BUTTERMILK BISCUITS WITH MILK GRAVY

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1/2 ts Soda
3/4 ts Salt
2 ts Baking powder
1/2 c Shortening
1 1/2 c Buttermilk

Preheat oven to 450. Mix flour, soda, salt, and baking
powder. Cut in shortening with a pastry blender. Add
buttermilk and mix quickly until dough forms a ball.
Turn out on a floured surface and knead a few times.
Pat or roll out to a 1/2-inch thickness; then cut with
a floured biscuit cutter. Bake approximately 12 mintes
on an ungreased baking sheet. Yield: approx. 15
biscuits MILK GRAVY: Save 4 tablespoons of pan
drippings (or butter) and place over low heat. Stir in
4 tbs. of flour and continue stirring until smooth and
bubbly. Add 2 cups milk and stir until thickened. Salt
and pepper to taste and serve piping hot.

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Title: Tea Scones
Categories: Diabetic, Fruits, Quickbreads, Breads/bm
Yield: 8 servings

MMMMM———————-BASIC TEA SCONES—————————
1 c Flour; 1/4 c Evaporated milk;
1 ts Baking powder; -freeze the rest
1/4 ts Salt Stir one of the following
1 tb Sugar Replacement; Into the flour mixture for
1/4 c Margarine; cold Tea Scones listed below
1 Egg

MMMMM————————DRIED APPLE—————————–
8 Chopped apple halves; 1/4 FRUIT CAL: 44
Food Exchange 1 STRACH/BREAD

MMMMM———————–DRIED APRICOT—————————-
8 Chopped apricot halves; 1 1/4 FRUIT CAL: 44
Food Exchange 1 STARCH/BREAD

MMMMM————————-CRANBERRY——————————
1/4 c Cranberry; chopped CAL: 34
Food Exchange 1 STARCH/BREAD

MMMMM—————————DATES——————————–
8 Chopped dates; 1/2 FRUIT CAL:54
Food Exchange 1 STARCH/BREAD

MMMMM—————————LEMON——————————–
1 tb Lemon peel; CAL: 34
Food Exchange:1 STARCH/BREAD

MMMMM—————————ORANGE——————————–
1 1/2 tb Orange peel; grated CAL: 34
Food Exchange 1 STARCH/BREAD

MMMMM———————–DRIED PEACHES—————————-
8 Chopped peaches halves; 1/2 STARCH/BREAD CAl: 44
Food Exchange 1 FRUIT

MMMMM————————–RAISINS——————————-
4 tb Raisins; 1/4 FRUIT CAL: 44
Food Exchange 1 STARCH/BREAD

Sift flour, baking powder, salt and sugar replacement. Cut in cold
margarine as for pie crust. Beat egg and evaporated milk together
thoroughly; into flour mixture. Knead gently on lightly floured
board. Divide the dough in half; roll each half into a circles. Cut
the into quarters. Place on lightly greased cookie sheet. Brush
tops with milk. Bake at 450f for 15 minutes or until done
Food Exchange per serving of Basic Tea Scones: 1 STARCH/BREAD EXCHANGE
CAL: 34

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

MMMMM

Title: Vegetarian Roast Duck (Sue Sao Ya; Shanghai)
Categories: Chinese, Vegetarian, Ceideburg 2
Yield: 1 servings

1 Free Flow Recipe

The next few recipes are from a big, fat cookbook that would be
several volumes if they had not used the somewhat unappealing format
in which the recipes are presented. The book is pretty no frills,
with little background given for the dishes. Almost everything that
I’ve tried from the book has been good, though. Here we get into
some hard- core, no-fooling Chinese vegetarian recipes. The book has
a lot of vegetarian stuff in it, as well as recipes tailored for
diabetics and those with ulcer problems. It’s actually pretty easy
to use once you get used to the odd format.

