Beaten Biscuits

Recipe By : Nathalie Dupree’s “New Southern Cooking”
Serving Size : 100 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups All-purpose flour
1 1/2 teaspoons Salt
1 tablespoon Sugar
1 teaspoon Baking powder
1 cup Shortening
1 cup Milk

Mix the flour, salt, sugar, and baking powder in a bowl or in a food
processor fitted with a metal blade. Add the shortening and cut in or
process until the mixture is the consistency of coarse meal. Pour in the
milk and stir or process just until the dough holds together. If it is
dry
or crumbly, add more milk. If it is too wet, add more flour. Knead
briefly in the food processor, then turn out onto a floured board or beat
1,001 times with a rolling pin. when it’s ready, the dough should “snap”
when you hit it. Fold the dough in half. Roll out the folded dough until
it
is 1/2 inch thick. Cut with a 1-1/4-inch biscuit cutter into small rounds.
Prick each round with a fork, making two parallel sets of holes in the
biscuit. keep rolling out the dough, folding before cutting, until all
the
scraps are gone and you have made about 100 biscuits. Preheat the oven to
350 degrees. Place the biscuits on a lightly greased pan. Bake for 30
minutes, until crisp, but not browned. They should open easily when split
with a fork. They will keep for weeks tightly covered in a tin or in the
freezer. Split in two before serving. From Nathalie Dupree’s “New Southern
Cooking”

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Title: White Chocolate Macadamia Nut Cookies
Categories: Cookies, Chocolate
Yield: 1 servings

1 c Flour — plus 2 Tb
1 tb Salt — (I usually use
Less)
1/2 tb Baking Soda
4 oz Butter Or Margarine
6 tb Brown Sugar, Packed
6 tb Granulated Sugar
1 tb Vanilla
1 Egg
1/2 c White Chocolate Chunks — *
See note
1/2 c Macadamia Nuts — ** see
Note

* I buy large good quality candy bars, such as Lindt,
and chop them up. ** I use straight from the jar, you
may prefer to chop up

Preheat oven to 375 F
Mix all dry ingredients together in a separate bowl
In a large bowl, cream butter and sugars until fluffy.
Add vanilla and egg–mix well.
Slowly add dry ingredients to butter/sugar
mixture–mix well Add chocolate and nuts
Spoon onto lightly greased cookie sheets (I use
cushionaire–no burning) Make whatever size you
what–I tend to make them large because it saves time
Bake 8-12 minutes, depending on size of cookies–they
should not brown, more of a golden color
Cool on rack

BTW: I usually make a double batch of the dough,
separate into halves, and add regular chocolate chunks
and pecans to one (and maybe some coconut), white
chocolate and macadamias to the other–two cookies
with half the work

Recipe By : “Leo, Debbie”

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Wheat Meat Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Whole wheat kernels
1/4 cup Lard
2 Onions
1 1/2 pounds Ground Beef
2 tablespoons Ground Red hot chili
2 tablespoons Ground red mild chili
3 Garlic cloves
1/2 teaspoon Oregano
2 teaspoons Cumin
1 teaspoon Salt
1/2 teaspoon Chile caribe
8 ounces Green chiles — diced
8 ounces Tomato paste
32 ounces Tomato juice

In a heavy saucepan, boil the presoaked wheat, covered, for 1 hour in the water
used for soaking. Add more water as the kernels cook, if necessary. Melt the
suet or lard in a lrge heavy pot over medium-high heat. Remove the rendered
suet pieces, add the onions to the pot, and cook until they are translucent.
Combine the beef with the ground chile, garlic, oregano, cumin, and salt to
taste. Add this beef-and-spice mixture to the pot with the onions.
Break up any lumps with a fork and cook, stirring occasionally, until the meat
is evenly browned. Stir in the caribe, green chiles, tomato paste, and tomato
juice. Drain the wheat, reserving the liquid, and stir in the kernels. Bring to
a boil, then lower the heat and simmer uncovered, for 1 hour. If the chili
begins to get too dry, add some of the liquid the wheat was cooked in. Taste
and adjust seasonings.

