Title: Angel Biscuits (no rising necessary)
Categories: Breads Londontowne
Servings: 1

1 ea Cake yeast 3 t Baking powder
2 T Lukewarm water 4 T Sugar
5 c Plain flour 1 t Salt
1 t Soda 1 c Shortening
2 c Buttermilk

Dissolve yeast in water. Into a bowl, sift flour with other dry
ingredients. Cut in shortening, add buttermilk, then add yeast mixture.
Stir until all flour is dampened. Knead on floured board a minute, roll to
desired thickness, and cut with a biscuit cutter. Bake at 400 degrees
about 12 minutes. Dough may be kept refrigerated and used about a week.

Mrs. Leslie M. Smith

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STIR-FRIED FIDDLEHEADS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dishes Kooknet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fiddlehead Ferns
1 Clove Garlic, minced
1 Scallion, minced
2 ts Fresh Ginger Root, minced
1 1/2 tb Vegetable Oil
1 tb Hot Water
1 t Soy Sauce
1 tb Oyster Sauce

Clean fiddleheads and remove the skin. Trim the ends.
Mince garlic, scallion and ginger.

Heat a wok almost to smoking and swirl in the oil.
Add the garlic, scallion and ginger and stir-fry for
10 seconds. Add fiddleheads (drained, if using
canned); stir-fry for 30 seconds. Add hot water and
cook the ferns for 1 to 2 minutes, or until still
crisp yet tender. Stir in soy sauce and oyster sauce
and cook for 20 seconds. Correct seasonings, adding
more oyster sauce if desired. Serve at once.

Per serving: 83 calories; 4 gm protein; 5 gm
carbohydrates; 6 gm fat; 0.8 gm saturated fat; 1 mg
cholesterol; 117 mg sodium.

From Steven Raichlen’s 05/02/90 “No Time to Fiddle
Around: The Season is Short for the Elusive Ostrich
Fern Sprout” article in “The Washington (DC) Post.”
Pg. E16. Posted by Cathy Harned.

Submitted By CATHY HARNED On 07-15-94 (1445)

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Spicy Carrots

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 lb Carrots,fresh

Salt

1/4 c Butter or margarine

1/2 c Dark brown sugar

1 cn Orange juice,froz/conc.(6oz)

1 pn Cinnamon

1. Scare carrots and cut up.

2. Cook until crisp-tender in boiling salted water; drain.

3. In same saucepan, melt butter; add brown sugar and orange juice

concentrate, blending thoroughly.

4. Add carrots and cinnamon; heat for a few minutes, tossing carrots gently

to coat.

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Seafood Delight Dip

Recipe By : Saint Julie’s Parish Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup fresh mushrooms — chopped
8 oz. pkg. cream cheese — softened
1 can chopped clams
1 sm. pkg. shrimp
1/2 cup sour cream
1 package Good Seasons Blue Cheese
salad dressing mix (dry)

Saute mushrooms in butter. Drain. Add cream cheese and mix. Drain
chopped clams and add. Add shrimp. Stir. Blend in sour cream. Add blue
cheese salad dressing to taste. Place in refrigerator to let flavors
mix. Makes about 1 quart. Recipe from Walt Zemaitis. Formatted by Lynn
Thomas. Source: St. Julie’s Parish Cookbook, San Jose, CA.

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From: loring@psl.nmsu.edu (Steve Loring)
Date: Wed, 17 May 1995 13:14:41

SZECHUAN CHICKEN

2 chicken breast halves, boned and skinned (or other meat–see above)
1/2 to 1 Tablespoon red pepper flakes
3 Tablespoons soy sauce (we use low-salt soy sauce)
1 Tablespoon dry sherry
1 Tablespooon cornstarch
2 teaspoons sugar
1 teaspoon vinegar (we usually use rice or rice wine vinegar, but cider
vinegar also works)
1 teaspoon minced ginger
1 clove minced garlic (optional, but we always use it)
2 or 3 green onions, chopped

Mix sugar, vinegar, dry sherry, and 2 Tablespoons soy sauce. In another bowl,
mix 1 Tablespoon soy sauce and the cornstarch. Cut meat into 1/2 to 1-inch
pieces and mix with the soy sauce/cornstarch mixture.

Heat wok and add about 2 Tablespoons oil. Add red pepper flakes and cook for
about 10 or so seconds, add meat and stir-fry for about 1 minute, then remove.
Stir-fry ginger, green onions, and garlic in remaining oil for about 1
minute, then return the meat and add the sugar/vinegar/sherry/soy sauce
solution. Stir-fry for about 1 minute. Serve over hot rice.

