Title: Angel Biscuits #2
Categories: Breads, S_living
Yield: 48 Biscuits

—————————-NORMA WRENN NPXR56B—————————-
5 c Sifted self-rising flour
1/3 c Sugar
1 ts Baking soda
1 c Shortening
2 pk Yeast dissolved in
1/4 c Warm water
2 c Buttermilk

Combine flour, soda, and sugar; cut in shortening and
stir in yeast and buttermilk. Be sure to mix well.
Keep covered in refrigerator at least an hour or two
before using. Roll out and cut as desired. Plae on
greased pan. Let rise for 2 hours. Bake at 450~ for
about 10 minutes. NOTE: Dough will keep in
refrigerator as long as a week.
Source: Southern Living Hall of Fame, A Taste of
Georgia

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POTATO BISCUITS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup mashed potatoes
2 tablespoons butter
1/2 teaspoon baking soda
1 cup buttermilk
1 tablespoon honey
2 cups flour
2 teaspoons baking powder
1 tablespoon brown sugar

Stir butter into potatoes. Dissolve soda in buttermilk, add honey. Mix
baking powder, sugar, flour, adding in milk as you go. Press into 3/4″ pad,
cut biscuits. Bake at 400 until done.

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Tzatziki Sauce – Frugal Gourmet

Recipe By : skthom@ccmail.monsanto.com (Sheri Thomasson)
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Greek
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pint plain yogurt
1 unpeeled cucumber — chopped fine
1 Clove garlic — crushed
1/2 Cup olive oil
Juice of 1/2 lemon
1 Teaspoon salt
Parsley

To the yogurt add the cucumber, garlic, olive oil, lemon juice
and salt. Blend well with fork. Top with parsley. Refrigerate.

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Title: Chocolate Mint Meltaways
Categories: Cookies, Candies, Chocolate
Yield: 12 servings

1 1/2 c Mint-Chocolate Chips; * 1 ea Egg Yolk; Large
3/4 c Butter; Softened 1 1/4 c Flour; Unbleached
1/2 c Confectioners’ Sugar; Sifted

———————————–GLAZE———————————–
1/2 c Mint Chocolate Chips; * 2 tb Almonds; Toasted, Chopped
1 1/2 tb Vegetable Shortening

* Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup
and 1/2 cup.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
COOKIES:
Preheat oven to 350 degrees F. Melt over hot (not boiling) water, 1 cup
of mint chocolate chips; stir until smooth. Set aside. In a large bowl,
combine butter, confectioners’ sugar, and egg yolk. Beat until creamy.
Add melted chips and flour; beat until well blended. Drop by heaping
teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees F. for 8
to 10 minutes. Allow to stand for 3 minutes before removing from cookie
sheets. Cool completely on wire racks.
GLAZE:
Combine over hot (not boiling) water the remaining 1/2 cup of
mint-chocolate chips and vegetable shortening. Stir until chips are
melted and mixture is smooth. Drizzle each cookie with 1/2 t of the
glaze; sprinkle with almonds. Chill until set. Stor in airtight
container in the refrigerator.

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Pumkincookies

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Flour
1 1/2 cups Butter
2 cups Quick Cooking Oats
2 cups Brown Sugar
2 teaspoons Baking Soda
2 teaspoons Cinnamon
1 Egg
1 teaspoon Salt
1 teaspoon Vanilla
1 can Pumkin,solid — packed (16oz)
1 cup Chocolate Chips
1 cup Raisins
1 cup Chopped nuts
1/2 package M M

Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar
and egg,vanilla and pumpkin, beat it all untill light and fluffy. Mix
in dry ingridients, beat in cup by cup, mix all well.
Drop on cookiesheets by teaspoonfulls, leave space they will spread
out. Bake 20-25 minutes, or until firm and lightly golden brown.
Remove from cookie sheets, cool on racks. Decorate with M M right away
or drizzle with LEMON GLAZE: 1 3/4 cup of Powdered Sugar 1 Tablespoon
grated lemonpeel 1 Tablespoon lemonjuice Combine all three and glaze
the cookies with it, or decorate with jelly beans for children.

From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120

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Title: Beet Nut Bread
Categories: Breads, Roots
Yield: 1 servings

3/4 c Shortening
1 c Sugar
4 Eggs
2 t Vanilla
2 c Shredded beets
3 c Flour
2 t Baking powder
1 t Baking soda
1/2 t Cinnamon
1/4 t Ground nutmeg
1 c Chopped nuts

(From Kraft’s Fresh Focus, February 1987.)

Beat shortening and sugar until light and fluffy. Blend in eggs and
vanilla. Stir in beets. Add combined dry ingredients; mix well. Stir
in nuts. Pour into greased and floured 9×5″ loaf pan. Bake at 350’F.
for 60-70 minutes or until wooden toothpick inserted in center comes
out clean. Cool 10 minutes; remove from pan.

