Biscuits

Recipe By : Ruth of Sylvia’s Restuarant
Serving Size : 24 Preparation Time :0:50
Categories : Breads Breakfast
Soul Food

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening — Vegetable
– More for the pan
5 cups all-purpose flour
1/2 cup sugar
4 teaspoons baking powder
2 teaspoons salt
1 1/4 cups milk
4 eggs — large

1) Preheat the oven to 400 degrees F. Grease an 11 by 7 inch pan with
shortening.

2) Stir the flour, sugar, baking powder, and salt in a large mixing bowl until
blended. Make a well in the center of this dry mixture and add the milk, 1/2
cup shortening, and eggs. Mix the wet ingredients with your hands until the
eggs and milk are blended. (There will still be some lumps of shortening.)
Slowly work the dry ingredients into the wet ingredients with your fingertips.
The finished dough should be soft but not sticky, so you may have to add a
little more flour if it seems too wet, or stop mixing before all the flour is
added if it seems too dry.

3) Turn the biscuit dough out onto a lightly floured surface. Roll the dough
out to 1/2 inch thick. Cut into 3 1/2-inch rounds and place side by side on
the greased baking pan. (The biscuits should be touching but not
overlapping.) Reroll the dough as many times as necessary to cut all the
biscuits possible. Let the biscuits rest in a warm place 10 to 15 minutes (on
top of the warm oven is a good place).

4) Bake until the biscuits are deep golden brown and light to touch when you
pick one up, about 20 minutes. If some of the biscuits are browning more
quickly than others, rotate the pan after about 10 minutes. Break apart and
serve.

– – – – – – – – – – – – – – – – – –

Per serving: 167 Calories; 6g Fat (31% calories from fat); 4g Protein; 25g
Carbohydrate; 32mg Cholesterol; 254mg Sodium

Title: PIZZA CRUST
Categories: Kids, Breadmaker
Yield: 12 servings

-CHRISTINE ERICKSON (MMVH58
3 c Flour
1/4 c Corn meal
1/4 c Vegetable oil
2 tb Olive oil
1 ts Salt
1 pk Yeast
1 c Water

Add ingredients according to the BM cookbook.

MMMMM

Jay’s Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Main Dish
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Onions;med — finely chopped *
1 Green bell pepper — f/chopped*
1 Celery stalk — finely chopped*
2 Garlic cloves — minced *
2 teaspoons Oil
4 pounds Lean ground beef
2 Stewed tomatoes — 14 1/2oz cns
1 Tomato sauce — 15-oz can
1 Tomato paste — 6-oz can
1/4 cup Green chili salsa
1 Jalapeno — finely chopped
3/4 cup Chili powder
1 4-oz can diced green chilies
1/2 cup Water
1 teaspoon Salt

In Dutch oven, saute first four starred ingredients in hot oil until tender.
Add meat, 1 pound at a time, stirring until meat loses redness. Drain; add
water.
Add remaining ingredients, stirring after each addition. Simmer 2 1/2 to 3
hours, stirring frequently. Season to taste with garlic salt and pepper, if
desired.

– – – – – – – – – – – – – – – – – –

SUGAR-CRUSTED PARSNIPS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Parsnips
2 tb Butter
1 tb Sugar, brown
Nutmeg
1/4 ts Salt
1/8 ts Pepper, black

Wash and scrape parsnips; cut into julienne strips.
Cover and cook in a small amount of boiling water five
minutes or until tender; drain well.

Melt butter in a large skillet; add brown sugar, and
stir until blended. Add parsnips; cook over medium
heat about two minutes, stirring constantly, until
parsnips are glazed. Add remaining ingredients.

— Edith Askins
Greenville, TX
per Southern
Living magazine

– – – – – – – – – – – – – – – – – –

Italian Vegetable Stew

Recipe By : Family Circle
Serving Size : 1 Preparation Time :0:15
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups green beans — trimmed,cut in half
1 1/2 cups onion — sliced
2 teaspoons garlic — minced
1 small eggplant — cut 1″ cubes
2 large yellow squash or zuchinni — cut 1″ cubes
1 large baking potatoe — peeled, 1/2″ chunks
2 bell pepper — cut in strips
1 1/2 cups tomato sauce
1/4 cup olive oil
1 teaspoon salt

Put green beans, onions and garlic in a 4 quart or larger crockpot. Mix all
of the remaining ingredients in a bowl. Add to crockpot. Cover and cook on
low for 8 hours or on hight for 4 hours, until vegetables are tender.

– – – – – – – – – – – – – – – – – –

Title: BAKED CHIMICHANGAS
Categories: Mexican, Hamburger, Beef
Yield: 4 servings

1 x Almond Red Sauce; *
1 x Jalepeno Cream Sauce; *
1 lb Ground Beef
1/4 c Onion; Finely Chopped, 1 sm.
1 ea Clove Garlic; Finely Chopped
1/4 c Almonds; Slivered
1/4 c Raisins
1 tb Red Wine Vinegar
1 ts Red Chiles; Ground
1/2 ts Salt
1/4 ts Cinnamon; Ground
1/8 ts Cloves; Ground
4 oz Green Chiles; Chopped, 1 can
1 c Tomato; Chopped, 1 medium
8 ea Flour Tortillas; **
1 ea Egg; Large, Beaten
2 tb Margarine Or Butter;Softened

* See Sowest2. ** Tortillas should be 10-inches in diameter and be
warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve. Cook
and stir ground beef, onion and garlic in 10-inch skillet over medium heat
until beef is brown; drain. Stir in remaining ingredients except tortillas,
egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20
minutes; stir occasionally. Heat oven to 500 Degrees F. Spoon about 1/2
cup of beef mixture onto the center of each tortilla. Fold one end of th
tortilla up about 1 inch over the beef mixture; fold right and lift sides
over folded end, overlapping. Fold remaining end down; brush edges with
egg to seal brush each chimichanga with margarine. Place seam sides down
in ingreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until
tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with
Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T
Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F.
Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden
brown, 3 to 4 minutes. Keep warm in 300 degree F Oven.

