SWEET POTATO BISCUITS 3

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Whole wheat flour
1/2 c Unbleached white flour
2 ts Baking powder
1/2 ts Salt
3 tb Margarine
1/3 c Apple juice
1 c Well mashed, cooked sweet
— potato
3 tb Honey
1/3 c Finely chopped walnuts or
— pecans

Preheat oven to 425F.
In a mixing bowl, sift together the flours, baking
powder salt. Work in the
margarine till the mixture resembles coarse
breadcrumbs. Add apple juice, potato, honey nuts
work till it resembles a soft dough. Turn dough out
onto a well-floured board knead enough extra flour
to make the dough lose its stickiness. With floured
hands, divide dough into 16 equal parts. Shape into
small balls arrange on a lightly oiled cookie sheet,
patting them down a bit to flatten them. Bake for 12
to 15 minutes. Serve hot with Creamy Mushroom Soup.

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QUICK BAKED OR FRIED PIES (TURNOVERS)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c AM Multigrain Biscuit MIx
1/4 c Unrefined vegetable oil
3/4 c Apple juice
Jams, fruit butters,
Honey and nuts, cinnamon,
Nutmeg, etc.

Stir oil into dry mix with fork until mixture is
uniform in color and texture. Stir in juice. Let
dough set 2 minutes. Knead dough 12 to 15 times.
Roll dough out to 1/4 inch thickness. Cut with
biscuit cutter. Roll biscuits out into larger, thin
circles of dough. Spoon 1-1/2 to 2-1/2 teaspoons of
jam into the center of each circle, fold circle in
half. Press edges together. Place pies on lightly
oiled cookie sheet. Brush tops lightly with oil. Bake
at 375 F. for 12-12 minutes or until done.

Source: Arrowhead Mills “Something Sweet” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: Impossible Caramel-Custard Pie
Categories: Bisquick, Pies
Yield: 8 servings

2 c Milk
1/4 c Butter; melted
4 Eggs
1 ts Vanilla extract
1 c Brown sugar
1/2 c Bisquick baking mix
1/2 c Flaked coconut; (optional)

Combine all ingredients except coconut in a blender;
blend at high speed for 15 seconds or until smooth.
Pour into a greased 10-inch pie place.

Sprinkle coconut on top, if desired. Bake at 350
degrees for 40 to 45 minutes or until knife inserted
in center comes out clean. Cool completely before
cutting.

Source: Southern Living Cooking School Cookbook, Fall,
1982. From the cookbook files of Deidre-Anne Penrod.

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Spicy Duck Casserole

Recipe By : Good Housekeeping
Serving Size : 4 Preparation Time :2:30
Categories : Wild Game

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 1/2 pounds ducking (fresh or frozen)
2 medium red onions — cut in half
2 medium yellow onions — cut in half
1/4 cup soy sauce
2 tablespoons dry sherry
1 tablespoon ginger root — grated
1 teaspoon sugar
2 whole star anise (or tsp aniseed)
20 ounces Brussel sprouts

1. Remove giblets and neck from duckling; refrigerate to use in soup another
day. Cut duckling into quarters; trim excess skin and fat. Rinse duckling with
running cold water; pat dry with paper towels.

2. In 8-quart Dutch oven over high heat, brown duckling pieces; remove pieces
to large bowl as they brown. Discard all but 1 tablespoon fat from Dutch oven.

3. In fat in Dutch oven, cook onion halves until golden brown. Remove onions
to bowl with duckling.

4. Into same Dutch oven, stir soy sauce, sherry, gingerroot, sugar, star
anise, and 3/4 cup water. Over high heat, heat to boiling, stirring to loosen
any brown bits from bottom of Dutch oven.

5. Return duckling pieces and onions to Dutch oven. Cover Dutch oven and bake
in 350 degrees F. oven 1 1/4 hours. Meanwhile, trim ends from Brussels
sprouts. Cut Brussels sprouts in half if they are large. Stir Brussels sprouts
into liquid in Dutch oven. Cover Dutch oven and bake 45 minutes longer or
until duckling and vegetables are tender, basting duckling and vegetables with
liquid in Dutch oven several times during baking.

