Title: Easy Buttermilk Biscuits
Categories: breads, breakfast, biscuit, sthrn/livng
Yield: 16 biscuits

2 1/2 c flour; all-purpose
3 ts baking powder
1 ts salt
1/2 ts soda
1/3 c butter; melted
1 c buttermilk

Combine flour, baking powder, salt, and soda. Add butter and
buttermilk and stir to form a sticky dough. Knead a few times on a
lfoured board to make a smooth ball. Roll out to 1/2 inch thickness.
Cut into 2 inch rounds. Place biscuits on greased cookie sheets.
Bake at 450 degrees for 10 to 12 minutes.

SOURCE: Southern Living Magazine, sometime in the 1970’s. Typed for
you by Nancy Coleman.

—–

CORN CAKES WITH SUN DRIED TOMATOES/GOAT CHEESE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sun-Dried Breads
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 oz Sun-dried tomatoes
1/4 ts Salt
1/4 ts Freshly ground black pepper
3/4 c Boiling water
1/4 ts Crushed red pepper
2 Ears of corn
1 c Skim milk
1 cl Garlic — minced
1 oz Chevre (mild goat cheese)
1/2 c Yellow corn meal
1/2 c Whole wheat flour
1 tb Olive oil
1/2 ts Baking powder
2 Egg whites

Combine tomatoes and 3/4 cup boiling water. Let stand for 30 minutes.
Drain. Mince tomatoes and set aside. Cut whole kernels form ears of corn to
measure 1 cup. Arrange corn in a vegetable steamer over boiling water,
cover and steam 5 mins. or until tender. Combine tomatoes, cut corn and
garlic toss well. Combine cornmeal and next 5 ingredients large bowl. Stir
well. Add corn mixture, stirring just until combined. Set aside. Combine
milk and next 3 ingredients in the container of electric blender; Cover and
process until smooth. Add to cornmeal mixture, stirring just until dry
ingredients are moistened. Let stand for 15 mins. Spoon 2 T of batter per
corn cake onto a hot griddle. Cook for 2 1/2 mins or until the tops are
covered w/ bubbles and edges look cooked. Turn corn cakes and cook an
additional 2 1/2 mins. or until browned. Board: FOOD BB Topic: FOOD
SOFTWARE Subject: RR-MM-SWEET POTATOES

To: ALL Date: 11/07 From: GDGX73C TIG
MEANS Time: 2:30 PM

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QUAKER’S: PUMPKIN OAT STREUSEL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–STREUSEL—–
1/4 c QUAKER Oats uncooked
-(quick or old fashioned)
1 tb Firmly packed brown sugar
1 tb Margarine or butter, melted
1/8 ts Pumpkin pie spice
—–MUFFINS—–
1 1/2 c All-purpose flour
1 c QUAKER Oats uncooked
-(quick or old fashioned)
3/4 c Firmly packed brown sugar
1 tb Baking powder
1 1/2 ts Pumpkin pie spice
1/2 ts Baking soda
1/2 ts Salt (optl)
1/2 c Chopped nuts (optl)
1 c Canned pumpkin
3/4 c Milk
1/3 c Vegetable oil
1 Egg, lightly beaten

Heat oven to 400 F. Line 12 medium muffin cups with
paper baking cups or lightly grease bottoms only. For
streusel, combine all ingredients; mix well. Set
aside. For muffins, combine dry ingredients and nuts;
mix well. Add combined pumpkin, milk, oil and egg;
mix just until dry ingredients are moistened. Fill
muffin cups almost full. Sprinkle streusel evenly
over batter, patting gently. Bake 22 to 25 minutes or
until golden brown. Let muffins stand a few minutes;
remove from pan.

Nutrition Information: l muffin Calories 230,
Calories From Fat 81, Total Fat 9g, saturated Fat 1g,
Cholesterol 20mg, Sodium 170mg, Total Carbohydrates
35g, Dietary Fiber 2g, Protein 4g

– – – – – – – – – – – – – – – – – –

Date: Tue, 23 Aug 94 15:49:50 PDT
From: lynda@decide.com (Lynda Korsan)

Easy Spicy Beans and Rice

2 C. Brown rice (uncooked), or 4 C. cooked
2 15-oz cans of any type of beans
1/2 C. salsa
1 clove garlic, minced (or 1 tsp. minced garlic-in-a-jar)
1/2 large red onion, chopped
2 tsp cumin
2 C tomato (ie spagetti) sauce
10 dashes tabasco sauce

If using uncooked rice, start it cooking.

