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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Title: CRISPY MANDARIN CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

1 Egg white
2 tb Cornstarch
2 tb Soy sauce
4 Chicken breast halves,
-boneless, skinned,
-cut into 3/4-inch pieces
1/2 c Biscuit mix
1/3 c Water
1 tb Sesame seeds
Vegetable oil
1 cn Mandarin oranges (8-oz),
-undrained
2 Carrots, medium, scraped and
-thinly sliced
2 Green peppers, medium-size,
Cut into 1/4-inch wide
-strips
1/2 c Catsup
1/4 c Sugar
2 tb Cornstarch
2 tb Vinegar
1 ts Chicken-flavored bouillon
-granules
Hot cooked rice

Combine egg white, 2 tablespoons cornstarch, and soy
sauce in a large bowl; mix well. Add chicken, coating
well; set aside.

Combine biscuit mix, water, and sesame seeds; mix
well. Add to chicken mixture, stirring to coat. Heat 3
to 4 inches of oil to 370 degrees; drop 4 to 5 pieces
of chicken, one at a time, into hot oil. Fry chicken 1
to 1-1/2 minutes on each side or until golden brown.
Drain on paper towels; set aside.

Drain oranges, reserving juice. Add enough water to
juice to make 1 1/4 cups. Pour juice mixture into a
skillet and bring to a boil; add carrots. Cover,
reduce heat, and simmer 4 to 5 minutes or until
crisp-tender. Add green pepper; cover and cook 1
minute. Combine catsup, sugar, cornstarch, vinegar,
and bouillon granules, mixing well. Stir into
vegetables, and bring to a boil. Add oranges and
chicken; cook over medium heat until chicken is
thoroughly heated. Serve over rice.

Shared by: June Hoffman, 8/93

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Title: GRILLED VEGETABLES
Categories: Bar-b-q, Harned 1994, Info, Vegetables
Yield: 1 info below

1 Information below

Shepherd writes: “BBQing vegetables brings out their
sweetness and imparts a smoky, nutty quality that is
extraordinarily delicious. Make them whenever you
light up the coals all harvest season.”

“Choose colorful ripe garden-fresh vegetables, such as
summer squash, eggplants, onions and different colored
bell peppers. Cut eggplant, onions and squash on the
bias into about 1/2″ thick slices. Cut peppers into 2
to 3″ strips or big scallops. About an hour or so
before cooking, combine vegetables with any good olive
oil-based vinaigrette or use balsamic vinegar and
olive oil with added minced garlic, basil, pepper and
salt.

”Prepare a BBQ fire, preferably using some fruit wood
or mesquite chips. When coals are evenly at the white
ash stage, drain vegetables well and grill on fine
mesh BBQ grid about 4 to 6″ from the coals. Grill as
slowly as possible until tender when pierced, turning
several times and moving vegetables around with a fork
so that they cook evenly. A little charring on the
edges doesn’t hurt them. Enjoy warm with or without a
meat course, and have crusty French bread to sop up
the tasty juices.“

From 1993 ”Shepherd’s Garden Seeds Catalog," pg. 77.
Electronic format by Cathy Harned.

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Title: Rose Geranium Cookies
Categories: Cookies
Yield: 4 servings

1/2 c Butter
1 c Sugar
1 Egg
1/2 c Milk
1 ts Rosewater
2 ts Rose geranium leaves; finely
Chopped
2 1/2 c Flour
1 1/2 ts Baking powder
4 Small rose geranium
Leaves for garnish

1. Cream butter and suger together until light and fluffy. Beat in egg,
milk
and rose water. 2. Sift together dry ingredients and add them, together
with the
chopped leaves, to the creamed mixture, stirring untill well mixed. 3.
Drop by
heasping teaspoons onto lightly greased cookie sheet and press a single
rose
geranium leaf deep into each cookie. 4. Preheat oven to 350 degrees and
bake for
eight to ten minutes.

from the book of country herbal craft by Dawn Cusick.

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Title: RED PEPPER COUSCOUS RING WITH VEGETABLES
Categories: Main dish, Vegetarian
Yield: 8 servings

3 lg Red bell peppers
— roasted, peeled seeded
1 ea Garlic clove
1/2 tb Wine vinegar
2 c Whole wheat couscous
3 tb Soy margarine
1/2 md Onion, chopped
Sea salt
Freshly ground black pepper
3 c Lightly steamed vegetables
— broccoli, cauliflower,
— mushrooms, carrots, etc
2 c Soy yogurt
1 tb Chopped fresh dill

To roast red peppers, place under broiler or rotate
over a gas flame until skin blisters and is completely
black on all sides. Place peppers in a paper bag for
15 minutes to cool. Scrape away charred skin, then
seed. In a blender or food processor, puree peppers,
garlic and vinegar. Scrape into a bowl and set aside.
In a large saucepan, bring 4 cups water to a boil.
Stir in couscous and margarine, cover and remove from
heat. After 10 minutes, stir again to fluff.
Add red pepper puree, onion and seasonings to couscous
and mix well. Place in a lightly greased ring mold and
refrigerate at least an hour. To serve, unmold on a
serving plate and fill with vegetables. Combine
yogurt and dill in a small bowl and serve as a sauce
with the couscous ring.

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Title: FRESH FIG ICE CREAM
Categories: Desserts, Fruits, Harned 1994
Yield: 6 servings

1 qt Fresh, peeled pink figs
-(Celeste variety)
1 pt Whole milk
1 pt Heavy cream
6 Egg yolks
1 1/4 c Fine, granulated sugar
6 Egg whites; stiffly beaten
3 tb Cream sherry wine

Crush peeled figs with a wooden spoon. Scald the milk and cream, but do
not
boil; skim. Beat egg yolks and sugar together until very light. Pour hot
milk over the egg yolk mixture, stirring constantly. Add the stiffly beaten
egg whites and stir in the wine. Cool, then start freezing. When slightly
frozen, add crushed figs; stir well. Return to freezer and finish freezing.
Allow to ripen a few hours before serving.

From _Our Best Recipes_ by Lena E. Sturges, Food Editor. Birmingham,
AL: Oxmoor House, Inc., 1970. Pg. 132. Library of Congress Catalog
Number 70-140493. Typed for you by Cathy Harned.

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Title: Edible Playdough
Categories: Nonfood, Kids
Yield: 6 Servings

2 c Smooth peanut butter
2 c Rolled oats
2 c Dried milk
2/3 c Honey

Optional

Rice Krispies Coconut sprinkles Chocolate chips Red hots Tiny olives
Cocktail onions

Get your kids to mix all the ingredients until thoroughly combined.
Have them wash their hands while you cover the kitchen with wax paper
to make a work surface for them. Give them the bowl of playdough and
leave them to it. Store in an airtight container.

MMMMM