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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Title: Six-Can Slow Cooked Chili
Categories: Chili, Crockpot
Yield: 8 servings

1/4 c Cornmeal
1 ts Paprika
1/2 c Barbecue sauce
28 oz Whole tomatoes w/juice
Cut up/canned
2 cn Chili without beans; 15oz ea
15 oz Pinto beans or dark or
Light kidney beans w/juice
15 oz Chili beans w/juice
1 cn Condensed french onion soup

In 3-1/2 to 4-qt slow cooker, combine all ingredients;
mix well. Cover, cook on high setting for 2 to 4 hours or
until thoroughly heated. Or cover and cook on low setting
for 8 to 9 hours.
Source: Country Casseroles One-Dish Meals.

MMMMM

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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Title: FONDUE SAUCES FOR BEEF
Categories: Sauces, Beef
Yield: 4 servings

———————–GARLIC SAUCE———————–
1 c Sour Cream
3 Clove garlic, crushed
1 tb Chopped chives
-salt and Pepper to taste.

——————–MUSTARD MAYONNAISE——————–
1 c Sour cream or mayonnaise
1/2 ts Dry mustard (or to taste)
-salt and pepper to taste.

——————SOUR CREAM HORSERADISH——————
1 c Sour cream
3 ts Horseradish
-salt and pepper
-paprika

————————-HOT SAUCE————————-
1 c Catsup
3 ts Worcestershire sauce
3 ts Prepared mustard
3 ts Prepared horseradish

For the first three mixtures, combine all ingredients.
Chill. For the hot sauce, combine all ingredients,
bring to boil in sauce pan, serve hot.

—–

Title: Split Pea and Ham Soup
Categories: Ham, Soups, Legumes, Restaurants
Yield: 6 servings

——————-MICKEY’S GOURMET CKBK——————-
1 lb Dried green split peas
5 c Chicken broth
5 c Water
1 Meaty ham bone OR 2 smoked
-ham hocks
2 Ribs celery, diced
3 T Parsley, chpd
1/2 t Tarragon leaves
1 c Carrots, diced
1 c Onion, diced
1 Leek, white only, sliced
2 T Dry sherry
1/2 t Pepper

Garden Gallery, The Disney Inn
Soak and rinse peas 20 mins. In 6 qt pot, combine
water, broth and peas; bring to boil. Add ham bone,
carrots, celery, leek, tarragon and 1T parsley. Reduce
heat to med low; simmer, partially covered, stirring
occasionally, 1 hr. Remove from heat. Remove meat from
bone; shred. Remove excess fat and return meat to pot.
Add sherry, pepper and remaining 2T parsley. Heat.

—–

GARLIC MUSHROOM SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 Garlic cloves — peeled
1 1/2 lb Mushrooms, fresh — divided
4 tb Olive oil — divided
2 c Bread crumbs
1 bn Parsley, fresh — (stems re-
-moved), finely chopped
10 c Chicken broth
-Salt and pepper
ds Hot pepper sauce

In a food processor or by hand, finely chop garlic and
1 lb. of mushrooms. Cut remaining mushrooms into thin
slices. In a 4-qt. saucepan, heat 2 tablespoons of
olive oil; saute garlic and all the mushrooms for 3
minutes. Remove from the pan and set aside. Saute
bread crumbs in the remaining olive oil. Return garlic
and mushrooms to the pan; stir in parsley and saute
for 5 minutes. Add broth and simmer for 15 minutes,
stirring frequently. Season to taste with salt, pepper
and hot pepper sauce. For a thicker soup, stir in a
few teaspoons of corn starch dissolved in a little
cold water and simmer for several minutes until soup
clears and thickens. Yes, garlic cloves equal twenty
(20)!

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