MOM’S BUTTERMILK BISCUITS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Rolls Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—– 4/5/94—–
2 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1/4 cup Shortening
3/4 cup Buttermilk

In a bowl, combine the flour, baking powder, baking soda, and salt; cut in
shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead
dough gently. Roll out to 1/2″ thickness. Cut with a 2 1/2″ biscuit cutter and
place on a lightly greased baking sheet. Bake at 450 degrees for 10-15 minutes
or until golden brown.

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Southwestern Garbanzos

Recipe By : Cooking Without Fat by George Mateljan
Serving Size : 4 Preparation Time :0:00
Categories : Entree Stovetop
Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c onion — chopped
2 cloves garlic — chopped
1 tbsp ginger — finely chopped
1 c tomatoes — chopped
2/3 c water
1 1/2 tsps ground cumin
1 tsp ground coriander
1/8 tsp cayenne
2 c cooked garbanzo beans
1 tbsp honey
1/4 c chopped dates
1 tbsp lime juice
cilantro and lime wedges — for garnish

In a medium skillet, combine onion, garlic, ginger, tomato and 2 tablespoons
water. Saute over medium high heat until tomato and onion soften and all
liquid has cooked off, about 5-8 minutes. Add seasonings and cook briefly to
blend flavors. Add beans, 2/3 cup water, honey and dates. Bring to boil,
cover, reduce heat and simmer 10-15 minutes. Stir in lime juice. Garnish with
cilantro and lime wedges.

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Per serving: 208 Calories; 3g Fat (11% calories from fat); 9g Protein; 41g
Carbohydrate; 0mg Cholesterol; 161mg Sodium

Serving Ideas : Serve over rice or with tortillas.

Lentils with summer vegetables

2 cups lentils (any color), rinsed and drained
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 medium zucchini, quartered and sliced
1 – 1 1/2 tsp summer savory [I didn’t measure it exactly.]
black pepper
dried garlic [I’m out of fresh 🙁 ]
1 bay leaf
5 cups water (or use part broth if you want)

Put everything in a large pot, bring to a boil, reduce heat, cover and
simmer about 30-40 minutes. Remove bay leaf. Serve over brown rice (or
maybe potatoes). Makes 4 reasonably sized servings.

The vegetables used were the ones I happened to have on hand. Vary to
suit yourself. Leeks are great in this. If I want this to be more
soup-like, I add more water and a can of tomatoes, pureed. I’ve also put
potatoes in the pot with the rest of the veggies. The possibilities are
endless…

Title: MINIATURE FRUITCAKE JEWELS
Categories: Cookies
Servings: 22

MMMMM—————————-FRUITCAKES———————————
1 c All-purpose flour
1/3 c BUTTER FLAVOR CRISCO
1/3 c Granulated sugar
1/4 c Orange juice
1/2 t Baking powder
2 Eggs
1 c Diced mixed candied fruit
1/2 c Quartered red candied
-cherries
1/2 c Quartered green candied
-cherries
1 c Golden raisins
1/2 c Diced dates
1/2 c Coarsely chopped pecans

MMMMM——————————GLAZE———————————–
1/3 c Confectioners’ sugar
2 t Brandy or orange juice

1. Preheat oven to 350’F. Place 22 (2 1/2") foil baking cups in muffin pan
cups.

2. FOR FRUITCAKES, combine flour, Butter Flavor Crisco, granulated sugar,
orange juice, baking powder and eggs in large bowl. Beat at low speed of
electric mixer until blended. Increase speed to medium. Beat until light
and fluffy. Stir in mixed fruit, red and green cherries, raisins, dates
and pecans. Spoon into prepared muffin cups, filling about 3/4 full.

3. Bake at 350’F. for 25-27 minutes or until toothpick inserted into
center comes out clean. Leave fruitcakes in muffin pans.

4. FOR GLAZE, combine confectioners’ sugar and brandy in small bowl. Stir
until smooth. Brush lightly over tops of warm baked fruitcakes. Cool in
pans.

Makes 22 miniature fruitcakes.

NOTE: Can also be made in 2″ baking cups. Place 36 foil baking cups in
muffin pan cups. Prepare batter and fill cups as directed in step 2. Bakes
at 350’F. for 18-20 minutes or until toothpick inserted into center comes
out clean. Makes 36 fruitcakes.

MMMMM

Title: Cinnamon Shortbreads
Categories: Cookies, Holiday
Yield: 24 pieces

100 g Plain wholewheat flour
100 g Plain white flour
50 g Cornflour
50 g Semolina or ground rice
2 ts Cinnamon (or more)
225 g Soft butter or margarine
100 g Caster sugar

Set the oven to 170 C (325 F, Gas Mark 3) and grease a 19 cm x 29 cm
(7-1/2 inch x 11-1/2 inch) shallow tin with butter.

Sift the flours, semolina or ground rice and cinnamon into a large bowl or
food processor, adding the residue of bran from the sieve. Then put in
the butter or margarine and the sugar. Whizz, or beat, all the
ingredients together until they form a soft dough which leaves the sides
of the bowl clean.

Press this into the tin, leveling the surface by pressing with the back of
a metal spoon. Then prick the surface all over with a fork. Bake for
about 45 minutes, until the shortbread is set and quite crispy on top and
very lightly tinged with gold. It’s more tricky to tell when these are
done than with normal shortbreads because they are already rather brown!
If you are in doubt, you can lift up one of the end pieces and look
underneath it to see if it looks done underneath. If not, carefully put
it back and let the shortbread cook for a bit longer. When it’s done, cut
it into sections, if you haven’t already done so, and leave it to cool and
crisp up in the tin.

