Old Fashioned Buttermilk Biscuits

Recipe By : NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK
Serving Size : 8 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups All-purpose flour
1/2 cup Cake flour
1/2 teaspoon Salt
2 teaspoons Baking powder
1/2 cup unsalted butter — Cold
34 cups Buttermilk — or more

Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough.

COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well
to mix. Rub in the butter by hand or with a pastry blender until the
mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and
continue stirring gently until the dough begins to hold together. (If the
dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the
work surface generously with flour and scrape the dough onto it. Fold the
dough over on itself two or three times. Use the dough immediately . Pat
dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits
with a sharp, floured knife. Transfer to a parchment-lined cookie sheet.
Paint tops with buttermilk. Bake for 10 to 15 minutes, until well risen
and golden.

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Title: Macaroni, Cheese and Tomatoes
Categories: Diabetic, Vegetarian, Cheese
Yield: 2 servings

1/2 c Elbow macaroni 1 pn Pepper
1 c Canned tomatoes or sauce 1/2 c Shredded Cheddar cheese
1/4 ts Basil or dillweed 1 tb Crushed cornflakes
1/4 ts Prepared mustard

Cook macaroni according to package directions, drain. Break up
tomatoes in their juice in a 4 cup casserole dish. Stir in basil,
mustard and pepper. Add macaroni and cheese, mix lightly.

Sprinkle with cornflake crumbs or bread crumbs. Bake at 350 F about
30 minutes or until crumbs brown and mixture is bubbly.

1/2 recipe = 230 calories, 1 protein, 1 starch, 1 fruit/veg, 1 fat
choice 24 grams carbohydrate, 11 grams protein, 10 grams fat.

Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared and
tested by Elizabeth Rodier Jan 94.

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HEARTY BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped green bell pepper
1/4 c Chopped onion
1 sm Garlic clove — minced
1 tb Vegetable oil
30 oz Van Camp’s Red Kidney Beans
— (Dark or Light), drained
28 oz Canned tomatoes — undrained
— cut into pieces
13 3/4 oz Single strength beef broth
12 oz Canned tomato juice
10 oz Frozen corn
1 tb Chili powder
1 tb Sugar (optional)
1 t Cumin
4 oz Shredded cheddar cheese

In 4-quart saucepan or Dutch oven, saute green pepper,
onion and garlic in oil 5 to 7 minutes or until
tender. Add remaining ingredients except cheese.
Bring to a boil over medium-high heat. Reduce heat;
simmer 10 minutes, stirring occasionally. Sprinkle
each serving with 2 tablespoons cheese.

Eight 1-1/2 cup servings

Nutritional Analysis per serving:
* calories 239
* carbohydrates 32 g
* protein 12 g
* fat 7 g
* calcium 149 mg
* sodium 810 mg
* cholesterol 15 mg
* dietary fiber 8 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Title: Hot Chicken Salad
Categories: Chicken
Yield: 1 servings

2 c chicken, cooked, cut up
1 c celery, chopped
1 tb onion
1/2 c salad dressing
1/4 c walnuts
1 salt pepper
1 c grated cheese

Mix all ingredients in saucepan till hot. Top with cheese.

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Title: Scrambled Eggs Benedict
Categories: Main dish
Servings: 4

1 pk Hollandaise Sauce Mix * 8 ea Thin Slices Canadian
Bacon
4 ea Large Eggs 1/4 c Milk
2 T Chopped Green Peppers (Opt.) 1/8 t Salt
1 ea Dash Pepper 2 ea English Muffins, Split

* Sauce packet should weigh 1 1/4 ounces.
—————————————————————————

Mix sauce as directed on package in 2-cup glass measure. Microwave
uncovered on high (100%), 1 minute; stir. Microwave until mixture boils
and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds.

Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to
2 minutes.

Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and pepper.
Cover and microwave on high (100%) 2 minutes; stir. Cover and microwave
until eggs are set but still moist, 1 to 1 1/2 minutes.

Place muffins, cut sides up on serving plate. Top each with bacon slices
and large spoonfull of eggs; spoon sauce over eggs. Microwave uncovered
on high (100%) until hot, 1 to 1 1/2 minutes.

NOTE:
This recipe can be made with smoked ham slices instead of the Bacon.

