BREAKFAST BISCUITS GRAVY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Unbleached all-purpose flour
2 ts Baking powder
1 t Salt
4 tb (1/2 stick) unsalted butter,
-chilled
1/3 c Plain yogurt
1/2 c (+2 Tbsp) milk
-!!!-FOR THE SAUSAGES-!!!-
1 1/2 lb Pork sausage
1 1/2 tb Minced fresh sage leaves, or
-1 t. dried
1/4 ts Salt
Freshly ground black pepper
1/2 ts Paprika
1/4 ts Ground allspice
-!!!-FOR THE GRAVY-!!!-
3 ts 3 tsp
Unsalted butter, or as
-needed
3 tb All-purpose flour
2 1/4 c Milk
Salt and freshly ground
-black pepper
-!!!-GARNISH WITH-!!!-
2 ts Fresh sage leaves

1. Preheat the oven to 425F. Cover a baking sheet
with a piece of parchment paper.

2. Make the biscuits: sift the flour, baking powder,
and salt together into a large bowl. Using two knives
or a pastry blender, cut in the butter until the
texture rangers from cornmeal to the size of small
peas. (These two steps can be done quickly in a food
processor.) Using a fork, gradually mix in the yogurt,
then the milk, until the dough is quite soft and
somewhat sticky. Work quickly without overworking the
dough. Turn it out onto a lightly floured surface and
knead it briefly, just long enough to get it to hold
together. Roll it out so it is about 1 1/4 inches
thick, and cut it into 2 inch rounds. (You will have
10 biscuits.) Arrange the rounds on the prepared
baking sheet, and bake in the center of the oven until
they are deep golden, puffed and cooked through, 18 to
20 minutes.

3. While the biscuits are baking, prepare the
sausages: place all the sausage ingredients in a
large bowl and mix thoroughly, using your fingers. To
test the seasoning, fry a tiny patty and taste; adjust
if necessary.

4. Place the patties in a large heavy or nonstick
skillet over medium-high heat, and cook until they are
crisp and brown on the outside and cooked through
inside, about 8 minutes per side. Transfer the sausage
patties to a warmed platter and keep warm.

5. Make the gravy: Add enough of the butter to the
skillet so the bottom is covered with 1/8 inch of fat.
Stir, scraping up the browned bits from the bottom of
the skillet. Reduce the heat to medium and add the
flour slowly, stirring until it has absorbed the
butter. Cook, stirring constantly, until it turns
golden brown, at least 2 minutes. Then slowly pour in
the milk, stirring constantly, and cook until the
gravy thickens to the consistency of very heavy cream.
Season to taste with salt and a generous amount of
black pepper.

6. To serve, split two biscuits in half. Place the
bottom halves on a warm plate, top them with sausage
patties, and pour a generous amount of gravy over the
sausage. Mince the fresh sage and sprinkle some over
the sausage and gravy. Set the biscuit tops at an
angle, partially covering the sausages and serve
immediately.

4 servings (with extra biscuits).

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Title: SARAH SMITH’S FIG-STRAWBERRY PRESERVES
Categories: Jams
Yield: 1 recipe

3 c Figs, mashed
3 c Sugar
2 pk Strawberry Jello (3 oz pkg)

Thoroughly mix figs, Jello and sugar in a large saucepan. Bring to
a boil over medium heat and continue boiling for 3 minutes, stirring
occasionally. Pour quickly into glasses and seal or cover with 1/8
inch of paraffin.

—–

Title: VEGETARIAN TAMALES
Categories: Vegetarian, Tex-mex, Main dish
Yield: 36 servings

3 oz Dried corn husks
1 c TVP® granules or flakes
7/8 c Hot water
2 tb Olive oil
1/2 c Onion, chopped small
3 Cloves garlic, minced
1 Green pepper, chopped small
1 tb Chili powder
2 ts Cumin
1/2 ts Garlic salt
1/2 c Tomato puree
Dash of cayenne
2 c Masa harina
1 ts Salt
2 tb Margarine or oil

Soak the dried corn husks in cold water for 1 hour.

For the filling, soak the TVP® in 7/8 c. hot water for
5 minutes. Saute the olive oil, onion, garlic and
green pepper in a skillet.

Add the chili powder, cumin, garlic salt, tomato
puree and cayenne to the reconstituted TVP®. Mix TVP®
and onions and heat together for 2 minutes. Taste the
filling and add a little hot sauce, if desired.

