SOUTHERN BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Sifted, self-rising flour
1/2 c Lard or shortening
1 c Buttermilk

From “A Treasury or Southern Baking” by Prudence
Hilburn. HarperCollins; 1993.

Preheat the oven to 475′F. Lightly grease a baking
sheet.

Put the flour in a large mixing bowl. Make a well in
the center. Add the shortening (lard) and buttermilk.
Start working the flour into the milk and shortening,
squeezing the mixture through the fingers until a soft
dough is formed. This will be a sticky dough. Lift the
dough from the bowl and start folding, gently kneading
or pressing with the fingertips, and turning the dough
until it is no longer sticky. Pat the dough to a
thickness of about 1/2". Cut with a 2″ biscuit cutter.
(Or instead, many Southern bakers prefer to pinch off
small portions of dough to make balls about 1 1/2″ in
diameter. Roll balls in your palms, place on baking
sheet, and press with knuckles to flatten slightly.)
Place on baking sheet. If you want outside to be
crispy, the biscuits should be placed about 1″ apart.
For a soft biscuit, place with edges touching. Bake
for about 8 minutes, until lightly browned. Best
served hot from the oven, with butter, if desired.

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Popularity: 4% [?]

1 cup chopped leeks (or onion if you perfer)
1 Tbsp butter
1 Tbsp. flour
2 cups diced potatoes
2 cups sorrel, packed
1 pint chicken broth
1 cup milk or cream
tarragon, summer savory, marjoram, etc.
Saute leeks in butter until limp and then stir in flour. Add salt and
pepper to taste. Add broth and potatoes. Bring to a boil and reduce heat
and simmer, covered, about 20 minutes until potatoes are tender. Add
sorrel and herbs and cook about 5 minutes longer. Cool slightly.

Pour into food processor and blend until smooth (do not overfill
processor, do in batches if necessary). Return to pan and stir in
cream and adjust seasonings. Garnish with a chiffonade of the sorrel.
We eat this hot the first meal and chilled for the left overs.

Popularity: 5% [?]

Title: Veggies in a Dip
Categories: Advantage, Pickell
Yield: 1 Recipe

8 oz Soft Cream Cheese
1/2 c Mayonnaise or Miracle Whip
1 pk Ranch Dressing (DRY)
1 1/4 c Broccoli (chopped)
1 1/4 c Cauliflower (chopped)
1 pk Pillsbury Crescent Rolls
1 Red Pepper (chopped)

Heat oven to 375F.
Spray pan with pam.
Unroll dough and spread over pan.
Bake 8-10 minutes or until golden brown.
Cool.
Mix first 3 ingredients together.
Add next 2 and mix.
Spread on baked crust.
Top with choped red peppers.

Source: Charlene McKechnie 1996

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Popularity: 5% [?]

GIRL SCOUT MINT COOKIE PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chocolate Desserts
Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-DENISE BRADSHAW BDGM08B
16 Girl Scout thin mint cookies
3 Egg whites
1/8 teaspoon Salt
3/4 cup Sugar
1/2 cup Chopped nuts
1/2 teaspoon Vanilla
1 cup Heavy cream — whipped
Shaved chocolate — opt.

Preheat oven to 325. Roll cookies between two sheets of wax paper to make fine
crumbs (can freeze cookies a few minutes for easy rolling). Beat egg whites and
salt until stiff and glossy. Fold in crumbs; nuts and vanilla. Spread in
buttered 8 inch pie plate. Bake for 35 minutes. Cool and refrigerate 3 hours.
Cover w/whipped cream and shaved chocolate. Denise Bradshaw

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Popularity: 4% [?]

Title: CHINESE: HOT AND SPICY CHICKEN (MA LA TZE GEE
Categories: Main dish, Meats, Chinese, Hunan
Yield: 1 servings

4 tb Oil
1 Scallion
2 To 3 hot peppers
1 tb Shredded ginger
1 tb Sherry
2 tb Light soy sauce
2 lb Fryer
1/2 c Chicken broth
1 tb Light soy sauce
2 tb Wine vinegar
1 tb Sugar
1/2 ts Salt
1 ts To 2t anise pepper
1 tb Cornstarch

Cut chicken into bite-sized pieces, marinate 15-20
minutes in ginger, sherry,
soy sauce mixture.

Cut scallion and hot peppers diagonally into 1-inch
pieces. Grind anise pepper to powder. Mix chicken
broth, soy sauce, wine vinegar, sugar, salt and pepper.

Heat oil. Add scallion, and stir fry several times.
Add ginger, sherry, soy
mixture and chicken to scallions and hot pepper, and
stir-fry for 1-2 minutes
more. Add chicken broth mixture, mix well. Cook over
low heat until chicken
pieces are tender. Add cornstarch to thicken. Serve.

Recipe By :

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Popularity: 6% [?]