BUTTERMILK CHIVE BISCUITS

Recipe By : BAKERS’ DOZEN (MARION CUNNINGHAM) SHOW #BD1A04
Serving Size : 15 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chilled butter — (1 stick) cut into
small pieces
3/4 cup buttermilk
2 tablespoons chopped chives

Preheat the oven to 425 degrees.
Combine the flour, baking powder, baking soda and salt in a mixing bowl.
Stir with a fork to blend
and mix well. Add the butter and, using you fingers as a pastry blender,
work the butter and flour
together until the mixture looks like irregular crumbs.
Add the buttermilk and the chives. Mix only until the dry ingredients are
moistened. Gather the dough
into a ball, pressing it to hold together and turn it onto a lightly floured
surface. Knead lightly about 12
times. Pat the dough into a circle, keeping it about 1/2 to 3/4-inch thick.
Use a 2-inch cookie cutter to cut rounds and place on a baking sheet. Bake
about 10 minutes, or until
the tops are lightly browned. Serve warm.
Yield: 15 biscuits

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2 med onions, chopped
1 tbs cooking oil
4 garlic cloves, minced
2 cans chopped green chilies
2 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp ground cloves
2 cans (14 1/2 oz ea) chicken broth
4 c cubed cooked chicken
3 cans (15 1/2 oz ea) great northern beans, rinsed and drained
2 c shredded Monterey Jack cheese
Sour cream and sliced jalapeno peppers, optional

In a 3-qt saucepan, saute onions in oil until tender. Stir in garlic,
chilies, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes
more. Add broth, chicken and beans; simmer,uncovered, for 15 minutes.
remove from the heat. Stir in cheese until melted. Garnish with sour
cream and jalapeno peppers if desired.

Makes: 6 to 8 servings (2 1/4 qts)

BBQ RUB, LARRY’S RIB RUB

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bbq Rub
Cookoff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon CELERY SEED
1 tablespoon CHILI POWDER
1/4 cup BROWN SUGAR
1 tablespoon SALT
1 teaspoon PAPRIKA

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Aaronson Tiramisu

Recipe By : Susan Aaronson
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Egg yolks
1/2 c Sugar
3/4 c Sugar
1/4 c Kahlua
15 oz Mascarpone cheese
1/4 c Rum
2 c Heavy cream — whipped stiff
1/4 c Grand Marnier
SOAKING MIXTURE
2 c strong coffee
in Italian markets

Beat the egg yolks with the sugar until light in color and the batter forms a
`ribbon’ when the beater is lifted and the batter doesn’t `plop’ off the beater
but rather falls back on itself in a ribbon. Add the mascarpone, beating well
and then the heavy cream. Put in the refrigerator.
Soaking: Mix the coffee, sugar and liqueurs together until sugar is
dissolved. Pour half of the mascarpone mixture into a large bowl. Dip 1
ladyfinger at a time into the coffee mixture until thoroughly moistened but
not dripping.
If you allow the ladyfingers to absorb too much of the coffee mixture, they
will exude their liquid into the cream layer and the cream will be watery.
Cover the entire surface of the cream layer with the dipped ladyfingers.
Pour the remaining mascarpone mixture over the ladyfingers, smoothing with a
spatula. Chop some bittersweet chocolate into medium/small chunks and sprinkle
over the top of the dessert. Refrigerate for at least 8 hours, overnight is
best. Serve cold. This is a truly decandent dessert

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Balsamic Potato Salad

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Salads Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds New Red Potatoes *
1 cup Sour Cream
1/4 cup Balsamic Vinegar
1 tablespoon Olive Oil
2 teaspoons Salt
1/2 teaspoon Fresh Ground Pepper
1 cup Sliced Scallions
1 1/2 cups Coarsely Chopped Celery
1 cup Sliced Radishes
—–GARNISH—–
Romaine Lettuce Leaves

Cook potatoes in a large pot of boiling salted water over medium heat just
until tender, 15-20 minutes. Meanwhile, make balsamic dressing: Whisk sour
cream, balsamic vinegar, olive oil, salt and pepper in a large bowl until
blended. Stir in all but 2 tb sliced scallions. Drain potatoes well in a
colander. Transfer to bow; add dressing and gently toss to coat. Let potatoes
cool to room temperature. Add celery and radishes to potatoes in bowl and
toss gently to combine. Line serving bowl with romaine leaves and spoon
potato salad onto lettuce. Sprinkle salad with reserved scallions.
105 calories per serving. From: Syd’s Cookbook.