This shortbread keeps well in a tin for several days, if it gets the
chance, and also freezes well. It defrosts very quickly; you can use it
almost straight from the freezer.

Source: Rose Elliot’s Vegetarian Christmas
Typed for you by Karen Mintzias

—–

Title: Kraut Burgers (Bierochen)
Categories: Hamburger Beef Vegetables
Servings: 4

1 lb Lean Ground Beef 1 ea Large Onion, Finely
Chopped
3 T Shortening 2 ea Loaves Frozen Bread Dough*
1 ea Sm. Head Of Cabbage Shredded 1 x Salt Pepper To Taste

* Or substitute your favorite 2 loaf bread dough recipe.
————————————————————————–
Melt Shortening in skillet. Add beef, cabbage and onion. Cook until
cabbage is nearly done. Do not brown. Drain, salt and pepper to taste.
Roll bread dough, which has risen once to 1/4-inch thick. Cut in 5 to
6-inch squares. Place 2 to 3 heaping T of mixture on each square; bring
corners together and pinch sides shut. Let rise 2o minutes. Bake at 375
Degrees F. for about 20 minutes or until brown. Brush tops with melted
butter as the dough cools.

—————————————————————————–

CORN AND HAM CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 t Vegie oil
1 md Onion — diced
2 Shallots — diced
3/4 c Diced cooked ham
3 c Peeled, cubed raw potatoes
1 Bay leaf
3 tb Chopped fresh parsley
Salt
Freshly ground pepper
3 c Milk
4 c Fresh corn (cut from 8 cobs)
-or 4 c frozen corn
2 tb Flour
1/4 c Chopped fresh basil
Butter
Paprika

In a large pot, melt butter and oil over medium heat.
Saute onion and shallots 5 minutes, until softened not
brown. Add potatoes, 2 c water, bay leaf, parsley,
S P. Bring to boil, reduce heat and simmer 30 minutes
until potatoes are JUST tender. Meanwhile warm milk in
saucepan over low heat. Add warm milk and corn to
chowder and stir well. Put the flour in small bowl.
Take 3 to 4 tb of hot broth from pot and mix w/flour
to make a paste. Slowly add to pot, whisking to make a
smooth soup. Let soup simmer 3 to 5 minutes until
thickened and coorn is tender, but not soft. Remove
form heat, stir in basil and serve with butter.

Source: Leftovers by Kathy Grunst.

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MM: Honey Popcorn Balls

Title: Honey Popcorn Balls
Categories: Snacks
Yield: 12 balls

1 1/2 qt Unbuttered popped corn,
-salted
1/2 c Brown sugar
1/2 c Granulated sugar
1/4 c Honey
1/3 c Water
1 tb Butter

Put popped corn in oven to keep warm. Combine sugars,
honey, and water in a buttered 2-quart heavy-bottom
saucepan. heat slowly, stirring until sugar is
dissolved. Cook to firm ball stage (248 deg.). Add
butter and stir only enough to mix. Slowly pour syrup
over popcorn, tossing to mix. With buttered hands,
shape into balls. Makes about 12.

—–

Title: PEANUT BUTTER COOKIES
Categories: Cookies
Servings: 48

2/3 c Firmly packed light brown
-sugar
1/2 c Chunky or smooth peanut
-butter
1/3 c BLUE BONNET Margarine,
-softened
1 Egg
1/2 c Regular, Instant or Quick
-CREAM OF WHEAT Cereal
1 t Vanilla extract
1 1/4 c All-purpose flour
1/2 t Baking soda

In medium bowl with electric mixer at medium speed, beat brown sugar,
peanut butter, margarine and egg until fluffy; blend in cereal and
vanilla. Stir in flour and baking soda to make a stiff dough.

Shape dough into 1″ balls. Place 2″ apart on ungreased baking sheets.
Flatten balls with bottom of floured glass; press with fork tines to make
criss-cross pattern. Bake at 350’F. for 8-9 minutes or until lightly
browned. Remove from sheets; cool on wire racks.

Makes 4 dozen cookies.

MMMMM

RED BELL PEPPER AND CORIANDER PANCAKES WITH GUACAMOLE

Recipe By : COOKING LIVE SHOW #CL8782
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon red pepper flakes, or to taste
2/3 cup milk
2/3 cup diced red bell pepper
3 tablespoons chopped cilantro leaves
2 eggs — separated
1 tablespoon melted butter
Salt and freshly ground pepper, to taste

In a bowl combine flour, cornmeal, red pepper flakes, milk, red bell
pepper, cilantro, egg yolks, and melted butter. Season with salt and
pepper. With electric mixer beat egg whites to soft peak and fold
into
batter.

In a nonstick pan over moderate heat brush some melted butter. Drop
batter
by the spoonful into pan so that pancakes are about 1 1/2 inches in
diameter. When bubbles appear on surface of pancakes and undersides
are
golden brown, flip pancakes and allow undersides to cook until
golden.
Remove pancakes top rack to cool.

Guacamole:

1 avocado, peeled and finely diced
2 tablespoons lime juice, or to taste
1 jalapeno, seeded and diced
2 tablespoons chopped cilantro, or to taste
Salt and freshly ground pepper, to taste
3 Roma tomatoes, seeded and diced

In a bowl combine avocado, lime juice, jalapeno, cilantro, salt, and
pepper. If desired, mash with fork to smooth avocado. Add tomatoes
and fold
together.

Assembly:

When pancakes are cool, spoon about 1/2 teaspoon sour cream onto
center.
Top with an equal amount of guacamole. Garnish with leaf of cilantro.

Yield: 36 – 40 pancake

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