Title: Cheddar Biscuits
Categories: Breads, Cheese/eggs
Yield: 8 servings

2 c Unbleached Flour; Sifted 1 c Cheddar; Sharp, Grated
4 ts Baking Powder 1/4 c Butter
1/2 ts Salt 2/3 c Milk

Sift the flour, baking powder, and salt together and mix with the grated
cheddar cheese. Cut the butter into the dry ingredients, add the milk and
mix quickly but thoroughly. The dough should be soft. Turn onto a
floured board and knead lightly for a few seconds. Pat to a 3/8-inch
thickness and cut. Bake on a baking sheet in a hot-oven (450 degrees F.)
about 30 minutes or until lightly browned. Serve hot.

—–

Title: Chestnut Soup
Categories: Main dish Soups Vegetables
Servings: 6

2 ts Cannola Oil
1/2 ea Onion; Md, Chopped
1 ea Carrot; Md, Sliced
1 ea Celery Stalk; Sliced
4 c Chicken Broth
1 ts Sugar
1 ea Bay Leaf
1/4 ts Leaf Basil; Dried
1/8 ts Marjoram Leaves; Dried
1/2 lb Chestnuts; Abt. 24, *
1/2 c Evaporated Skimmed Milk
3/4 c Marsala, Sherry; OR
3/4 c Chicken Broth
1 x Salt Pepper; To Taste

* Chestnuts should be roasted and shelled.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

In a large pot, heat the oil and saute the onion, carrot and celery. Add
the broth, sugar, bay leaf, basil, marjoram and chestnuts. Simmer until
the chestnuts are tender, about 25 minutes. Remove and discard the bay
leaf. Carefully transfer to a food processor or blender and puree the
mixture. Return to the pot and stir in the evaporated milk, and bring to
a boil; add the marsala, sherry or chicken broth. Season to taste with
salt and pepper. Serve hot or cold.

Each 1 Cup Serving Contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————–
205 6 G 29 G 6 G 3 G 1 G 2 Mg 38 Mg

From The Cookbook For The 90s by Helen V. Fisher

—————————————————————————–

Title: SAUERKRAUT SOUP
Categories: Jewish, Soups
Yield: 6 servings

1 tb Fat
2 lb Flank
1 1/2 c Onions; minced
Beef bones
1 lb Sauerkraut
2 qt Water
2 ts Salt
1/2 ts Pepper
1 1/2 c Potatoes; peeled cubed

Heat the fat in a saucepan. Brown the flank and
onions in it. Add the bones, sauerkraut, water, salt
and pepper. Bring to a boil and cook over low heat 2
hours. Add the potatoes and cook 20 minutes longer.
Serve with the meat as garnish.

Recipe Source: THE ART OF JEWISH COOKING by Jennie
Grossinger Published by Bantam Books, Inc. (c)
1958

—–

Title: Pork with Green Beans and Mushrooms
Categories: Pork, Oriental, Meats, Wok
Yield: 5 servings

4 c Green beans, fresh or frozen
1 1/2 c Sliced fresh mushrooms
-OR
1 c Canned mushrooms
1 c Shredded pork
1 md Onion, sliced
1 tb Soya sauce
Salt
3/4 c Water
3 tb Oil
1 1/2 tb Corn starch, dissolved in
1/2 c Water

1. Slice and prepare all ingredients.

2. Place oil in wok and heat up moderately. Add pork and onions to
wok and stir fry together two minutes. Add soya sauce, beans, salt
and 3/4 cup of water. Cover wok and cook ingredients a full 6 minutes
under medium high heat. List cover of wok several times to stir
ingredients do that all will be cooked through. Ad the end of six
minutes, add mushrooms. Cook a further 3 minutes, with wok covered.
Lift cover once or twice to stir ingredients to mix them. Mix corn
starch in 1/2 cup of water. Lift cover off wok, add starch solution
to form gravy. Shut heat off.

NOTE: Ground beef or chicken may be substituted for the meat above.

MMMMM

BASIC WHITE BREAD

Recipe By : =

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–1 1/2 pound loaf
1/2 cup Water
5/8 cup Milk
3 cup Bread flour
1 1/2 teaspoon Salt
1 1/2 tablespoon Butter/marg/applesauce
3 tablespoon Sugar
1 1/2 teaspoon Yeast

Follow manufacturers directions..

– – – – – – – – – – – – – – – – – – =

Date: Mon, 06 Jun 94 04:19:13 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)

Potato Pancakes

4 T oat flour (or powdered rolled oats)
1 cup shredded potatoes
4 T dried chopped onion (or 1/4 cup fresh onion)
pinch of salt and fresh ground black pepper to taste

Mix oat flour in enough water to make pancake batter.
Add onions, potatoes, salt and pepper.
Spray a 1/2 second of Pam on a non-stick pan and spread with a
paper towel. Spoon in batter to form 3 or 4 large pancakes, cook
at medium heat until bottom is golden brown with a few darker spots
(you’ll have to peek), turn over and cook other side the same.

Serve with unsweetened natural applesauce.

Each pancake (assuming four): Calories: 70.69, Fat 0.391 (5% of calories),
Carbohydrate 15.06 g (83% of calories), Protein 2.155 g (12% of calories)
Sodium 5.4 mg.