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Black Beans and Garden Tomatoes on Potatoes

1. Cook up black beans (proportions are whatever you like)
(The more you rinse , the less undigestible sugars are left and I believe
hot rinsing is best for this)
2. Go out to your garden and pick 10 or so ripe tomatoes and some cilantro and
a couple hot peppers. For those of you without a great garden, go to the
corner farmers market and buy some.
3. Buy 12 or so ears of fresh corn at the same farmers market
4. Look in your cupboard and find some balsamic vinegar and cumin
5. Clean several potatoes

Cook the corn (I let it steam for not even 1 minute- don’t overcook!)
and strip off the cob, chop the tomatoes (big hunks) and peppers
(teeny bits), chop up the cilantro (I use alot),throw the beans into a
big bowl, add the rest of the goodies. Add cumin if you wish and more
red pepper and toss in as much vinegar as you like.

Bake some potatoes and put heaping spoonfuls of this good fresh stuff
onto your potato. I also add non-fat yogurt to mine. This is
delectable. Try it. And if you don’t have that much time, used
canned beans and corn. It is still good but not quite AS good.

1 onion, chopped fine
1 red bell pepper, chopped fine
2 large garlic cloves, minced
2 tablespoons unsalted butter
1/2 cup canned solid-pack pumpkin
1 cup chicken broth
1/2 cup water
2 tablespoons heavy cream
Freshly grated nutmeg to taste
1/2 pound penne or other tubular pasta
3 tablespoons minced fresh parsley leaves
Freshly grated Parmesan as an accompaniment
In a large skillet cook the onion, the bell pepper, and the garlic in the
butter over moderate heat, stirring, until the vegetables are softened. Stir
in the pumpkin, the broth, the water, the cream, the nutmeg, and salt and
pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes.

While the sauce is simmering, in a kettle of salted boiling water boil the
penne until it is al dente. Reserve about 1 cup of the cooking water, and
drain the penne well.

Add the penne to the sauce, cook the mixture over moderate heat, stirring
and thinning the sauce as desired with some of the reserved cooking water,
for 1 to 2 minutes, or until the pasta is coated well, and stir in the
parsley. Divide the pasta between 2 plates and serve it with the Parmesan.

SOPA DE MANI (PEANUT SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Peanuts, roasted ground
-ÿÿ
1/2 c Peanut Butter
2 tb Oil
1 ea Onion, finely chopped
1 lb Potatoes, chopped and boiled
4 c Stock
2 tb Chives, chopped
Salt and pepper

Heat the oil in a saucepan and cook the onion until it becomes
transparent. Add the ground peanuts or peanut butter, potatoes and a
little stock and mash well. Alternatively, put these ingredients into
a blender. Now pour the rest of the stock slowly into the puree,
mixing well.
Bring the soup to a boil, then let it simmer, covered, for 5-10
minutes. After this, remove the pot from the heat and season.
Sprinkle the chives on top before serving.

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Title: CAESAR SALAD
Categories: Salads
Yield: 4 servings

1 Clove garlic
1/2 c Olive oil
1 c Cubed French bread
2 Heads Romaine lettuce
1 ts Salt
1/4 ts Dry mustard
1/4 ts Fresh grated pepper
5 Anchovy fillets
1 ds Worcestershire sauce
3 tb Wine vinegar
1 Egg, raw or coddled
Juice of 1 lemon
2 tb Parmesan [opt’l]

Marinade the peeled garlic clove in the oil at least 24 hrs and/or
rub a wooden salad bowl with a split clove. Saute’ the bread in 2 T
of the oil.

Break the Romaine into 2″ pieces, place it in a salad bowl and
sprinkle on the salt, mustard, pepper, chopped up anchovy fillets,
and Worcestershire. Add vinegar, oil, egg, lemon juice and optional
cheese. Toss. Add the croutons.