Rinse canned beans thoroughly in a colander. In a large nonstick frying
pan add salsa, garlic, onions, and cumin. Saute until onions are limp.
Add tomato sauce and tabasco sauce, and simmer.

If using cooked rice, reheat it now.

Five minutes before the rice is ready, stir the beans in gently and
simmer until well heated.

Serve beans over rice.

From “Think Light” meal program, which states:
Serves 4 (1-cup) servings. Per serving – 424 calories. 2.7 gms fat
(5% cff). 84 gms carb. 21 gms protein. 450 mg sodium. 25 gms fiber.

Spicy Crab Soup

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart water
6 chicken wings
3 pounds canned tomatoes — quartered
8 ounces frozen corn — thawed
1 cup frozen peas — thawed
3/4 cup celery — chopped
3/4 cup onion — diced
3/4 tablespoon seafood seasoning
1 teaspoon salt
1/4 teaspoon lemon pepper
1 pound Maryland crabmeat — fresh or
— pasteurized

Place water and chicken in a large pan. Cover and simmer over low heat for at
least one hour. Add vegetables and seasonings and simmer, covered, over medium
heat about 30 to 40 minutes or until vegetables are almost done. Add crabmeat,
cover and simmer 15 minutes more. Serve hot. (If a milder soup is desired, d
ecrease seafood seasoning.) Yield: 8 servings at 153 calories per serving.

busted by sooz

– – – – – – – – – – – – – – – – – –

Title: KO CHU JUNG
Categories: Condiments, Korean
Yield: 4 gallons

15 c Dry rice
— (1/2 can be sweet rice)
10 lb Miso
2 lb Yellow soy bean flour
5 lb Honey, plus…
40 oz Honey
2 1/4 c Salt
1 1/2 lb Paprika
1/2 lb Cayenne (more if desired!)
3 c Soy sauce

Cook rice.
Bake flour in 325F oven until lightly browned, about
1/2 hour. Stir often.
Combine all ingredients. Stir down several times a
day until it stops rising. Do not put in jars for at
least a month. Refrigerate or put in freezer.

—–

SALSA VERDE 4

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Tomatillos, fresh — peeled
1 md Onion
1 Jalapeno OR
2 Serrano chilis
2 tb Cilantro — minced
2 md Garlic cloves
1/2 ts Honey or alternative

Simmer tomatillos in water to cover for 3 minutes.
Drain, then coarsely chop with all remaining
ingredients in a food processor or blender. Just
before serving, thin with water to saucelike
consistency, if necessary. Yields 2 cups.

From the files of DEEANNE

– – – – – – – – – – – – – – – – – –

SLOW COOKER POT ROAST

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Chuck Roast
1 1/2 Onions, chopped
2 Garlic cloves – minced
16 oz Can stewed tomatoes
1 tb Worcestershire sauce
2 tb Oil
Coarsely ground pepper
Flour to cover the roast
Salt
8 oz Water (1/2 can)

I used the 4 qt westbend which has a removable cooking pot which can
be used to brown the roast on the stove top…. Saute onion garlic
with oil in the cooking pot till transparent. Season the roast with
Salt Pepper and then dredge (lightly) in flour. Brown roast (on top
of the onions garlic) in the cook-pot on both sides (10 min).
Transfer to the slow cooker, add the stewed tomatoes, water and
Worcestershire sauce. Cooked on setting 4 (of 5) for about 5 hrs.
When done, puree the remaining tomatoes, juices onions, return to
pan, add thickener for gravy…

– – – – – – – – – – – – – – – – – –

Honey Curry Marinade

Recipe By : Rosemary Winters
Serving Size : 16 Preparation Time :0:00
Categories : Sauces And Marinades Freezes Well
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup liquid Butter Buds=AE
1 cup raw honey
1/2 cup prepared mustard
1 1/2 teaspoons salt
1 1/2 teaspoons curry powder — or to taste

Combine well. Refrigerate or freeze unused portion. Makes 2 cups.

