Anzac Biscuits

Recipe By : Ian Staples
Serving Size : 24 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup rolled oats
3/4 cup coconut — diseccated
1 cup flour
1 cup sugar
125 grams margarine
1 tablespoon golden syrup
1 1/2 teaspoons baking soda
2 tablespoons boiling water

Mix oats, flour, sugar and coconut. Melt syrup and margarine together in a
saucepan. Mix soda with boiling water and add to syrup/margarine mix. Add
dry ingredients and mix thoroughly.
Place 1T globs of the mix onto greased cookie sheets. Cook 30 minutes
at about 300 degrees F.
Cool completely before storing.

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Ken Haedrich’s Three Grain Biscuits

Recipe By : dciem!lfergus!larry@lsuc.uucp (Larry Moore)
Serving Size : 14 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Flour
1/2 cup Yellow cornmeal
1/3 cup Rolled oats — not instant
1 teaspoon Baking powder
1 teaspoon Baking soda
1/3 teaspoon Salt
1/4 cup unsalted butter — cold
1/2 cup Sour cream
1/2 cup Milk

Cut butter into 1/4 inch pieces.
Lightly butter large baking sheet-preferably dark metal. combine
flour cornmeal, oats, baking powder, baking soda and salt in mixing bowl.
Add unsalted butter and rub or cut in until mixture looks like coarse
meal.
Blend sour cream and milk in separate bowl, make well in dry ingredients
and add liquid to well all at once, stir dough until evenly mixed
Sprinkle dough, your hands and your work surface with flour, turn
dough out and nead gently 20 or 30 seconds. Use little more flour if
necessary to keep dough from sticking. Pat dough out to thickness of about
3/4 inch, cut dough using 2 or 2 1/4 inch round cutter. Keep cuts close
together. place on buttered baking sheet bake at 350 degrees for 13 to 14
minutes until browned and crusty. Serve at once
Each biscuit contains about 104 calories; 123 mg sodium; 13 mg
cholesterol; 5 grams fat 13 grams protein; 0.07 grams fiber

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PESTO BISCUITS (OVO-LACTO)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
3 tb Buttermilk powder or
-nonfat dry milk powder
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/3 c Shortening
2 tb Homemade or
-purchased pesto
2/3 c Water

In a large bowl stir together flour, buttermilk or
milk powder, baking powder, baking soda, and salt.
With a pastry cutter, cut in shortening and pesto
until mixture resembles coarse crumbs. Make a well in
the center; add water all at once. Stir in just until
dough clings together. Turn out onto a lightly floured
surface. Knead gently for 10 to 12 strokes. Roll or
pat to 1/2-inch thickness. Cut with a 2 1/2-inch
biscuit cutter, dipping cutter into flour between
cuts. Place biscuits on an ungreased baking sheet.
Bake in a 450F oven for 8 to 10 minutes or until
golden. Makes 10 to 12 biscuits.

Nutri info per serving: 175 cal, 8 g fat, 2 mg chol,
4 g pro, 21 g carbo, 1 g fibre, 180 mg sodium, 21%
USRDA thiamine, 14% USRDA riboflavin, 11% USRDA niacin.

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Title: Parsley Biscuits
Categories: Breads
Yield: 20 Servings

2 c All-purpose flour
1/2 ts Salt
1 tb Baking powder
1 Lemon; finely shredded zest
3 tb Finely chopped fresh parsley
1/2 c Vegetable shortening
1/2 c Milk
1/4 c Heavy cream

Preheat oven to 425F. Grease 1 or 2 baking sheets or pans and set
aside.
In a bowl stir together the flour, salt, baking powder, lemon zest and
parsley. Add the shortening and, using a pastry blender, fingertips or 2
knives, mix together until the mixture resembles oatmeal. Add the milk and
cream and, using a fork, mix together until the mixture forms a mass and
holds together.
Gather up the dough into a ball, place on a floured board and knead a
few times. Flatten the dough with your hands (or roll it out with a
rolling pin) until it is 3/8- to 1/2-inch thick. Using a round cutter or
glass 2- to 2 1/2-inches in diameter, cut out as many biscuits as possible.
Place on the prepared pan (s) about 1/4-inch apart. Gather up scraps of
dough and press together to make more biscuits.
Place in the oven and bake until golden and light, about 15 minutes.
Serve hot.
Makes 20 to 24 biscuits.

Serving suggestions: Serve with butter and Minted Cranberry Sauce (recipe
included).

NOTE: Biscuits baked on baking sheets have more richly browned sides.
Leftover biscuits can be placed in a plastic bag and refrigerated for up to
2 days; reheat in a 250F. oven.

Source: Thanksgiving Christmas; by Chuck William’s; Williams-Sonoma
Kitchen Library; Copyright, 1993. Trade ISBN 0-7835-0258-3.
Meal Master by: Nancy Filbert; Prodigy ID – LRCE87A. Sept, 1996.