6. To serve, skim fat from liquid in Dutch oven.

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Per serving: 121 Calories; 1g Fat (4% calories from fat); 6g Protein; 24g
Carbohydrate; 0mg Cholesterol; 865mg Sodium

Title: Mushroom, Turkey and Swiss Cheese Pizza
Categories: Pizza
Yield: 1 servings

4 White mushrooms (about 4 oz)
2 t Olive oil
1 sm Pizza shell (6″ round)
3 sl Turkey or ham (thin slices)
1 md Tomato, thinly sliced
Coarsely ground black pepper
-to taste
2 t Chopped parsley or basil
3 sl Swiss cheese (thin slices;
-about 1 oz)

If you like a Southwestern taste to your pizza, substitute slices of
smoked chicken breast and Monterey Jack cheese, then sprinkle with
chopped cilantro. Or create a great Italian taste with prociutto and
mozzarella. Pizza shells are now in the refrigerator case or in their
own display rack in most supermarkets.

1. Preheat oven to 450’F.

2. Wipe mushrooms clean and trim stems; slice.

3. Heat oil in a small skillet. Add mushroom slices and cook over high
heat for 2 minutes, shaking skillet. Reserve.

4. Cover pizza shell with turkey slices. Top with slices mushrooms and
tomato. Sprinkle with pepper to taste and 1 1/2 teaspoons parsley.
Top with cheese.

5. Bake 8-10 minutes, or until cheese is golden and bubbly. Garnish
with remaining parsley. Serve immediately.

Serves one: 641 calories, 25 grams fat, 84 milligrams cholesterol.

MMMMM

Raspberry Chocolate Bliss~

Recipe By : 1960’s newspaper clipping from England
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can Raspberries 15 Oz.
6 Ounces Fresh Brown Breadcrumbs
6 Ounces Castor Sugar
1 1/2 Ounces Plain Chocolate — Grated
1/4 Pint Double Dairy Cream
1/4 Pint Single Dairy Cream
1 Tablespoon Sherry

Drain the raspberries and divide between four individual dishes reserving a few
for decoration.

Mix together breadcrumbs, sugar and 1 1/4 oz of the chocolate. Whip the creams
together and stir in the sherry. Layer the breadcrumb mixture and cream on top
of the raspberries, ending with a layer of breadcrumbs. Place remaining cream
in a piping bag with a large star nozzle attached and pipe a whirl of cream in
the centre of each dish. Decorate with raspberries and sprinkle with the
remaining chocolate.

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NOTES : Juice from raspberries may be sued for making a jelly.

Title: Hazel Nut Cookies
Categories: Cookies
Yield: 30 servings

1 lb Hazelnuts; shelled, skins on
1/4 lb Almonds; shelled, skins on
2 Eggs
1 Egg whites
1 lb Sugar

Recipe by: Elizabeth Powell
Preparation Time: 12:0
Grind nuts in blender or food processor until as fine as flour. Beat
eggs and egg white together. Add sugar and eggs to ground nuts. Knead
until no longer sticky. Form into ovals about 1 inch by 1/2 inch. Place
separated on a slightly buttered cookie sheet. Let stand overnight. The
next day, bake at 275 degrees for 30 minutes or until lightly browned.

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Title: New Potato Salad with Dried Tomatoes
Categories: Salads, Potatoes, Vegetables, Vegetarian, Side dish
Yield: 8 Servings

3.00 lb Small new potatoes, scrubbed
And quartered
1.50 ts Salt
1.00 oz Dried tomato halves
0.33 c Boiling water
2.00 tb Olive oil
1.50 c Sliced celery
0.50 c Chopped celery leaves
4.00 Green onions, sliced with
Some of the green
0.25 c Snipped fresh dill “OR”
1.00 tb Dried dillweed
0.33 c Reduced fat sour cream
0.33 c Lowfat plain yogurt
1.00 tb Prepared white horseradish
0.25 ts Pepper

Place potatoes in a large kettle with enough water to cover. Add 1/2
tsp. of the salt. Partially cover and bring to a boil over high
heat. Boil gently for 15 minutes, or until potatoes are tender but
still firm.

Meanwhile, place dried tomatoes in a small bowl. Cover with boiling
water. Let stand 10 minutes.

Drain potatoes well; return to pot. Sprinkle olive oil and 1/2 tsp.
of the salt over potatoes, tossing lightly to coat.

Cut dried tomatoes into thin slivers and add to potatoes. Stir in
celery, celery leaves, green onions, ad dill. Spoon into large bowl;
cover and refrigerate at this point if preparting ahead.

Combine sour cream, yogurt, horseradish, pepper and remaining 1/2
tsp. salt in a small bowl. Pour over potato mixture and toss gently
to coat. Cover and refrigerate up to 24 hours. Makes 8 servings.