Brush on chicken or pork toward the end of grilling or broiling. Or
marinate chicken and bake, basting occasionally.

per 2 Tablespoons: 80 Kcal 0.4g fat (0g sat fat) 5% CFF 422mg Na
(0.5g PRO/0.4g FAT/18.1 CHO)
Exchanges: 1 STARCH

– – – – – – – – – – – – – – – – – –

NOTES : SODIUM: Omitting the salt will decrease sodium to 222mg per 2
Tablespoons. The Butter Buds are adding considerable extra sodium as well.
Nutr. Assoc. : 2392 731 943 0 0

Bread Stuffed W/ Green, Cheese, Peppers, And Olives

Recipe By : Susie Jacobs – Recipes from a Greek Island
Serving Size : 8 Preparation Time :0:00
Categories : Breads, Filled

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Packages Dry Yeast
1/2 Teaspoon Sugar
3 1/2 Cups Semolina Flour — may take an
Or; — additional 1 cup
6 Cups Unbleached Bread Flour — may take an
— additional 1/2 cup,
— plus extra for
— for rolling.
1 1/4 Cups Whole Wheat Flour
1 1/4 Cups Mixed-Grain Flour; (A Mixture Of Barely,
Rye, And Oats)
2 Teaspoons Salt
1/4 Cup Fruity Olive Oil
1/4 Cup Grape Must Syrup Or Molasses*

Filling:
1 Pound Onions — to yield 1 cups
— cooked onions
3 Tablespoons Olive Oil
1 Teaspoon Sugar
1 1/4 Pounds Curly Endive — or any greens of
— your choice, steamed
— drained and chopped
1 Cup Roasted Sweet Peppers* — from 1 1/4 lb sweet
— peppers
1/2 Pound Greek Olives — pitted and roughly
— chopped
1 Cup Feta Cheese
3 Cloves Garlic
1/4 Cup Flat Leaf Parsley — finely chopped
1/4 Cup Fresh Dill — choppped
2 Tablespoons Fresh Mint — finely chopped
1 Teaspoon Rice Or Cracked Wheat — optional

To make the bread dough: Put the dry yeast in a cup with 1/2 cup hot water
(just above body temperature, to your finger). Stir in sugar and leave in a
warm undisturbed place to prove.
Mix the semolina flour, or unbleached bread flour with the whole wheat and
mixed-grain flours, adding the salt. Pour onto a work surface, making a
hollow in the center. When the yeast is frothy and doubled in bulk, pour it
into the center, with the olive oil, molasses, and 1 cup warm water. Mix
together to make a cohesive dough, adding more water as needed.
Knead the dough, keeping the work surface, the hands and the dough floured,
until the dough is velvety and elastic – about 25 minutes. Cover with a damp
cloth and leave to rise until almost double in bulk – about an hour.
Make the filling, so that it can cool before use. Sauti the chopped onion in
the olive oil, adding little splashes of water if they stick. When burnished
gold, sprinkle the onions with the sugar and cook until they caramelize.
Assemble the greens and roast peppers, chopping them roughly. Drain all the
cooked vegetables very thoroughly. If necessary rinse the olives. Make
herbed cheese by mixing the feta with the garlic, parsley, dill, and mint.
When the dough has risen, punch it down and divide into two slightly unequal
pieces. Pat or roll each piece into a circle about 3/4-inch thick. Place
the larger circle on an oiled or non-stick baking sheet. Cover both halves
and leave to rise in a warm place for about 30 minutes
If the filling ingredients are moist, sprinkle the dough laid out on the
baking sheet with rice or cracked wheat. Layer the fillings, in order of
preference, on the dough, leaving a border of 2-21/2 inches all around the
edge. Lay the second circle gently over the filling. Moisten the outer
edges of the bottom and roll them around and over the edges of the top.
Press to seal. Cut a few diagonal slits in the top for escaping steam and
leave the dough to rise until almost doubled in bulk – about 1 hour. Bake in
an oven preheated to 350 degrees for 1 hours, or until there is a hollow
sound when the hot loaf is tapped on the bottom.

– – – – – – – – – – – – – – – – – –

NOTES : *To roast peppers: In a large shallow roasting pan, spread the
pepper slices so they are not more than 3-4 deep. Sprinkle with 1 teaspoon
sugar, 4-6 tablespoons fruity olive oil, and salt and pepper to taste, and
mix these in. In an oven preheated to 375 degrees, roast them uncovered for
1 or more hours until the edges of some of some turn brown and crunchy.
After the first 30 minutes, stir frequently so they do not burn or stick to
the bottom. Don’t be surprised by the loss of volume.

*Grape must syrup is a honey-like syrup, and is used as a sweetener – as it
was before the introduction of sugar. This is called “petimezi” in Greek and
“vino cotto” in Italian and can be found in the respective groceries.