A. 1 tablespoon peanut oil B. 4 large mushrooms C. 1 cup finely
shredded bamboo shoots D. 2 teaspoons light soy sauce E. 1/2 teaspoon
sugar F. 1/2 teaspoon salt G. 1 tablespoon mushroom water H. 1 1/2
teaspoons cornstarch I. 1 teaspoon sugar J. 2 teaspoons light soy
sauce K. 1/2 teaspoon sesame oil L. 1/2 teaspoon salt M. 1
tablespoons mushroom water N. 4 pieces fresh bean curd skin O. 2 cups
peanut oil

PREPARATION:

I. Wash B and soak in warm water for 15 minutes; drain and save
water; shred B very fine.

II. Mix D,E,F,G.

III. Mix H,I,J,K,L,M.

COOKING: 1. Heat A, add B, stir-fry a few seconds, add C, mix well.

2. Add D-G, stir well and cook for 1 minute.

3. Dip pastry brush into H-M and brush 1 piece of N generously.

4. Spread 1/4 of A-G on top; place second piece of N over this; brush
again with H-M and spread 1/4 A-G over this.

5. Repeat procedure until fourth layer is finished.

6. Fold into a 2-to 3-inch roll; place on a plate and steam over
boiling water for 10 minutes; cool completely

7. Heat O to 375F; deep fry A-N until golden brown (1 to 2 minutes),
cool. Slice and serve as hors d’oeuvres or serve with rice.

From “An Encyclopedia of Chinese Food and Cooking” by Wonona W. and
Irving B. Chang, Helen W. and Austin H. Kutscher. Crown
Publishers, Inc. New York. MCMLXX

Posted by Stephen Ceideburg; December 20 1990.

MMMMM

Title: ASPARAGUS TIP PASTA
Categories: Pasta, Vegetables
Yield: 4 servings

1 lb FUSILLI PASTA (SPIRALS)
3 tb OLIVE OIL
4 tb SWEET BUTTER
10 oz FRESH ASPARAGUS TIPS (1 INCH
1 c PITTED BLACK OLIVES, SLICED
2 tb CALVERT’S CEDAR STREET
1 x BUMPY BEER MUSTARD
2 tb FRESH LEMON JUICE
1/2 c KASSERI OR FRESH PARMESAN, F
1 x SALT
1 x FRESHLY CRACKED BLACK PEPPER

Cook pasta according to directions. While cooking, melt butter
in saute pan over medium high heat. Add asparagus tips and cook
briefly–about 4 minutes. Drain pasta and toss with olive oil.
Add asparagus, butter, olives, mustard, lemon juice, and salt and
pepper. Top with freshly grated cheese.

—–

Title: BASIC BANGERS
Categories: Pork, British
Yield: 4 servings

1 lb Pork shoulder, lean
8 oz Pork fat
1 Salt pepper
1 1/2 oz Fresh breadcrumbs
Nutmeg
Cloves, ground
Mace
Thyme
2 Egg yolks
8 Sausage skins

Mince the lean pork and pork fat finely. Seasoin generously with
salt, pepper, and at least a pinch each of nutmeg, cloves, mace and
thyme. Add the breadcrumbs and egg yolks and mix well. Refrigerate
the mixture to make it easier to handle, then stuff into the skins
and twist to secure the ends. If sausage skins are not available,
coat with egg and dry breadcrumbs. Serve grilled or fried.

from “Floyd on Britain and Ireland”

MMMMM

Title: Zesty Burgers
Categories: Hamburgers, Main dish, Meats, Spices
Yield: 2 servings

1 lb Ground Beef
1/3 c Bread Crumbs; Dry
1/2 c Water
1 t Instant Beef Bouillon
1 t Lemon Peel; Grated
1 t Lemon Juice
1/2 t Salt
1/2 t Sage
1/2 t Ginger; Ground
1/4 t Pepper
2 dr Hot Pepper Sauce; Optional

Mix all ingredients together. Shape mixture into 4 patties, each
about 3/4-inch thick. Broil or grill patties 4-inches from the heat,
turning once, to the desired doneness, about 10 to 15 minutes.