Approximate nutritional analysis: 182 calories per serving; 4 g
protein; 32 g carbohydrate; 5 g fat (24% of calories); 3 g fiber; 5
mg cholesterol; 522 mg sodium; 37% of the Daily Value for vitamin C.

From the American Health, June 1995, page 90. Submitted By
ARLENES@HOLLY.COLOSTATE.EDU On

MMMMM

Title: Flemish Beef Stew
Categories: Beef, Pork/ham, Soups/stews
Yield: 4 servings

2 oz Chopped salt pork 1 ea Bay leaf
1 lb Beef chuck in chunks 1 ts Thyme
3 ea Onions thinly sliced into 3 tb Dijon mustard
1 ts Flour 1 ea French bread (stale)
1 1/2 tb Vinegar 2 c Stout or porter
1 ea Parsley spring 1 tb Packed brown sugar

Blanch salt pork in boiling water 5 minutes. Drain and rinse well; pat
dry. Transfer to heavy large skillet and cook over medium flame until
lightly browned. remove from skillet using slotted spoon and reserve for
use in salads or other dished. Increase heat to medium high. Add beef to
skillet in batches (do not crowd) and cook until well browned on all sides,
turning with spatula. transfer meat to heavy 2 to 3 quart saucepan. Add
onions to skillet reduce heat slightly and cook until deep golden brown
about 10 minutes, stirring occasionally. Blend in flour and cook about 30
seconds, watching carefully so flour does not burn. Add stout and stir,
scraping up any browned bits. Bring mixture to boil. Pour over beef.
Blend in vinegar, sugar, parsley, bay leaf and thyme. Cover saucepan and
simmer mixture for 30 minutes. Spread mustard over bread.
Press bread into stew. Cover and cook until meat is tender, about 1
hour. remove bay leaf and discard. Serve immediately. Serve with
boiled potatoes, green salad and beer.

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Artichoke Hearts and Potatoes Cooked in Oil And Lemon

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Whole fennel seeds
1 t Whole black peppercorns
2 ts Whole coriander seeds
2 Whole bay leaves
4 Garlic cloves — peeled,
— and lightly mashed
3 tb Lemon juice — plus…
1 Whole lemon
1/2 c Olive oil
1 1/2 ts Salt — or to taste
1/4 ts Sugar
1 Boiling potato (about 8 oz.)
1 sm Onion

Tie up the fennel, peppercorns, coriander seeds, bay leaves, and garlic in a
cheesecloth bundle and drop into a 2-1/2 quart pot. Add 2 cups water and
bring to a boil. Cover, turn heat to low and simmer 20 minutes. Turn off the
heat and remove the cheesecloth bundle, squeezing out as much liquid as
possible. Add the lemon juice, olive oil, salt, and sugar. Mix and set aside.

Halve the lemon. Cut off the long artichoke stems, if there are any.

1. Starting near the stem end, press back the artichoke leaves, one by one,
and then snap them off. Keep doing this until you have gone past the bowl
part of the artichoke that harbors the heat and have reached the=20 paler
inner leaves. Using a sharp knife (a serrated one is particularly good), cut
off the remaining leafy area and discard it. Immediately rub all cut sections
with a lemon half. 2. Scoop away the “choke” in the center of the artichoke
with a grapefruit spoon. Squeeze a little lemon juice into this area and rub
it in. 3. Using a sharp paring knife, trim the outside of the artichoke bowl
so there are no more dark green sections left and the bowl gets a smooth
appearance. Rub these newly cut sections with lemon. Cut each artichoke heart
into four, again rubbing cut sections with lemon. Cut and prepare the
remaining artichokes the same way.

Peel the potato and cut into sections that seem roughly the same size as the
pieces of artichoke heart.

Peel the onion and cut it into eight sections.

Put the artichoke hearts, potatoes, and onion into prepared liquid=20 and
bring to a boil. Cover, lower heat and simmer for about 12 minutes. Remove a
piece of potato and a piece of artichoke. Cut off sections of each and taste
for doneness and balance of salt and lemon. You may add more=20 of either
seasoning at this time if you wish. Cover and simmer another 3 to 7 minutes
or until vegetables are tender. Uncover and cool the vegetables in the liquid.
You may refrigerate the contents of the pot if you wish.

When serving, remove the cool (or cold) vegetables with a slotted spoon. Do
not serve the liquid.

Source: Madhur Jaffrey’s World-of-the-East Vegetarian Cooking Typed for you by
Karen Mintzias

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