Title: Beer Biscuits
Categories: Breads
Yield: 4 servings

2 c Unbleached Flour 1/4 c Shortening
3 ts Baking Powder 3/4 c Beer
1 ts Salt

Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in
shortening until it has cornmeal consistanch. Stir in beer, knead lightly,
roll out to 1/2-inch thickness. Bake 10 – 12 minutes or until golden
brown.
Makes 12 to 15 biscuits.

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CABBAGE AND LAMB STEW

Recipe By :ESSENCE OF EMERIL SHOW #EE2417
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
2 cups julienned yellow onions
2 pounds white cabbage, — shredded
2 pounds red cabbage, — shredded
1 pound lamb sausage link, — cut into 1-inch pieces
2 tablespoons minced garlic
2 bay leaves
2 tablespoons Creole mustard
1 pound red skinned potatoes, — cut into 1/2-inch slices
2 quarts chicken stock
1/4 cup chopped fresh basil
Salt and pepper
Loaf of crusty bread

In a large sauce pot, heat the olive oil. When the oil is hot, saut_ the
onions and cabbage for about 10 minutes, or until the onions are golden and
the cabbage is wilted. Season with salt and pepper. Add the sausage,
garlic, bay leaves, and mustard. Saut_ for 2 minutes. Add the potatoes and
chicken stock. Bring the liquid up to a boil and reduce to a simmer. Stir
in the basil. Simmer the soup for 30 minutes or until the potatoes are
tender. Remove the bay leaves. Adjust the seasonings if needed. Ladle the
soup into a shallow bowl and garnish with chopped chives. Serve with the
crusty bread.

Yield: 6-8 servings

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Title: Cajun Spice
Categories: Spices
Yield: 1 /2 cup

2 tb Sea salt
1 tb Garlic powder
1 tb Onion powder
1 tb Dried thyme
1 tb Dried oregano
1 tb Hot paprika
2 ts Black pepper
2 ts White pepper
1 ts Paprika

Combine all the ingredients and store in an airtight container.

To pan-blacken fish, chicken, or steaks, heat a heavy, dry skillet
over high heat. Lightly brush the food with olive oil and thickly
encrust it with Cajun spice. Pan-fry for 1 minutes per side or until
cooked to taste.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
164

MMMMM

SOPA DE AJO AL HORNO (GARLIC SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Olive oil
6 Garlic cloves
1 t Ground red Pepper
8 lg Eggs
6 sm Breads cubed
4 c Water
Salt

Fry the garlic in the oil until golden brown, put the
red pepper and 4 cups of water. Discard the garlic.
Put the bread in individual oven dishes. Cover each
one with the water and put them in the hot oven until
the bread is slightly brown. Carefully put the eggs
one by one in the soup and return to the oven until
they are well cooked. Serve hot. From “Mi cocina” by
Maria Teresa de Federico de Uruena

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Title: Little Cheddar Biscuits
Categories: Breads Cheese Quickbreads
Servings: 8

2 c Unbleached Flour
1 ts Mustard; Dry
1 ts Paprika
1/4 ts Baking Powder
1 c Butter; Room Temperature
10 oz Cheddar; Sharp, Grated
1 ts Worcestershire Sauce

Combine the flour, dry mustard, paprika and baking powder in a medium
bowl. Beat the butter, either by hand or with an electric mixer at medium
speed, until light and fluffy. Slowly beat in the cheddar cheese and
Worcestershire sauce. Gradually add the flour mixture, stirring with a
fork,
until well blended. On a lightly floured surface, shape the dough into a
long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil.
Place on a platter and refrigerate for at least 2 hours, better overnight.
Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick.
With your hands, roll each slice into a ball. Flatten slightly and place
on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the
preheated oven. Biscuits will only brown slightly on the bottom.

—————————————————————————–

Title: CAJUN SPICE MIX
Categories: Spices
Yield: 1 servings

1 c Sweet paprika
1 ts Paprika
1 tb Black pepper
1 tb White pepper
3 tb Cayenne
1 tb Garlic powder
1 tb Onion powder
1 tb Salt
1 tb Rosemary

MMMMM

PLAYDOUGH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup salt
2 tablespoons oil
2 tablespoons cream tartar
2 cups flour
2 cups water
Liquid food coloring (your choice)

Sift together salt flour and cream of tartar.
Add water and oil and mix well.
Cook on high heat and turn down when it atsrts
to stick in a ball to the botton of the pan.
Take off heat and knead in coloring on counter or cutting
board. Do not try to get out the lumps they blend as used.
Store in airtight container.

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Parmesan Thin Crust Pizza Dough

Recipe By : Donna German
Serving Size : 1 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon active yeast
2 cups bread flour
1/4 teaspoon salt
1/2 cup parmesan cheese — freshly grated
1 Tablespoon olive oil
2/3 cup water — lukewarm

Put ingredients in the bread machine according to the instructions of your
machine. Use the dough cycle.

Pizza dough may be refrigerated, in a loosely wrapped plastic bag, for up
to one week. Remove dough when needed, roll it out, top with your favorite
ingredients and bake.

If using pizza pans , the oven should be preheated for at least 30
minutes at 500 degrees F.

If using stone the oven should be preheated for 1 hour at 500 dgrees F. to
heat the stone porperly.

Bake 15 to 20 minutes.

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Title: Corn ‘n Peas Pasta Salad
Categories: Salads, Pasta, Appetizers, Side dish, Vegetarian
Yield: 10 servings

2 c Rotini
1 c Plum tomatoes, chopped
— seeded
6 ea Green onions, thinly sliced
1/2 c Red bell pepper, chopped
1/4 c Cilantro, chopped
15 oz Peas, cooked
15 oz Blackeyed peas, cooked
11 oz Corn, cooked
2 oz Olives, sliced

———————————-DRESSING———————————-
1/2 c Salsa
1/4 c Oil vinegar dressing
1 tb Lime juice
1 ts Sugar

———————————-GARNISH———————————-
8 Lettuce leaves
Cilantro

Cook pasta till *al dente*. Drain rinse with cold water.

In large bowl, combine cooked pasta and all remaining salad
ingredients; toss lightly. In small bowl, combine all dressing
ingredients mix well. Pour over salad toss lightly to coat.
Cover refrigerate 1 hour.

To serve, line serving platter or bowl with lettuce leaves. Spoon
salad over lettuce leaves; top with cilantro.

“Clarion-Ledger Southern Living Cooking School Supplement”, September
11, 1994. Posted by Nancy Coleman.

—–

FALL LAMB AND VEGETABLE STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Lamb
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Lamb stew meat
2 Tomatoes
1 Summer squash
1 Zucchini
1 Potatoes
1 cn Mushrooms, sliced
1/2 c Bell peppers, chopped
1 c Onions, chopped
2 ts Salt
1 ea Garlic cloves, crushed
1/2 ts Thyme leaves
1 ea Bay leaves
2 c Stock, chicken
2 tb Butter
2 tb Flour

Peel, seed, and chop tomatoes. Slice summer squash and
zucchini. Dice potatoes.

Place lamb and vegetables in crockpot. Mix salt, garlic, thyme,
and bay leaf into stock; pour over lamb and vegetables. Cover
and cook on low 8 hours. (Don’t peek. Lifting the lid prolongs
cooking time.)

Turn to high. Blend flour and butter, then shape into small
balls. Drop into stew and cook, stirring several times, until
thickened. Serve over hot noodles or rice.

Source: _Woman’s Day ‘All Appliance Cookbook #1’_
Posted on GEnie by C.SVITEK [Cathy], Jan 19, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator, net/node 004/005

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