For a different flavor use Crumbled Blue cheese instead of Parmesan.
This is the classic recipe. Today the dressing is EXTREMELY creamy
and garlicky and the salad gets garnished with shrimp, grilled
chicken breasts and who knows what else.

Jim Weller

MMMMM

Homemade Vanilla Pudding Pie Filling Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/3 cups granulated sugar
1 3/4 cups cornstarch
3/4 teaspoon salt

In a large bowl, combine all ingredients. Stir with a wire whisk until ble
nded. Pour into a 4 cup container with a tight fitting lid. Seal containe
r; label with date and contents. Store in a cool, dry place. Use within 4=
months.

Makes about 4 cups Homemade Vanilla Pudding Pie Filling Mix.

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Title: Chocolate-Mint Cookie Sandwiches
Categories: Cookies
Yield: 36 servings

3 c All-purpose flour
1/4 ts Salt
1/4 ts Baking powder
3/4 c Butter; softened
1 c Sugar
1 ts Vanilla extract
1 Egg
3 oz Unsweetened baking c
-hocolate — melted and cool
Mint cream filling
3 c Powdered sugar
2/3 c Butter; softened
1/2 ts Peppermint extract
3 tb Half and half; up to 5 t
Chocolate glaze
6 oz Semisweet chocolate;
-coarsely chopped
2 tb Vegetable oil

Recipe by: The Joy of Cookies, pp. 156-7
1. To prepare cookies: In a medium bowl, combine flour, baking powder
and
salt; set aside. In mixing bowl, beat butter, sugar and vanilla until
light
and fluffy. Add egg, then chocolate, beating well after each addition.
Stir in flour mixture 1/2 cup at a time, blending well after each
addition.
Divide dough in half. Form each half into a log 9 inches long and about 2
inches in diameter. Wrap in plastic and freeze or refrigerate until firm,
1
to 4 hours.
2. Preheat oven to 350. Grease baking sheets. Cut chilled dough into
1/4
inch slices. Arrange, 1 inch apart on baking sheets. Use a cookie stamp
to
imprint the tops of half of the rounds.
3. Bake 8-11 minutes, or until cookies just begin to brown on the bottom.
Cool on racks. While cookies are baking, prepare the filling. In a small
mixing bowl, combine powdered sugar , butter, mint extract and 2 1/2 T
half half. Beat at low speed until smooth, adding more half half if
necessary. Mixture should be thick and creamy smooth.
4. Spread a 1/8 to 1/4 inch layer of mint filling over the bottoms of the
plain cookie rounds. Top with imprinted rounds to create sandwiches;
press
down lightly. Refrigerate until filling is firm, about 20 minutes.
5. To prepare glaze. In a small saucepan, combine chocolate and oil.
Warm
over low heat, stirring occasionally, until mixture is smooth. Pour
chocolate into a small deep bowl or 1-cup glass measure. Line a large
baking sheet with waxed paper. Dip half of each cookie sandwich into
melted
chocolate, shaking off excess. Arrange sandwiches on waxed paper and
refrigerate until chocolate is set. Store in an airtight container at
room
temperature 1 week; freeze for longer storage.

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Title: Frozen Coconut Pie
Categories: Dessert, Pie
Yield: 8 servings

3 oz Cream cheese; softened
1 T Sugar
1/2 c Milk
1 1/3 c Coconut
8 oz Cool whip*; thawed
1/2 ts Vanilla
1 ea Graham cracker pie crust, 9

Recipe by: Cool Whip label

Beat cream cheese and sugar in large bowl. Gradually add milk; beat
until smooth. Stir in coconut, Cool Whip and vanilla. Spoon into
crust. Freeze 4 hours or until firm. Let stand at room temperature 15
minutes until it can be cut easily. Store leftover pie in freezer.

MMMMM