—–

Date: Tue, 28 Jun 94 05:59:12 CDT
From: Jeanne Chappell

Someone requested a FF pasta recipe for the Atlas hand-cranked pasta machine.

I have had an Atlas for years and make FF pasta regularly. My recipe is very
simple:

2 1/2 C Semolina flour
1 container EggBeater (equivalent to 4 eggs)

Mix/Kneed, adding more flour as needed

I then rub my hands with olive oil and roll the ball of dough in my hands –
then place the ball of dough in a plastic baggie for 1 hour before rolling
dough in the pasta machine.

SEAFOOD GUMBO FROM TONY BURKE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ÿockÿ
4 qt Seafood stock*
-þgetablesÿ
1/2 c Oil
6 c Okra, sliced
3 1/2 lb Tomatoes, canned
2 c Onion, chopped
1 c Celery, chopped, with leaves
1 c Peppers, bell, chopped
2 tb Garlic, chopped
2 tb Vinegar
-þasoningsÿ
1 tb Salt
1 t Cayenne pepper
1 t Pepper, white
1 t Pepper, black
5 Bay leaf, turkish
2 ts Thyme, leaves, dried
2 ts Basil, dried
2 ts Oregano, dried, leaves
-ÿux, etc.ÿ
3 c Roux, dark, (from 1 1/2 c. o
1 lb Crab, claw meat
3 lb Shrimp, small to medium,
1 Oysters
1 c Onions, green, chopped
1 File` powder

1) *Make seafood stock from shrimp heads and shells,
crab bodies, fish carcasses or all of the above,
substituting ham hocks, chicken backs, or necks, or
other meats depending on availability. (For the 4
quarts of stock you will need about 4 pounds of
shells, bones and meat.) Bring to a boil, lower heat
and simmer several hours. Strain the stock, discarding
solids. (If time is a factor, simmer shrimp heads and
shells and ham hocks in chicken stock for at least an
hour.) 2) Cook okra in the oil in a large, heavy pot
over medium heat, stirring and scraping until some of
the sliminess is gone; about 15 minutes. Add tomatoes,
onions, celery, garlic, peppers, vinegar, the
seasoning and herb mix and cook over low to medium
heat for about 1/2 hour, stirring and scraping often.
3) Blend the roux into the okra and tomato mixture.
Very slowly blend the stock into the mixture. Simmer
about 1 hour. 4) Add crab and shrimp and simmer 10 to
15 minutes. Add oysters and simmer about 5 minutes.
Add green onions. Serve over rice with file` powder
added to taste at the table. (File` powder should not
be cooked.) Source: Overton Anderson

– – – – – – – – – – – – – – – – – –

Title: Mint Wafers
Categories: Cookies
Yield: 96 servings

3 1/2 To
4 c Powdered sugar
2/3 c Sweetened condensed milk
Few drops food color; if
-desired
1/2 ts Peppermint; spearmint or
Wintergreen extract

Recipe by: Betty Crocker’s Cookbook
Cover cookie sheet with waxed paper. Mix 3-1/2 cups powdered sugar, the
milk and food color. Knead in extract and enough additional powdered sugar
to make a smooth, creamy mixture. Shape mixture into 1-inch balls. Place
about 1-inch apart on cookie sheet. Flatten each ball with a fork to about
1/4-inch thickness. Let stand uncovered at room temperature about 1 hour
or until firm.
Turn candies over and let stand about 1 hour or until tops are firm. Store
mints in airtight container. ABOUT 8 DOZEN CANDIES; 25 CALORIES PER
CANDY.
CUTOUT MINTS Divide mixture in half. Shape one half into flattened round
on cloth-covered board generously sprinkled with granulated sugar. Roll in
sugar to coat. Roll mixture 1/4-inch thick. Cut with 1-inch cutters. Place
mints on waxed paper. Repeat with remaining mixture. Continue as
directed. ABOUT 8 DOZEN CANDIES.

—–

Title: Georgian (Russia) Garlic Salad (Aka Marinated Garlic)
Categories: Salad/dress, Vegetables, Vegetarian
Yield: 4 servings

50 To 75 cloves of garlic,
Peeled
1 c Extra virgin olive oil
1/2 c Fresh lemon juice (or
Balsamic vinegar)
1/2 ts Salt
1 ts Freshly ground or cracked
Black pepper
1 tb Herbs (oregano is nice, or
Create your own mixture)

Start by peeling all that garlic. Now bring a saucepan of water to
boil. Once the water is boiling, turn off heat and drop garlic cloves
into hot water. Let sit in water for 3 to 5 minutes. (Use the
shorter time if you like a sharper raw garlic flavor; the longer time
results in a much milder garlic flavor.) Remove garlic and plunge
into (or rinse thoroughly with) cold water to stop the cloves from
“cooking” any further.

Dissolve the salt into the lemon juice. Now make a “viniagrette” with
the olive oil, lemon juice/salt, pepper and herbs. Place garlic into
jars and pour oil mixture to top the cloves. Refrigerate for a
minimum of 1 week.

After one week, eat straight (or, for the faint of heart, slice up
garlic and mix with your salad greens). Be sure to keep refrigerated.
I don’t know how long this will last in the refrigerator because I
eat it up too fast.

From Carol Miller-Tutzauer

From Ted Taylor:

MMMMM