Title: Upside-Down Orange Biscuits W/variation
Categories: Breads, Rolls, Fruits
Yield: 12 Biscuits

————————-WALDINE VAN GEFFEN VGHC42A————————-
2 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
3 tb Shortening
3/4 c Milk
2 tb Butter or margarine; soft
1/4 c Sugar
1 ts Ground cinnamon
TOPPING
1/2 c Sugar
1/2 c Orange juice
3 tb Butter or margarine; melt
2 ts Orange peel; grate
TOPPING FOR VARIATION
1 c Confectioners’ sugar
1 tb Butter or margarine; melt
5 To 6 ts milk
1/8 ts Vanilla extract

Combine flour, baking powder or salt; cut in
shortening until mixture resembes coarse crumbs. Stir
in milk just until moistened. Turn onto a lightly
floured surface; knead gently 10 to 12 times. Roll
into a 15×12″ rectangle. Spread with butter. Combine
the sugar and cinnamon; sprinkle over butter. Roll up
jelly-roll style, starting from the short end. Cut
into 12 equal slices. Place, cut side down, in a
greased 9″ round baking pan. Combine topping
ingredients; pour over biscuits. Bake at 450~ for 20
to 25 minutes or until lightly browned. Cool in pan 5
minutes; invert onto a platter and serve warm.

VARIATION-Use 4 tb butter instead of 3 tb shortening
in biscuit dough. Knead 8 to 10 times. Roll into an
11×8″ rectangle. Brush with 1 tb melted butter.
Combine 1/4 c sugar and 1 ts ground cinnamon and
spread on butter. Prepare as above baking in an 8″
square pan, brushed with 1 tb melted butter. Bake for
18 to 20 minutes. Combine sugar, butter, milk and
vanilla extract; spread over warm biscuits. Serve
immediately.

Source: .

—–

Categories: Mcdougall, Main dish, Vegetarian
Servings: 6

1 c Lentils, dried
1/4 c Water
1 md Onion
Garlic clove, chopped
3 x Celery stalks, chopped
28 oz Tomato, canned
1 ts Dill weed
3 c Rice, cooked
1 c Bread crumbs

Cover lentils with water, bring to a boil, cover, simmer over low heat
about 1-1 1/2 hours until tender. Drain liquid, reserving 1/2 cup. Heat 1/4
c water in large pot, add onion, garlic and celery. Cook over medium-low
heat until tender, about 15 minutes. Add tomatoes, drained lentils, 1/2 c
lentil water, cooked rice and dill weed. Mix well. Using a 3 quart
casserole, sprinkle a few breadcrumbs over the bottom. Pour lentil-rice
mixture into the casserole. Sprinkle the rest of the crumbs over the top.
Bake at 350F for 45 minutes. HELPFUL HINT: This may be made ahead of time
and cooked when cold. Add 15 minutes to oven cooking time. FROM The
Mcdougall Plan

Calas

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Creole Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 1/2 c Flour,all-purpose,unsifted

1/2 c Sugar

1/2 ts Salt

1/4 ts Nutmeg

1 pk Active dry yeast

1/4 c Water,very hot tap

3 Eggs,at room temperature

1 1/2 c Rice,cooked

Vegetable oil for deep-fryin

Sugar

1. In small mixer bowl, thoroughly mix 1/3 cup flour, 1/2 cup sugar, the

salt, nutmeg and active dry yeast.

2. Gradually add water to dry ingredients; beat 2 minutes at medium speed

of electric mixer, scaping bowl occasionally.

3. Add eggs and 1/2 cup flour, or enough flour to make thick batter; beat

at high speed 1 minute, scraping bowl occasionally.

4. Add rice and beat 1 minute longer.

5. Stir in enough additional flour to make very soft dough.

6. Cover; let rise in warm, draft-free place until doubled in bulk, about

30 minutes.

7. Heat oil to 370’F.

8. Stir batter down; drop by tablespoons into hot oil and fry, turning

once, until deep golden brown, about 3 minutes.

9. Drain on paper towels and roll in sugar; serve warm.

NOTE: Until recent years, women selling calas were daily-morning figures on

the streets of New Orleans. Upon hearing their cries, “Belle calas, tout

chaud,” Creole cooks rushed out to get them fresh.

– – – – – – – – – – – – – – – – – –

Title: Peppermint Cloud
Categories: Desserts
Yield: 6 servings

2 c Cooked rice
1 1/2 c Miniature marshmallows
1 c Milk
1/3 c Crushed peppermint candy
1 ts Vanilla extract
1 c Whipping cream; whipped
1 (6 oz) chocolate crumb crust
–(prepared)
1/4 c Fudge sauce

Combine rice, marshmallows, milk, and candy in 2-quart saucepan. Cook
over medium heat until thick and creamy, 6 to 8 minutes, stirring
constantly. Remove from heat and stir in vanilla; cool. Fold in whipped
cream. Spoon into chocolate crust. Chill at least 3 hours. Drizzle with
warm fudge sauce before serving.

Source: Seasonal Inspirations for Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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FAITH’S CHUTNEY CHEESE SPREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Plain cream cheese — room
Temperature
1 c Chutney

Cream the chutney and cheese together by hand. Do not
use a food processor or blender otherwise you end up
with cheese sauce.