Acorn Squash Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Acorn squash
3 Carrots, sliced
1 Onion, sliced
1/3 c Water
2 tb Butter
1 tb All-purpose flour
1 t Salt
1/2 To 1 tsp pepper
29 oz Chicken broth
1/2 c Sherry
1/2 ts Ground nutmeg
1/8 ts Paprika
1 d Of ground allspice
1 d Of red pepper
1 c Half-and-half
1 1/2 tb Sherry (optional)

Kale leaves Paprika

Cut squash in half lengthwise, and remove seeds. Place
squash, cut side
down, in a broiler pan. Add hot water to pan to a depth of
1 inch. Bake
at
350 F for 30 minutes. Spoon pulp from squash to create a
serving bowl,
reserving pulp.

Place carrots and onion in a saucepan; cover with water.
Bring to a
boil;
cover, reduce heat, and simmer for 15 minutes or until
vegetables are
tender. Drain; combine vegetables with reserved pulp and
1/3 cup water
in
container of an electric blender or food processor.
Process for 30
seconds
or until mixture is smooth. Set aside.

Melt butter in a large Dutch oven over low heat; add flour,
salt and
pepper, stirring until smooth. Cook for 1 minute, stirring
constantly.
Gradually add pureed vegetable mixture, chicken broth, and
next 5
ingredients; bring to a boil. Cover, reduce heat, and
simmer for 1
hour,
stirring occasionally. Stir in half-and-half and, if
desired, 1 1/2
Tbsp
sherry. Cook until heated. If desired, serve in squash
shells on a bed
of
kale. Sprinkle with paprika.

Yield: 8 servings

Kaki Hockersmith Little Rock, Arkansas

Source: Southern Living, December 1991

Posted by Kim Smith. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: Almond-streusel peach pie
Categories: Pies, Fruits
Yield: 8 servings

-Jo Ferry cmsj69b
2 c Flour
3/4 ts Salt
10 tb Butter; chilled
2 tb Shortening; chilled
1 c Brown sugar
3/4 ts Nutmeg
1/2 c Almonds; sliced
1 Lemon
9 Peaches; about 3 pounds
3 tb Cornstarch
1/4 ts Almond extract
2 tb Dry bread crumbs

Combine 1 cup flour and 1/2 ts. salt. Cut in 4 tb. of butter and the
shortening until mixture resembles coarse meal with a few pea-sized pieces
remaining. Sprinkle in 3 to 4 tb ice water, a tablespoon at a time, until
dough just comes together. Gather into a disk. Wrap and chill at least 30
minutes. Combine remaining cup of flour, 1/3 cup brown sugar, 1/4 ts. salt,
and 1/4 ts. nutmeg. Cut in remaining 6 tb. of butter until crumbly. Stir in
almonds. Chill. On a lightly floured work surface, roll out chilled pie
pastry to fit a 9″ pie pan. Fit pastry into pan. Trim and flute edges.
Chill. Heat oven to 475. Grate 1 ts. of lemon zest from the lemon and
squeeze 1 tb. of juice. Peel peaches and slice. Combine with remaining 2/3
cup brown sugar, remaining 1/2 ts nutmeg, lemon zest and juice, cornstarch
and almond extract. Sprinkle bread crumbs over bottom of pie shell and fill
with peach mixture. Sprinkle almond crumb mixture on top. Bake 15 minutes.
Reduce temperature to 350. Continue baking until top is browned and fruit
juices are bubbling, 50 to 55 minutes. Cool completely before cutting.

—–

Aphrodisiac Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread/Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Dry yeast
1/2 teaspoon Curry powder
1/2 cup Warm water
2 pinches Parsley
1 1/2 cups Unbleached white flour
3/4 teaspoon Salt
2 tablespoons Oil
1 teaspoon Garlic minced

In a large bowl, sprinkle yeast into water dissolve. Add the rest of
the ingredients in order beat well.

On a floured surface, knead dough lightly for 5 minutes. Form into a
round bread set aside until its has doubled.

Preheat oven to 350F bake for 45 minutes till light brown.

Anne Lerner, “Breads You Wouldn’t Believe”

– – – – – – – – – – – – – – – – – –

Selkirk Bannock (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Flour
1/2 ts Salt
1 1/2 oz Butter
1 1/2 oz Granulated sugar
1/4 pt Warm milk
1/4 oz Fresh yeast
8 oz Sultanas
1 Beaten egg to glaze

Butter a llb. loaf tin. Dissolve the sugar in the milk
and stir in the yeast until thoroughly mixed. Leave in
a warm place for 15 minutes. Meanwhile sift the flour
and salt into a bowl. add the butter and rub in. Make
a well in the centre and pour in the yeast mixture.
Mix together vigorously until it forms a soft dough.
Turn on to a floured surface. Knead gently and shape
into a ball. Transfer to a greased bowl, cover and
ieave to rise in a warm place for 30 minutes. Then
work in the sultanas with the hands so they are evenly
distributed. Re-form the dough ball and leave to rise
for 30 minutes. Finally transfer to the tin; leave to
rise for 45 minutes. Brush with beaten egg. Bake for
20 minutes in a pre-heated oven at 350F or Mark 4
until golden in colour. Turn on to a wire rack to
cool. Serve sliced thinly and buttered.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

– – – – – – – – – – – – – – – – – –