To make the masa dough, place the masa harina and
salt into a bowl. Slowly add enough warm water (about
1 1/2 cups) to make a firm but moist dough, working in
the margarine or oil as you knead the mixture.

To form the tamales, use the palm of your hand to
slap-pat the masa dough into flat patties a
quarter-inch thick. Fold patty around a spoonful of
filling and place in a drained corn husk. Fold the
husk over to enclose the filling. If husks are small
or broken, use several pieces. Place 1 cup hot water
in thebottom of a kettle, place a steamer rack in the
kettle and stack tamales on rack. Cover pan, bring
water to a boil, reduce heat and steam tamales 45
minutes. You may want to cook them in two batches,
depending on the size of your steamer.

Makes 36-40 tamales.

Per tamale: 44 cal; 2 g protein; 6 g carbohydrate; 2
g fat

—–

TVP is a registered trademark of Archer-Daniels-Midland Company.

1 cup white rice
1 – 16 oz. can kidney beans, drained
1 apple, chopped (remove seeds first)
2 tsp. vegetable bouillon (2 cubes)
(if it’s no-salt bouillon, add 3/4 tsp. salt)
1 Tbsp. curry powder
(1 Tbsp flaked coconut, optional)
2 1/4 cups of water

Put ingredients into a 3 quart pot and stir. Bring to a boil;
stir; cover and simmer 20 minutes or until liquid has been absorbed
and rice is plump.

Serve plain or on cooked acorn squash halves.

Title: Auntie Yuan Duck Salad
Categories: Poultry, Chinese, Masterchefs, New york, Au
Yield: 4 servings

———————————ROAST DUCK———————————
5 lb Duckling, excess fat 1/2 ts Peppercorns, Szechwan,
— removed — coarsely ground
1 tb Soy Sauce 2 tb Honey
1/2 ts Salt 2 tb Vinegar, Chinese, rice

———————————-DRESSING———————————-
1 ts Mustard, dry — fat frying)
Salt 3 1/2 oz Mai fun, (rice sticks)
Pepper, white, ground 2 c Lettuce, iceberg, shredded
2 ts Sugar 6 tb Scallions, slivered
1/2 ts Garlic, finely chopped — (garnish)
1 1/2 tb Soy Sauce Cilantro (coriander)
1/3 c Stock, chicken ** — (garnish)
1/3 c Vinegar, Chinese, rice 1 ts Sesame seeds, lightly
1/3 c Oil, vegetable — toasted
Oil, vegetable (for deep

** See recipes for Chicken Stock.

For Roast Duck: ===============

Preheat the oven to 400 F. Rub some soy sauce, salt and pepper into
the cavity of the duck and place the duck on a rack in the roasting pan.
Stir together the honey and the vinegar and brush some over the duck. Roast
the duck until crisp and golden, about 1 hour, occasionally brushing with
honey-vinegar mixture. Cool.

With a sharp knife, remove the skin from each side of the breast and
cut into thin slivers. Remove the meat from each side of the breast and
cut it into thin slivers. Combine the slivers of skin and the slivers of
duck, reserve 1 cup. The remainder of the duck can be saved for another
use.

For Dressing: =============

In a small bowl, blend together the dressing ingredients and set
aside.

In a wok or wide casserole, heat 2 inches of vegetable oil over high
heat to 450 F. Carefully, add mai fun noodles, in a few seconds they will
puff. Turn carefully with a skimmer and cook the other side. Remove the
noodles and drain on paper towels.

Break up the noodles and arrange them on 4 chilled serving plates.
Scatter shredded lettuce over the noodles and top with the reserved duck.
Garnish with scallions and cilantro. Stir dressing and drizzle a small
amount over each salad. Sprinkle with sesame seeds and serve, passing
remaining dressing separately.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Simon Teng, Auntie Yuan Restaurant, New York Co-Owner: Ed
Schonfeld Co-Owner: David Keh

—–

1 1/2 cups vegetable oil
2 cups sugar
3 eggs, well beaten
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped nuts
3 cups chopped Friendship Fruit, well drained
Mix together oil, sugar and eggs in electric mixer. Add vanilla and
beat well. Stir together flour, soda and salt. Blend into batter,
then mix in nuts and fruit.