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Basic Buttermilk Drop Biscuits

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Flour
1 teaspoon Salt
1 tablespoon Sugar
4 teaspoons Baking powder
1 teaspoon Baking soda
4 tablespoons Butter
2 Eggs — lightly beaten
1 1/4 cups Buttermilk
Spray shortening and corn
Meal for coating pan

Preheat oven to 425~. In a food processor or a large bowl,mix the flour
with the salt,sugar,baking powder and baking soda.Cut the butter into the
dry ingredients until the mixture is textured like cornmeal.. Seperately
mix the eggs with the buttermilk,and stir all but
2 tbs. of this liquid into the dry mixture.Mix just enough to make a uniformly
moistened dough.. Drop spoonfuls of the dough onto a greased and cornmeal
coated cookie sheet about an inch apart. Brush tops with reserved egg and
buttermilk mixture. Bake in the preheated oven until puffed and brown,about 12
minutes.Cool for a few minutes before serving. Yields about 15 biscuits..

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WHOLE WHEAT BISCUITS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Biscuits
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole wheat
7/8 c All-purpose flour
1 tb Baking powder
3/4 ts Salt
1/4 c Shortening — (to 1/3 cup)
3/4 c Water (or milk)

Combine the dry ingredients and mix well. Cut in the
shortening and add liquid to make a soft dough. Place
the dough on a lighlty floured board, and pat out or
roll until 1/2 inch or 3/4 inch thick; or knead
gently, and roll to the desired thickness. Cut into
biscuits. Bake at 450 degrees for about 15 minutes.

SOURCE: Southern Living Magazine, sometime in the
1970’s. Typed for you by Nancy Coleman.

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Sour Cream Biscuits

Recipe By : , June/July, 1997
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup self-rising flour
1/4 teaspoon baking soda
3/4 cup sour cream
2 teaspoons vegetable oil

In a bowl, combine flour and baking soda. Add sour cream and oil; stir just
until moistened. Turn onto a floured surface; knead 4-6 times. Roll out to
3/4-in. thickness; cut with a 2 1/2-in. biscuit cutter. Place on a greased
baking sheet. Lightly spray tops with nonstick cooking spray. Bake at 425
degrees for 10-12 minutes or until golden brown. Yield: 4 biscuits.
*Editor’s Note: As a substitute for self-rising flour, place 1 1/2 teaspoons
baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose
flour to equal 1 cup.

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Title: Tropical Lime Ice Cream Dessert
Categories: Wedding, Shower
Yield: 12 Servings

CRUST:
2 Cups crisp coconut cookie
-crumbs
1/3 c Margarine or butter, melted
FILLING:
1 qt (4 cups) lime sherbet,
-softened
2 (8 oz) cans crushed
-pineapple, drained
1 qt (4 cups) vanilla ice cream,
-softened
1 ts Grated lime peel, if desired

In medium bowl, combine crust ingredients; mix well.
Reserve 3 tbsp. crumb mixture for topping. Press
remaining crumb mixture lightly in bottom of ungreased
13 x 9 inch pan.

Spoon sherbet into crust-lined pan; top with
pineapple. Spread ice cream over pineapple. Top with
reserved crumb mixture and lime peel. Freeze until
firm. Let stand at room temperature about 10 minutes
before serving. Garnish as desired. Yield: 12
servings. Typed in MMFormat by cjhartlin@msn.com
Source: Pillsbury Party Cookbook.

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VEGETABLE BEEF SOUP (SLOW COOKER)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Beef
Vegetables Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Potatoes, peeled and diced
2 md Carrots, peeled and diced
1 1/2 lb Beef shank or neck bones
1 md Onion, peeled and chopped
1 cn Whole tomatoes (16 Oz),
-quartered and undrained
1 cn Whole kernal corn (17 Oz),
-undrained
1 Bay leaf
1 tb Dried parsley flakes
1 t Worcestershire sauce
1/2 ts Dried thyme leaves
1/4 ts Salt
1/4 ts Pepper
1/4 ts Ground savory
2 ts Instant beef bouillon
3 c Boiling water

Place the first 7 ingredients in a 3 1/2-quart slow
cooker in the order listed. Sprinkle parsley and the
next 5 ingredients over the vegetables. Dissolve
bouillon in boiling water and pour over spices. Cover
and cook on low setting for 8 to 10 hours. Remove
beef shank and bay leaf; recover. Remove meat from
bones; cut into bite-size pieces. Return meat to soup;
mix.

Makes 3 quarts. Serves 8 to 10.

Posted by Fred Peters.

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GRILLED VEGETABLE KABOS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Low Cal. Italian Salad
Dressing
1 t Dried Basil
1 tb Minced Fresh Parsley
1 md Size Yellow Squash
(About 1 Lb.) Cut Into
1 1/2 in. Pieces
8 sm Boiling Onions
8 Cherry Tomatoes
8 md Size Mushrooms
2 c Hot Cooked Brown Rice

Combine Salad Dressing, Basil Parsley; Cover Chill. Alternate Squash,
Onions, Tomatoes Mushrooms On 8 Skewers. Grill Kabobs Over Medium Coals
15 Min. OR Until Vegetable Are Tender, Turning Basting With Dressing
Mixture Frequently.
163 Cal. Per 2 Kabobs 1/2 C. Rice.

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