Title: Buttermilk Biscuits 1
Categories: Home Cookin,
Yield: 10

2 c flour
2 ts baking powder
1/2 ts baking soda
1/2 ts salt
1/4 c shortening
3/4 c buttermilk

In a bowl, combine the flour, baking powder, baking soda, and
salt; cut in shortening until the mixture resembles coarse
crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2″
thickness. Cut with a 2-1/2″ biscuit cutter and place on a
lightly greased baking sheet. Bake at 450 degrees for 10-15
minutes or until golden brown.

MMMMM

BUTTERNUT SQUASH AND PRAWN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stock :
6 tb Butter
18 lg Prawns, shelled and
-deveined, shells and p
2 Leeks, trimmed and slices
4 Fresh thyme sprigs
6 Fresh parsley sprigs
3 c Water
4 c Dry white wine
Soup:
6 tb Butter
2 md Yellow onions, thinly sliced
2 lb Butternut squash, peeled and
-cut into 2inc
1 Fresh sprig rosemary
6 c Prawn stock
2 tb Fresh lemon juice
Salt and pepper
A few dashes Tabasco

The Stock : Melt the butter in a large saucepan over
medium high heat. When hot, add the prawn shells and
leeks and saute until the shells turn pink and the
leeks are translucent. Add the thyme, parsley, water
and wine and bring to a boil. Reduce the heat and
simmer for 20 minutes, pressing down on the prawn
shells to extract their flavor. Strain the stock
through a fine sieve, again pressing on the prawn
shells. Reserve the stock and discard the solids. The
Soup: In the same saucepan in which you sauteed the
prawns, add the onions and saute until translucent.
Add the squash and rosemary, reduce heat to low, cover
and cook, stirring occasionally, for 10 minutes. Add 5
cups of the stock and lemon juice. Bring to a boil,
reduce heat to low, cover and cook until the squask is
very tender, 1015 minutes. Discard the rosemary. Puree
the soup in a food processor or food mill in small
batches. Add the remaining 1 cup stock if the soup is
you desire a thinner soup. Return the puree to the pan
over medium heat. Slice the prawns in half lengthwise.
Add the prawns to the soup and cook until they turn
pink. Transfer prawns to a warm platter and cover.
Season soup to taste with salt and pepper and a few
dashes of Tabasco. To serve: Ladle the soup into
shallow soup bowls and set 6 prawns on top of each.
Garnish with rosemary. Yield:6 serving
Posted to MC-Recipe Digest V1 #1

Recipe by: CHEF DU JOUR DONATA MAGGINITO SHOW #DJ9319

From: “Ed Bauman”

Date: Thu, 5 Dec 96 19:55:29 UT

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Title: Date Drops
Categories: Diabetic, Desserts, Rice, Cooky/bars
Yield: 21 servings

-Phillip Bower (FHMN87A) 1 1/2 c Crisp rice cereal
2 Eggs beaten 1/2 c Chopped nuts
1/3 c Margarine 1 ts Vanilla
1/2 lb Dates

Combine eggs, margarine, and CHOPPED Dates. Cook over low heat,
stirring constantly. Boil 2 minutes. remove from heat and add cereal
and nuts and vanilla. Cool, shape into 42 little From ADA Family
Cookbook vol.II Exchanges for 2 cookies: 1/2 fruit, 1/2 bread, 1/2
fat cal 95, cho 10, pro 1, fat 6, Na 66, K 102,

MMMMM

Title: Lemon Curd
Categories: Lemon, Citrus
Yield: 1 servings

3 Whole eggs
1 c Sugar
3 T Butter
2 Lemon, juice and grated rind
-(oranges may be
-substituted)

Put all in double boiler. Cook until thick and creamy (about 15-20
minutes), stirring frequently, more frequently as it thickens. Water
in double boiler should be simmering and should not touch bottom of
top pan.

Makes about 1-1/2 cups.

MMMMM

1/3 c butter
1 c sugar
2 eggs
3 T sour milk
1 t baking soda
1 t baking powder
1/2 t salt
2 c flour
3 bananas
1 c nuts

cream butter and sugar. beat eggs well. mash bananas. combine
all together. bake in a large bread pan (or makes ~14 muffins) at
350 deg F for about an hour.

Source: Our Favorite Recipes from West Bend, WI –
originally printed in 1949, this recipe submitted by Mrs. Arnold Moeller

Title: SUMMER FRUIT COMPOTE
Categories: Salads
Yield: 1 servings

1/2 c Maple syrup
2 c Water
1 1/2 lb Halved pitted plums
1 Basket boysenberries
1 Basket raspberries
2 Peeled sectioned naval
Oranges
Fresh mint leaves
1 Peeled sectioned
Grapefruit
1/2 lb Green seedless grapes
1/3 c Wine (plum is good)
Fresh mint leaves

In a saucepan, bring maple syrup and water to boil; simmer for two minutes.
Reduce heat to low simmer and poach plums (submerge them in hot water) for
30 seconds. Transfer plums with slotted spoon to the serving bowl. Poach
boysenberries and raspberries for 15 seconds, and then transfer them to the
serving bowl. Poach orange and grapefruit sections 1 minute, and remove
them to the serving dish. Poach grapes for 15 seconds, and transfer them to
the serving dish. Stir wine into the syrup and simmer two minutes. Let wine
syrup cool; spoon over fruit. Sprinkle compote with fresh mint leaves.
Ladle into individual bowls. May be served alone, or with ice cream or
yogurt.