Choice of chutney: Pix uses her own green tomato
chutney, which is a spicy combination of tomatoes,
onions, raisins, and walnuts. All and any varieties of
chutney work well. * * * Use the spread to stuff snow
or sugar snap peas, spread on cucumber or zucchini
rounds, sweetmeal biscuits, water biscuits, or
slightly toasted miniature bagels. The chutney spread
makes a tasty sandwich when combined with smoked
turkey or Virginia ham or by itself on date and nut or
buckwheat walnut bread.

Recipe By : Katherine Hall Page, 1994

– – – – – – – – – – – – – – – – – –

Title: SUBSTITUTE BISQUICK #3
Categories: Breads
Yield: 6 servings

5 c Flour
2 1/2 tb Baking powder, double acting
2 tb Sugar
2 ts Salt
1 ts Cream of tartar
1 c Shortening

Sift dry ingredients together. Cut in shortening with pastry blender
until it resembles crumbs. Store in airtight container up to six
weeks at room temperature, or freeze for up to six months.

Sylvia’s comments: This was just as easy to mix using a stand mixer
and worked just as well as the other two. However, since it has a lot
more ingredients and required more effort to measure than the others,
I’m dumping it from MM.

Posted on GEnie by R.BELANGER MM by Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

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SESAME-ALMOND COOKIES

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c FILIPPO BERIO Brand Olive
-Oil
1 Strip lemon peel (2")
4 ts Sesame seeds
1/2 c Dry white wine
1 t Grated lemon peel
1 t Grated orange peel
1/3 c Sugar
1/2 c Sliced almonds
3 1/2 c All-purpose flour
1 tb Ground cinnamon

1. Heat oil, 2″ strip lemon peel and sesame seeds in
large skillet over medium heat until seeds are lightly
browned. Remove from heat; cool.

2. Remove lemon peel strip. Pour oil and sesame seeds
into large bowl. Add wine, grated lemon and orange
peels, sugar and almonds; stir.

3. Combine flour and cinnamon in small bowl. Add to
oil mixture gradually, stirring well. Gather dough
into ball; knead once or twice until smooth. Set aside
to rest for 30 minutes.

4. Preheat oven to 350’F. Divide dough into 18 equal
pieces. Roll each into a ball and flatten about 3″
across and 1/4″ thick. Place on lightly greased baking
sheet. Bake 20 minutes or until lightly browned and
firm. Cool on wire rack. Store in covered container.

Makes 18 cookies.

– – – – – – – – – – – – – – – – – –

Root Beer

Recipe By : Schilling
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bottle root beer concentrate
5 pounds sugar
5 gallons water — luke warn
1/2 cake .03 oz fresh yeast — Dissolve in
1 cup water — warm

SHAKE WELL BEFORE USING to make root beer, mix content of this bottle
with 5 lbs . sugar is large crock or kettle (DO NO USE ALUMlNUM). Stir
in 5 gallons lukewar m spring water Dissolve 1/2 of a 0.6-ounce cake
fresh yeast in 1 cup lukewarm wa ter. Add to mixture above STIR
WELL. Bottle immediately, leaving 2-inch space at top of bottle. Cap
or cork tightly. Do not use disposable thin-wall bottles or resealable
twist off caps Corks must be tied securely CAUTION-Set bottles on the
ir sides in warm place (70ê-80°F. for 1 or 2 days, then store at
40°-45°F. for 3 to 4 more days. Serves chilled. Makes 5 gallons. For;
change of pace, add 1 tsp . concentrate to 1 quart lemonade.

– – – – – – – – – – – – – – – – – –

HERBED VINAIGRETTE

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Soy oil
1/4 c Tarragon white wine vinegar
1/4 c Chopped fresh parsley
1/4 c Chopped fresh basil
1 tb Finely chopped green onions

Combine all ingredients in a jar. Shake well. Refrigerate. May be used
as a marinade or salad dressing. Yields 18 tablespoon servings.

(Per Serving): 83 calories/5 grams protein/1 gram carbohydrates/9 grams
total fat/1 gram saturated fat/0 mg cholesterol/1 mg sodium

Created by Connie Cahill
Copyright 1996 Indiana Soybean Development Council

– – – – – – – – – – – – – – – – – –

Title: Creamy Potato-Carrot Casserole
Categories: Potato cass, Mash
Yield: 4 servings

2 c Potatoes, peeled, diced
3/4 c Carrots, diced
2 sl Bacon
1/3 c Milk
2 Eggs, beaten
1/2 c Parmesan
1/4 c Green onion, sliced
3 T Sour cream OR plain yogurt
1 T Parmesan

In a medium saucepan cook potatoes and carrots, covered, in boiling
water about 12 minutes or until carrots are tender. Meanwhile, in a
small skillet cook bacon until crisp. Drain, crumble and set aside.
In a large mixer bowl mash potatoes and carrots with a potato masher
or an electric mixer on low speed. Gradually beat in the milk till
mixture is creamy. Stir in eggs, the 1/2 cup of parmesan cheese,
green onion, and sour cream or yogurt. Transfer to a 1-quart
casserole. Bake, uncovered, in a 350` oven for 20 minutes. Sprinkle
with the bacon and 1 tablespoon parmesan cheese. Bake for 15 minutes
more or until center is set.

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