BAKING POWDER BISCUITS AND BUTTERMILK BISCUITS

Recipe By : BETTER HOMES AND GARDENS MAGAZINE — SEPTEMBER 1996
Serving Size : 1 Preparation Time :0:00
Categories : Biscuits Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon to 1/3 teaspoon salt
1/3 cup shortening
3/4 cup milk

BAKING POWDER BISCUITS: In a medium mixing bowl stir together flour,
baking powder, and salt. Using a pastry blender, cut in shortening till
mixture resembles coarse crumbs. Make a well in the center. Add milk
all at once. Using a fork, stir just till moistened. Turn dough out
onto a lightly floured surface. Quickly knead dough by gently folding
and pressing dough 10 to 12 strokes or till nearly smooth. Pat or
lightly roll dough to 1/2-inch thickness. Cut dough with a 2 1/2-inch
biscuit cutter Hint: (if you don’t have a biscuit cutter, a glass works
well to cut biscuits). Place biscuits 1 inch apart on a ungreased baking
sheet. Bake in a 450 oven for 10 to 12 minutes or till golden. Remove
from baking sheet; serve warm. Makes 10 biscuits.

DROP BISCUITS: To make drop biscuits: Prepare as above, except increase
milk to 1 cup. Do not knead or roll or cut dough. Using a big spoon drop
dough into 12 mounds on a greased baking sheet. Bake as directed above.
Makes 12 biscuits.

BUTTERMILK BISCUITS: Prepare as above, except stir 1/4 teaspoon baking
soda into dry mixture and substitute buttermilk or sour milk for the milk
Bake as directed above. Makes 10 to 12 biscuits.

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3/4 c. sugar
3/4 c. cocoa
1 1/2 c. milk
3/4 c. Crisco
1 1/2 c. sugar
3 eggs
1 1/2 t. soda dissolved in
4 T. cold water
3/4 c. sweet milk
3. c. sifted flour
1 1/2 t. vanilla
2/3 t. salt
Filling:
3 German chocolate bars
2 sticks butter
2 packages almond slices, toasted
(reserve 1/2 c. for garnish)
Topping:
2 c. whipping cream
1 t. sugar
1 t. vanilla
1/2 t. cream of tartar

Cook 3/4 c. sugar, cocoa, and milk together until thick and let cool.

Cream Crisco, and the rest of the sugar, adding eggs one at a
time. Add remaining ingredients and beat well. Add cocoa mixture.
Pour into 3 greased and floured round pans. Bake for 45 minutes at
325 degrees F.

Filling Instructions:
Melt chocolate in double boiler. Let cool. Add butter. Beat at low
speed until smooth. Fold in almonds gently—reserving 1/2 for garnish.
Spread 1/3 over each layer. Garnish top with reserved almonds.

Topping Instructions:
Beat at high speed until whipped. You may spread this between the layers
after the chocolate hard sauce or just on the top or individually.

I’ll give a few guidelines for creating your own FF salad dressings,
then a couple of samples that have worked well for me. These recipes
make dressing for two people. Dressing is very forgiving, and if it
tastes odd, it is easy enough to fix.

Vinegar Base:
I generally use balsamic vinegar as the base for salads when the rest
of the meal is european-style. For indian, middle eastern, and asian
meals, I use brown rice vinegar, which I get at the local ethnic-food
store. Otherwise, you can use apple cider vinegar. I don’t use white
vinegar, since I like a little flavor with my acidic foods 🙂 Start
with about 1/4 cup of vinegar.

Herb or Spice:
If you want to use an herb, fresh ones are the best. Otherwise,
dried will do. I tend to use herbs and spices traditionally used in
the style of cuisine I am preparing. Add a total of 1/2 to 1 tsp of
herbs and spices.

Sweetener:
This is entirely optional, it just adds another dimension to the
dressing. Use a flavorful sweetener, like honey (I’ve never tried
brown rice syrup or malt sweetener, they’d probably be great). Table
sugar will add sweetness, but, like white vinegar, little flavor. Use
about 1/2 tsp of sweetener.

Mustard:
This, again, is optional, but a nice touch. Don’t use yellow mustard.
Stoneground and Dijon mustards are tasty. Use sweet hot mustard in
asian-style dressings. Use about 1 tsp of prepared mustard.

Water:
This will tone down the dressing a bit, if you like to dump a lot of
dressing on your salad. I generally don’t add water, but then I only
dribble a little dressing over each bowl. The dressing is very
flavor-saturated, so it actually will spread over two bowls of salad.
Add about 1/4 cup of water if you want to use it.

Date: Thu, 22 Sep 94 16:11:43 -1100
From:

Pickled Ginger (simplified)

I thinly slice up some fresh mature ginger root, put it in any tightly
sealed jar and fill with a solution of 1/4 vinegar (any kind), 1/4
sugar and the rest water. I use no salt. Refrigerate a couple of days
and eat. Lasts indefinitely (I found a jar hidden behind something
that was nearly a year old and it was still perfect).

COCONUT CORN CURRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish African
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Corn kernels, fresh/frozen
3 tb Poppy seeds
1 t Coriander seeds
1 t Sesame seeds
1 tb Ginger, grated
2 ea Chili peppers
3/4 c Coconut, shredded
1/2 c Peanuts
3 tb Ghee
1 t Salt
5 c Coconut milk

Cook the corn by boiling in a small amount of water
until tender. Set aside.
Using a mortar pestle, grind all the spices, the
coconut peanuts into a smooth paste. In a large,
heavy skillet, heat the ghee fry the paste for 4 to
5 minutes, stirring constantly. Add the corn, salt
coconut milk simmer until the sauce reduces by half
becomes thick, 15 minutes or so. Serve over rice.

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