BISCUITS WITH HAM BUTTER

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Rolls
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
1 1/2 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Salt
3/4 cup Sour cream
1 Egg — lightly beaten
1 cup Ham — cube
1/2 cup Butter or margarine — soft

In a bowl, combine flour, baking powder and salt; set aside. Combine sour cream
and egg; mix well. Stir into dry ingredients just until moistened. Turn onto a
lightly floured surface; knead gently 4 to 5 times.
Roll to 1/2″ thickness; cut with a 2-1/2″ biscuit cutter. Place on a greased
baking sheet. Bake at 425~ for 10 to 12 minutes or until lightly browned.
Meanwhile in a blender or processor, process ham until finely minced. Add
butter and continue processing until well mixed. Spread over warm biscuits.

Source: .

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COUSCOUS (Dupree)

Recipe By :NATHALIE DUPREE COOKS SHOW#ND7113
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cup water or chicken broth or stock
2 tablespoons butter
1 cup couscous
Salt freshly ground black pepper

In a saucepan bring the water or broth to the boil. Add the butter,
couscous, salt, and pepper. Stir. Cover. Remove the pan from the heat and
let to stand 5 minutes. Stir the couscous with a fork to fluff it up.

Yield: 2 to 3 servings

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Title: RICE STUFFED MUSHROOMS
Categories: Vegetables, Appetizers
Yield: 12 servings

24 lg Fresh Mushrooms
1 tb Chili Sauce
3 tb Minced Onion
1 tb Lemon Juice
1 tb Butter or Margarine
1 ts Salt
1 c Cooked Extra Long Grain Rice
1/4 ts Ground Black Pepper
1/2 c Finely Chopped Nut Meats
1/4 c Melted Butter

Remove stems, wash and dry mushrooms. In small skillet, cook onion in
butter until tender, but not brown. Add remaining ingredients except
for melted butter. Press rice mixture into each mushroom cavity.
Place mushroom caps on rack in broiler. Drizzle with melted butter
and broil until golden brown. Makes 24 mushrooms (2 per person).

MMMMM

Mushroom-Couscous Pilaf

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Pasta
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Mushrooms — coarsely chopped
1 cup Onions — chopped
1 cup Celery — chopped
3 Garlic cloves — chopped
1/2 teaspoon Dried oregano
1/2 teaspoon Dried basil
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 cup Couscous — uncooked
2 1/2 cups boiling water — or veggie broth

In a nonstick pan (or spray a pan with cooking spray), add mushrooms, onions,
celery, and garlic. Cook 25 minutes, stirring frequently, until most of the
liquid has cooked out.

Preheat oven to 350 degrees.

Lightly oil an 8-inch square baking dish or spray with a nonstick cooking
spray.

Remove mushroom mixture from heat and stir in spices and couscous. Mix well.
Spoon mixture into prepared dish. Stir in boiling water.

Cover and bake 35 minutes.
Fluff with a fork before serving.

Per serving: 137 calories, .5 g fat, 2.9%CFF.
This recipe is adapted from one from DEEANNE’s recipe files

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Tortilla chips:
Have a pan of salt water and dip corn tortillas in just so they are
coated. Cut them to chip size and bake them.

Title: Cocoa Chocolate Crinkles
Categories: Cookies, Mexican, Microwave, Tex-mex
Yield: 1 servings

1/2 c Shortening
1 2/3 c Sugar
2 ts Vanilla
2 Eggs
6 tb Cocoa
2 c Flour
2 ts Baking powder
1/2 ts Salt
1/3 c Milk
1/2 c Nuts
Powdered sugar

Cream shortening and sugar. Add vanilla and well beaten eggs. Sift
together cocoa, flour, baking powder, and salt. Add to creamed mixture
alternately with milk, blending well after each addition. Stir in nuts
and chill dough at least 3 hours. Shape chilled dough into small balls.
Roll each in powdered sugar. Place on cookie sheet about 2-inches apart.
Bake in a 350 degree oven 10-12 minutes.

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RED BEAN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sl Beef Frye
1 Onion, sliced thin
3 Ribs celery, diced
2 Bay leaves
1 tb Flour
2 c Hot water
2 c Cooked red beans
2 sl Lemon
1/2 ts Salt
Pepper to taste
1 tb Worcestershire sauce

Cook Beef Frye, onion and celery in a sauce pan until
onion is tender. Add bay leaves and flour and stir
until smooth. Add hot water, red beans, lemon, salt ,
pepper, and Worcestershire sauce and cook for abt. 20
min. Press through coarse sieve and place back in
saucepan. Heat thoroughly and serve.

Consistency may be adjusted by adding desired amount
of either chicken stock (kosher broth) or water.

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EGGNOG MOLD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Gelatine,unflavored
1/2 c Cold Water
1 cn Eggnog,chilled
1 c Almonds,ground
1 cn Mandarin Oranges,drained
Coolwhip to taste

Sprinkle the two envelopes gelatine onto the water to soften. Place over
low heat, stirring until dissolved. Add gelatin to the eggnog, add the
almonds. Pour into an oiled 5-cup mold. Refridgerate until set, about 3-4
hours. Unmold and garnish with the mandarin oranges and coolwhip .

From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120

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ENGLISH TOASTING BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pam vkbb14a Breads
Bmm Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pound loaf
3/4 c Milk
3/8 c Water
3 c Bread flour
1 t Salt
2 ts Sugar
1/4 ts Baking soda
2 ts Yeast
Cornmeal

This si a special bread, coated with cornmeal, so it needs to be
baked in a loaf pan in the oven. Heavenly with orange marmalade.

Put all ing. in b/m except cornmeal. Dough setting.

When machine beeps, remove bread pan turn out dough onto floured
countertop.

Grease an 8 1/2x 4 1/2 x 2 1/2-inch loaf pan; sprinkle all sides with
cornmeal. Place dough into prepared loaf pan. With your hands,
carefully press it evenly into pan. Sprinkle the top with cornmeal.
Cover and let rise in a warm oven for 20 to 30 min or until dough
almost reaches top of pan. To warm oven slightly, turn oven on Warm
setting for 2 minutes then turn off) Preheat oven to 400F bake 25
min. Cool.

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Shaker Fresh Herb Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter or margarine —
Unsalted
2 tb Fresh chives — minced
2 tb Fresh chervil — minced
2 tb Lemon sorrel leaves —
Minced
2 ts Fresh tarragon — minced
1 c Celery ribs — finely
Chopped
4 c Vegetable broth
Salt and pepper
1 pn Sugar
4 sl Whole wheat bread —
Toasted
1 d Freshly ground nutmeg
Grated cheddar cheese

Melt the butter over medium heat in a large heavy pot.

Add the herbs and celery and cook, stirring, until
wilted and soft, about 3 minutes.

Add the broth, salt, pepper, and sugar.

Bring to a boil, reduce the heat to low, cover, and
simmer for 20 minutes.

Place a slice of toast in each soup bowl and pour the
soup over. Dust with nutmeg and sprinkle with grated
cheese

Recipe By : Sister Amelia’s Shaker Receipts

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