Bake at 325 degrees in a greased and floured Bundt, tube, or 9-by-13
inch pan for one hour and 15 minutes or until cake tests done. Let
cool 10 minutes before removing from pan.

Title: James Beard’s Cuban Bread
Categories: Bread, Tried, Favorite, Easy, Posted-mm
Yield: 2 loaves

1 1/2 pk Active dry yeast
1 T Granulated sugar
2 c Warm water (100-115 deg.)
1 T Salt
5 c All-purpose or hard wheat
-flour plus 1 cup if necess.
3 T Yellow cornmeal
1 T Egg white,mixed with 1Tbl.
-cold water

Source: Beard on Bread

Combine the yeast with sugar and warm water in a large bowl and allow
to proof. Mix the salt with the flour and add to the yeast mixture, a
cup at a time, until you have a stiff dough. Remove to a lightly floured
board and knead until no longer sticky, about 10 minutes, adding flour
as necessary. Place in a buttered bowl and turn to coat the surface with
butter.

Cover and let rise in a warm place until doubled in bulk..1 1/2-2 hrs.

Punch down the dough. Turn out on a floured board and shape into two
long, French bread-style loaves. Place on a baking sheet that has been
sprinkled with the cornmeal, but NOT buttered. Slash the tops of the
loaves diagonally in two or three places with a single edge razor blade
or sharp knife, brush the loaves with the egg white wash. Place in a
COLD oven, set the temperature at 400 degrees, and bake 35 minutes, or
until well browned and hollow sounding when the tops are tapped.

From the recipe files of Suzy.Q

—–

Vanilla Nut Kaffe Cake

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Unsalted butter — softened
1 cup Sugar
2 Eggs
1 tablespoon Vanilla nut coffee — double
1 teaspoon Vanilla
1 3/4 cups Flour — sifted
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Sour cream
1/3 cup Light brown sugar
1/3 cup Toasted hazelnuts — chopped
1/2 teaspoon Nutmeg
—-coffee glaze—-
1 cup Powdered sugar
3 tablespoons Vanilla nut coffee — double
1/2 teaspoon Half and half
1/4 teaspoon Vanilla

Preheat oven to 350. Grease one large bundt pan. In a large bowl, whisk
the butter and sugar together. Beat in eggs, stir in coffee and vanilla,
then set aside.
Combine flour, baking powder, baking soda and salt.
Blend flour mixture and sour cream into butter mixture. In a small bowl,
mix brown sugar, hazelnuts and nutmeg. Spread 3/4 of batter into pan,
sprinkle in half of hazelnut mixture, pour in remaining batter, then
top with remaining hazelnut mixture. Bake for 50 minutes. Cool for 15
minutes, then remove from pan.
Coffee glaze: Blend ingrediennts, drizzle over warm cake, and let stand
for 15 minutes. Dust with powdered sugar and finely ground Vanilla nut
kaffe before serving.

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Title: Creamy Shrimp Dip
Categories: Dips
Yield: 1 servings

1 pk (8oz) Neufchatel cream
Cheese, softened
3 tb To 4 skim milk
1 ts Salt free lemon herb
Seasoning
1 cn (4 1/2oz) drained tiny
Shrimp
1 tb Sliced green onion
1 tb Chopped green bell pepper

Beat cream cheese, milk and seasoning until smooth. Add remaining
ingredients. Serve with veggies, crackers etc.

Per tablespoon: 25 cal., 2g pro., 1g carb., 0g fiber, 2g fat, 12mg
chol., 55mg sod, 30mg potassium, 1/2 fat exchange.

Fast Healthy Jan/Feb 95. Shared by Carolyn Shaw 1/96

MMMMM

Cream of Artichoke Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup unsalted butter
2 cups sliced leeks — white part only
16 ounces frozen artichoke hearts — thawed
5 cups chicken broth
1/4 cup grated Parmesan cheese
salt and freshly ground pepper
2 cups cream

Heat butter in a large saucepan, over medium heat. Add the leeks, heat
and stir for 4-5 minutes. Add the artichoke hearts, heat and stir for 2-3
minutes. Add the chicken stock and bring to a boil; reduce heat and simmer
for 30-35 minutes. Remove from heat and purée in a food processor or with a
hand blender. Season to taste with salt and pepper. Add cream and heat just
through. Sprinkle with Parmesan cheese and serve hot.

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