Makes 1 loaf.

Nutritional analysis per serving: 441.8 calories; 23.1 grams total
fat; (5.1 grams saturated fat); 7.5 grams protein; 30.9 grams
carbohydrates; 109.6 milligrams cholesterol; 426.1 milligrams sodium.

MMMMM

Title: NAIROBI CLUB WEINERS
Categories: Appetizers, Alcohol, Meats
Yield: 999 servings

4 pk Hot Dogs (meat/beef)
1 cn Beer
1 pk KC Masterpeice BBQ sauce

Chicken hot dogs won’t work, beef works best but “meat” one are ok. Cut hot
dogs into 1″ pieces and put in crock pot. Cover with beer, I use the cheap
stuff. cover and cook for several hours, until the dogs plump up. drain off
beer and cover with BBQ sauce. Cook a couple of more hours. This is much
better than it sounds. Kids will generally hate it, but adults will inhale
it. I know…it’s *hot dogs*, but this is different.

Recipe from the kitchen of Joan Mershon.

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GREEK DOLMADES

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers Greek
Rice Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Brine-packed grape leaves
1 1/4 c White rice, shortgrain
3 1/2 c Vegetable broth
1 ea Onion, finely chopped
1/2 c Olive oil
1 ea Garlic clove, minced
2 tb Dill, minced
1/2 c Parsley, minced
1/2 c Lemon juice
Salt pepper

Unfold grape leaves rinse with cold water. Remove
discard small stem from each leaf. Pat dry set
aside. Bring rice broth to a boil. Reduce heat to
low, cover simmer until the rice is tender, about 25
minutes. Let cool to room temperature.
Saute onions in 3 tb olive oil until translucent,
about 10 minutes, stirring frequently. Stir in
garlic, dill, parsley half the lemon juice, remove
from heat. Add onion mixture to rice. Season mix
well. Preheat oven to 350F. On a flat surface, place
one leaf smooth side down with stem towards you. With
wet hands, roll one ts rice mixture in the palm of
your hand into a cylinder shape. Place filling at
stem end of the leaf begin rolling the leaf, folding
both sides. Continue rolling to enclose the filling
make a tight bundle. Place filled leaf in a 9″ X 13″
baking dish. Repeat with remaining grape leaves
rice mixture. Drizzle with remaining oil juice.
Cover with foil bake until tender, about 30 minutes.
Remove from oven, allow to cool for 10 minutes
refrigerate. Serve chilled or at room temperature.

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Title: WILLIAMSBURG TURKEY SOUP – SL~ 11/90
Categories: Soups/stews, Tried bb
Yield: 5 Quarts

1 Turkey carcass
4 qt Water
1 c Butter or margarine
1 c All-purpose flour
3 ea Onions, chopped
2 lg Carrots, diced
2 ea Stalks celery, diced
1 c Long-grain rice, uncooked
2 ts Salt
3/4 ts Pepper
2 c Half-and-Half

Place turkey carcass and water in a large Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 1 hour. Remove carcass from broth, and
pick meat from bones. Set broth and meat aside. Measure broth; add
water if necessary to measure 3 quarts. Heat butter in large Dutch
oven; add flour, and cook over medium heat, stirring constantly, 5
minutes. (Roux will be a very light color.) Stir onion, carrot and
celery into roux; cook over medium heat 10 minutes, stirring ofen.
Add broth, turkey, rice, salt, and pepper; bring to a boil. Cover,
reduce heat, and simmer 20 minutes or until rice is tender. Add
half-and-half, and cook until thoroughly heated.

Yield: 4 1/2 quarts

Recipe from Rhea Hatch in November, 1990 “Southern Living”. Typos by
Jeff Pruett. Bobbie’s Note: I used 2 cups skim milk to reduce fat
content. Omitted salt, and pepper. Tasted delicious!

MMMMM

2/3 cup hot mashed potatoes
2 teaspoons butter, melted
1 pound confectioners’ sugar, sifted
2 1/2 tablespoons cocoa or
1 1/2 squares chocolate
1 teaspoon vanilla
few grains salt
1/2 pound moist cocoanut
Put hot potatoes through ricer to remove all lumps, then beat in melted
butter. Put potatoes in a mixing bowl, add sugar and beat until
thoroughly blended. Add cocoa, or melted chocolate which has been
cooled, and beat thoroughly. Mix in vanilla, salt and cocoanut.

Drop by teaspoons onto waxed paper. Keep the mounds of candy rather
regular in shape and size. Place in refrigerator or other cool place
for a short time to harden. Hardened candy should be kept in a tightly
covered container.

Makes: about 1 1/2 pounds