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Title: Brown Rice Salad With Apples Walnuts
Categories: Salads, Rice, Apples
Yield: 4 servings

1 c Brown or long grain rice
2 1/2 c Water
1 tb Vegetable oil
1/4 ts Salt
1 c Walnuts; coarsely chopped
1 Celery rib; sliced
4 Scallions; thinly sliced
1 c Raisins
1 md Red apple; diced
1 Grated rind 1 lemon
3 tb Fresh lemon juice
2 Garlic cloves; pressed
1/4 ts Salt
Fresh black pepper to taste
1/3 c Olive oil
Green-leaf lettuce (opt)

Put Rice in medium sauce pan along with water, oil, and salt. Cover,
bring to a boil, and reduce the heat to simmer. Cook for 45 minutes
or until the rice is tender and all the water has been absorbed.
Meanwhile, combine the walnuts, celery, scallions, raisins, apples,
and lemons rind in a large bowl. In a jar with a tight-fitting lid,
combine the lemon juice, garlic, salt, pepper, and olive oil and
shake well. Pour half of this dressing on the apple mixture and toss
well. When the rice is done, let cool until just warm. Combine with
the fruit fruit mixture and pour on the remaining dressing. Let sit
at least 1 hour before serving at room temperature, on a bed of
lettuce if desired

MMMMM

Pickled Mirlitons New Orleans

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Creole Condiments
Sauces

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

6 Mirlitons

6 Garlic cloves,peeled

1 1/2 qt Red wine vinegar

1 qt Water

1 c Salt

1 c Sugar

1 c White mustard seed

1. Wash, peel and cut mirlitons into strips.

2. Pack into sterilized jars.

3. Put garlic clove in each jar.

4. Mix together remaining ingredients in saucepan; bring to boil.

5. Pour over mirlitons in jars; seal at once.

6. Best if stored several weeks before using.

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Pralines

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Creole Desserts

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

1 c Sugar

1/2 c Heavy cream

3 tb Corn syrup,dark

2 pn Salt

1 pn Baking soda

2 c Pecan halves

1/2 ts Vanilla

1. In heavy 2-quart saucepan, mix together sugar, cream, corn syrup, baking

soda and 1 pinch salt.

2. Bring mixture to a boil over medium heat; boil without stirring until

mixture reaches 234’F. or until syrup, when dropped into very cold water,

forms a soft ball which flattens on removal from water.

3. Remove from heat; add pecans and vanilla, stirring until creamy and

mixture covers pecans with light opaque coating.

4. Drop by heaping teaspoonfuls onto waxed paper; cool.

5. Store between layers of wax paper in covered container.

NOTE: Recipe can be doubled.

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DOMINGUEZ FAMILY CACTUS STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1 Cactus paddle (about 8
-ounces)
Salt
1/2 Onion
1 Garlic clove
Several sprigs cilantro
Dry husks from 4 tomatillos
-(optional)
2 lb Finely diced pork
3 Garlic cloves, minced
1 cn Enchilada sauce (Las Palmas
-preferred) *
2 ts Oregano
1 t To 2 ts toasted cumin seed,
-crushed or ground
2 tb Masa harina
1/4 c Water
1/4 c Minced cilantro
1 Toasted japones chile,
-ground (optional)

* 1-pound, 12-ounces size

To clean the cactus paddle, hold it gingerly between
the nodes of the prickly spines. Use a sharp paring
knife to slice off the nodes. Keep a damp paper towel
nearby to wipe your knife on, making sure the spines
stay on the towel. Trim around the edge of the paddle
where the spines are closer together. It is not
necessary to peel the cactus, only to remove the nodes
and spines on both sides. Trim off the blunt end where
the paddle was cut from the plant. Cut the paddle into
1/4-inch strips about 2 inches long.

Bring 4 quarts water with 1 tablespoon salt, the
onion, garlic, cilantro and tomatillo husks to a boil;
drop in the cactus strips. (Tomatillo husks help
retain the bright green color of the cactus.) Blanch
the cactus until just crisp tender, about 8 to 10
minutes. Drain strips in a colander and rinse with
cool water.

Place the meat in a pot with 3 cups of water. Simmer,
covered, until the water is just about gone

Tilt the pot and drain off the fat.

To the drained meat, add garlic, the red chile sauce
and spices. Simmer about 30 minutes. Taste for salt,
then stir in the drained nopalitos. Simmer for 20
minutes.

Blend the masa harina and the water to make a paste;
whisk it into the stew for a thickener. Simmer 5
minutes longer, then stir in the cilantro. If you like
a spicy stew, add the japones chile. Serve in bowls
accompanied by warm tortillas.

PER SERVING: 430 calories, 34 g protein, 14 g
carbohydrate, 27 g fat (12 g saturated), 91 mg
cholesterol, 411 mg sodium, 1 g fiber.

From an article by Jacquiline Higuera McMahan in the
San Francisco Chronicle

Posted by Stephen Ceideburg

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1 can (7 1/2 oz.) canned salmon
1 pkg. (10 oz.) frozen chopped
broccoli
1/3 c. chopped onion
1 tbsp. butter
1 can cream of celery soup, undiluted
2 tbsp. lemon juice
1 egg, beaten
1/4 c. grated Parmesan cheese
1/2 tsp. dried dill weed
1/8 tsp. pepper
1 1/2 c. seasoned croutons or 1 c.
dried bread crumbs
1 can (8 oz.) mushrooms, drained

Drain salmon, reserving liquid. Remove skin and bones. Break
into chunks; set aside. Cook broccoli according to directions on
package and drain. Saute onion in butter, add soup, heat
thoroughly. Stir in lemon juice, egg, cheese, dill weed, pepper,
mushrooms and reserved salmon liquid. Blend in salmon, broccoli and
croutons; place in a greased shallow baking dish. Bake at 325 for
20 minutes.

Makes: 4-6 servings