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CREOLE CORN MUFFINS

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Creole Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs,beaten
1 1/2 c Milk
3/4 c Vegetable shortening,melted
2 tb Bell pepper,chopped
2 tb Onion,chopped
2 tb Pimiento,chopped
3/4 c American cheese,grated
3/4 c Cheddar cheese,milk,grated
2 1/2 c Flour,all-purpose
1 t Salt
2 tb Baking powder
2 tb Sugar
2 tb Cornmeal

1. Mix eggs, milk and shortening.

2. In another bowl, combine remaining ingredients.

3. Add milk mixture and stir just to mix (there will
be lumps).

4. Pour into greased muffin cups and bake in preheated
400’F. oven 25 to 30 minutes, or until done.

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STRAWBERRY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Plain Yogurt
1 c Sliced fresh Strawberries
2 T Orange juice
1 T Honey

GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices
In food processor fitted with steel blade, blend ingredients.
Serve chilled. Add garnish to each serving.
VARIATIONS: – substitute white or red grape juice for orange juice
~ substitute apple juice for orange juice
~ serve in hollowed-out cantaloupe shells

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Impossible Lasagne Pie

Recipe By : Bisquick “No Time to Cook” Recipe booklet
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1 teaspoon dried oregano
1/2 teaspoon dried basil
6 ounces tomato paste
1 cup shredded mozzarella cheese
1/4 cup cottage cheese
1/4 cup grated Parmesan cheese
1 cup milk
2/3 cup bisquick. baking mix
2 eggs
1 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inches. Cook and
stir beef over medium heat until brown; drain. Stir in oregano, basil, tomato
paste and 1/2 cup of the mozzarella cheese. Layer cottage cheese and Parmesan
cheese in plate. Spoon beef mix- ture over top. Beat milk, baking mix, eggs,
salt and pepper until smooth, 15 seconds in blender on high or 1 minute with
hand heater. Pour into plate. Bake until knife inserted between center and edge
comes out clean, 30 to 35 minutes. Sprinkle with remaining cheese. Cool 5
minutes. 6 to 8 servings. High Attitude (3500 to 6500 feet): No
adjustments are necessary.

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Title: Wildfowl Stock
Categories: Game, Poultry, Ceideburg 2
Yield: 3 quarts

3 qt Cold water
5 lb Game bird carcass, wings,
-legs, neck, other spare
-parts
2 Or 3 stalks wild celery,
-cut in chunks
1/2 c Wild onions, chopped
1/2 c Wild carrots, chopped
1 sm Bunch watercress

Place cold water in a soup pot. Place game bird pieces in cold
water. Soak for 1 hour. Add other ingredients. Do not stir. Soak
for 1 hour. Place pot, uncovered, at the back of a cook stove far
from the fire. On a conventional stove, place the pot on an asbestos
pad over very low heat.

Allow pot and it’s contents to warm very slowly. You need to draw as
much as possible out of the ingredients and into the stock. Skim off
scum as it rises. When the pot is uniformly warm, move it closer to
the fire (or increase the heat) and very slowly and carefully bring
the liquid to a simmer. Do not boil. Do not rush. Skim off all the
scum immediately, as it rises within the first 30 minutes of
simmering. After 30 minutes and after skimming, use a clean piece of
cheesecloth to wipe the pot at the level of the liquid.

Simmer very gently, uncovered, for at least 3 hours.

Taking great care not to disturb the ingredients, carefully ladle the
liquid through clean, moistened cheesecloth into a large screw-lid
jar. Do not pour the stock. Leave the unstrained stock uncovered
until cool. Cover cooled stock tightly and store in refrigerator. Do
not remove grease at this time.

Skim grease from stock. Reheat for use, or freeze.

This is from the cookbook on wild foods. I’ve copied as it’s written
because I found the style of writing and ingredients interesting. If
you try to use wild ingredients, be careful. I seem to remember that
both wild onions and wild carrots have close relatives that look much
the same but are toxic. Personally, I’d do my stalking at the
supermarket.

Posted by Stephen Ceideburg Feb 6 1990.

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ROLLED SUGAR COOKIES

Recipe By : Country decorating ideas magazine — Spring 1990
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Sugar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine
1 cup sugar
1 egg
1/4 cup milk
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Cream together margarine and sugar. Add egg, milk and vanilla; beat
well. Stir together the flour, baking powder and salt. Add to creamed
mixture and beat until well blended. Cover dough and chill for one hour.
On a lightly floured surface, roll the dough to 1/4 inch thickness. Cut
into desired shapes with cookie cutters. Place cookies on an ungreased
cookie sheet. Bake at 375 for 10 to 12 minutes. Remove from cookie
sheet and cool cookies on a wire rack. Makes about 3 dozen cookies.
Posted by Ethel Snyder
Date Aug. 8, 1997

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