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FRENCH SILK PIE (MHRH24B)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Shirley Ferguson
Pie crust, 9 inch — baked
1 cup Butter, unsalted — softened
2 ounces Chocolate — unsweetened*
2 teaspoons Vanilla
4 Eggs
—–GARNISH—–
1 cup Whipping cream
2 tablespoons Powdered sugar
1 teaspoon Vanilla

*Melt chocolate and cool. In large mixing bowl, cream butter and sugar until
fluffy. Blend in chocolate and 2 tsp. vanilla. Add eggs, two at a time, beating
5 minutes after each addition, or until sugar is dissolved and mixture is light
and fluffy. Pour into cooled pie shell.Refrigerate for at least 2 hours, or
until filling is firm. Whip cream with powdered sugar and 1 tsp.vanilla until
stiff. Garnish pie with whipped cream and grated chocolate before serving.

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Smothered Okra and Tomatoes

Recipe By : COOKING LIVE SHOW #CL8733
Serving Size : 10 Preparation Time :0:00
Categories : Cooking Live Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds okra
3 cups chopped onions
2 cups chopped celery
3 cups chopped, peeled, and seeded tomatoes,
or 3 cups chopped canned tomatoes
5 bay leaves
1/3 cup vegetable oil
1 tablespoon plus 2 teaspoons salt
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 tablespoons chopped garlic

Preheat the oven to 300 degrees F.

Wash the okra under cool water. Cut off the stems and
slice each pod crosswise into 1/2-inch rounds. Combine
the okra and the rest of the ingredients in a large heavy
ovenproof pot, not cast iron. Mix well. Cover the pot
with a lid. Bake, stirring occasionally, for 1 1/2 to 2 hours,
or until the slime has disappeared. Bake, uncovered, for
the last 15 minutes of the cooking time. The time will vary,
depending on the tenderness of the okra. Remove the bay
leaves.
Serve immediately or let cool completely and store in freezer
ontainers.

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Title: Impossible Cheeseburger Pie
Categories: Main dish, Meats, Pies
Servings: 6

1 lb Ground beef
1 1/2 c Onions; chopped
1/2 ts Salt
1/4 ts Pepper
1 1/2 c Milk
3 Eggs
3/4 c Bisquick
2 Tomatoes; sliced
1 c Cheddar or Am. Cheese;shred

Preheat oven to 400. Can be topped with crisply cooked bacon. Grease pie
plate, 10×1 1/2", or sq. baking dish, 8×8, or 6 10 oz. custard cups. Cook
and stir gr. beef and onion in 10″ skillet over med. heat until beef is
brown; drain. Stir in salt and pepper.
Spread in pie plate. Beat milk, eggs and baking mix 15 sec. in blender on
high speed, 1 min. with wire whisk or hand beater or until smooth. Pour
into pie plate. Bake 30 min. Top with tomato slices; sprinkle with cheese.
Bake 5-8 min. or til knife comes out clean. Cool 5 min. 1/2 RECIPE: Use 1
qt. square or round casserole. Decrease eggs to 2 and baking mix to 1/2 c.
Divide remaining ingred. amts. in half.
Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or
hand beater. HIGH ALT>Increase first bake to 30 min. If baking the 1/2
recipe: Use 1 1/2 qt round casserole or 1 qt. square.
FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

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Title: CHINESE: NOODLES AND GRAVY (YEE MEIN)
Categories: Main dish, Bar-b-q, Vegetables, Ethnic, Chinese
Yield: 6 servings

20 sm Chinese mushrooms (or 1 can
– sliced mushrooms)
1/4 lb Chinese barbecued pork
1/2 lb Bok choy
1 pk Pre-fried noodles (1/2 lb)
1 qt Chicken stock
3 ts Oil
1/2 lb Bean sprouts
2 Green onions, slivered
1/2 ts Salt
1/2 ts Sugar
2 tb Oyster sauce
1 ts Cornstarch
2 ts Water

Cook Chinese Mushrooms by boiling in water for 10
minutes. Rinse, squeeze dry, remove and discard stems;
cut mushrooms into strips, julienne style.

Cut Barbecued pork into very thin slices.

Break branches off center stock of bok choy. Remove
and discard any flowers. Peel outer covering off of
center stock. Cut bok choy diagonally into 2 inch
lengths.

Bring chicken stock to a boil, add noodles, and cook
for 5 minutes. Drain and set aside. Discard the
stock, as it will be quite oily!

Heat wok, add 1 tablespoon oil and stir-fry bok choy,
beansprouts, green onions, barbecued pork, and
mushrooms for 3 minutes, adding 1/2 teaspoon salt and
1/2 teaspoon sugar. Remove and set aside.

Heat wok, add 2 tablespoon oil and noodles. Stir-fry
for 2 minutes; then, add the oyster sauce. Mix well.

Add all other ingredients, EXCEPT cornstarch and 2
teaspoon water, and toss together water, and toss
together until well mixed.

Add thickening made by mixing the cornstarch with the
cold water. Cook for 1 minute, and serve.

SOURCE: Chopsticks, Cleaver and Wok.

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