants — cut lengthwise
1 large red bell pepper
1 large yellow bell pepper
1 large onion — unpeeled and halved
1 clove garlic — finely chopped
1 tablespoon fresh Italian parsley — chopped
1 tablespoon capers — drained
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon green olives — pitted and sliced

Preheat an oven to 400 degrees F. Rub two baking sheets with vegetable
oil. Place the eggplant halves, whole peppers, and onion halves on the
baking sheets and roast in the preheated oven until the vegetables are
tender, 25 to 30 minutes. Leave the eggplants and onion in one position
throughout the cooking, but turn the peppers to expose oil all sides so
that they cook evenly .

Remove from the oven. When the peppers are cool enough to handle, peel
off the skills using your fingertips, cut the peppers in half
lengthwise, and remove and discard the stems, ribs, and seeds. Cut the
peppers into long strips about 1 1/2 inches wide. If the eggplants have
excessive seeds, remove them as well, along with the stems and navels.
Leave their skins on, however, and cut the eggplants into strips
approximately the same size as the pepper strips. Peel the onion halves
and cut them into 1/2-inch dice.

In an attractive serving bowl, combine the cut vegetables. Add the
garlic, parsley, capers, olive oil, vinegar, and olives and toss well.
Serve warm, at room temperature, or chilled.

Ahead-of-time notes: This dish can be prepared two days in advance,
covered, and refrigerated

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NOTES : Insalata di Melanzane e Peperoni Arrostiti (Roasted Eggplant,
Pepper and Onion Salad)

Here is a robust and colorful roasted vegetable dish. The
sweetness comes form the natural flavors of the peppers and onion and
foiled by the saltiness of the olives and capers.

c 1996 thrive@the healthy living experience
all recipes: “The Little Dishes of Italy: Antipasti” by Julia Della
Croce c 1993

Popularity: 4% [?]

Title: Peanut Blossoms
Categories: Cookies
Yield: 30 servings

1 cn Eagle Brand Sw Cond Milk
3/4 c Peanut butter — up to 1c
Egg
1 ts Vanilla
2 c Bisquick
Hersey’s Chocolate Kisses

Preheat oven 350 deg. In lg mixer bowl, beat milk, peanut butter, egg, and
vanilla until smooth Add Bisquick, mix well. Chill at least 1 hr. Shape
into 1″ balls. Bake 6-8 mins until lightly browned–do not overbake. Press
Kiss in the center of each cookie immediately after baking. Store tightly
covered at room temp. Source: Eagle Brand

Recipe By : Bordon, Hershey ad

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Popularity: 3% [?]

Title: Pizzaburgers
Categories: Hamburger Meats Main dish
Servings: 4

2 lb Hamburger 12 oz (2 cn) Toamto Sauce
6 oz Stuffed Green Olives,Chopped 1 lb Cubed Mozzerlla Cheese
1 x Salt, Pepper, and Oregano

Use small jar of stuffed green olives in this recipe.
Salt, pepper, and oregano to taste.
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Brown hamburger; add tomato sauce and seasonings. Simmer until thick.
Cool. Add olives and cheese. Spread in humburger buns. Wrap in foil or
saran wrap. Refrigerate until ready to serve. Reheat in microwave or
oven.

Makes 14 to 16 buns.

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Popularity: 4% [?]

Hearty Tomato Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
1 clove garlic
1 onion — diced
1 stalk celery
1 carrot — diced
2 tablespoons whole wheat flour
1 1/2 cups cooked rice
28 ounces tomatoes
1 teaspoon oregano
1 teaspoon basil
3 cups milk — hot
1 tablespoon butter
salt — to taste
pepper — to taste

Saute garlic, onion, celery and carrot in the oil until tinder. Add the
flour and saute for 2 to 3 minutes. Add the tomatoes, rice and spices and
cook for 15 minutes. Add the milk and butter and serve hot.

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Per serving: 244 Calories; 11g Fat (40% calories from fat); 7g Protein; 30g
Carbohydrate; 22mg Cholesterol; 192mg Sodium

Popularity: 4% [?]