MMMMM

Michel Richard’s Pastry Eggs

Recipe By : Michel Richard/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
puff pastry — frozen
pastry cream
2 cups milk
1/2 cup sugar
pinch salt
vanilla bean — split
5 egg yolk
1/3 cup cornstarch
Glaze

Roll out little circles of pastry leaving the two edges slightly thicker than
the sides. Sprinkle with sugar.
Cook the pastry cream ingredients until it boils and is thick. Cool.
Place a generous tablespoon or so of cream on the pastry dough and two apricot
halves so it looks like two egg yolks.
Bake in 350F oven for 35 minutes.
Brush pastry and apricots with a nice sweet apricot glaze. The baking takes the
sweetness out of the fresh apricots so you need this final step.

– – – – – – – – – – – – – – – – – –

Per serving: 1147 Calories; 42g Fat (33% calories from fat); 30g Protein; 163g
Carbohydrate; 1130mg Cholesterol; 280mg Sodium

Title: Tahnabour (Yogurt Soup)
Categories: Armenian, Soups
Yield: 6 servings

1/3 c whole wheat or barley
3 c water
1 qt yogurt
1/2 onion, chopped fine
1 tb oil
2 tb butter
1/2 ts paprika
1 egg
1 tb water
Dried mint

Tahnabour is a traditional soup served in most regions of Armenia. It
is a light soup said to aid digestion and often fed to those ill with
a “sick stomach.”

In a 3-quart suacepan, put 2 tablespoons water, 1 tablespoon flour,
and the egg. Beat with an egg beater.

Mix water with Madzoon to dilute and add to egg mixture. Heat and stir
constantly until it reaches a boil. Do not boil.

Add the barley and then salt to taste. Add dried mint.

Saute the onions in an oil and butter misture until reduced. Onions
will appear clear and glossy. Add paprika.

Add this vegetable and spice mixture to the soup. Warm soup
carefully; do not boil. Walt

MMMMM

SCOTTISH RABBIT CURRY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Fresh Rabbit
6 oz Streaky Bacon
6 Button onions
4 tb Butter
1 tb Flour
1 tb Curry-powder
1 t Mushroom-powder
Celery (optional)
Coco-nut (optional)
Salt and cayenne to taste
1 pt Well seasoned stock

Choose a fat, fresh rabbit. (To test it, examine the
kidney.) Cut it into at least twelve pieces; brown
these in butter, with onions. When browned, if you
wish delicate cookery, pour off the butter and add
three-quarters of a pint of well-seasoned stock, one
large spoonful of curry-powder and one of flour, six
ounces of streaky bacon cut into half inch cubes, and
also half a dozen button onions. Season with a
teaspoonful of mushroom powder. Simmer this slowly for
half an hour at least, stirring it. Add what more
seasonings you think required, as cayenne, a little
turmeric, or some acid. Pile up the pieces of rabbit
and pour the sauce, which should be thickish as in all
curry dishes, over them. Serve with plain boiled rice
in a separate dish.

Fresh coco-nut is an excellent ingredient in mild
curries. Rasp and stew it the whole time; we do not
like green vegetables in curries though they are
sometimes used. Mushrooms are an enrichment, celery
is good, and onion is indispensable.

From: The Scots Kitchen With Old-time Recipes Shared
By: Pat Stockett

– – – – – – – – – – – – – – – – – –

Title: BUTTERNUT SQUASH WITH GINGER
Categories: Vegetables, Fruits, Diabetic, Holidays
Yield: 4 servings

1 lg Butternut Squash
1 tb Gingerroot, freshly minced 1/4 c Unsweetened
Apple Juice
Nutmeg, freshly ground

Peel and seed the squash. Cut it into 1/2-inch cubes.
Put the squash, gingerroot, and apple juice into a
lightly oiled baking dish. Cover and bake in a
350-degree oven for 50 to 60 minutes. Sprinkle on the
nutmeg just before serving. ~–

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