Title: Cheese Drop Biscuits
Categories: Bread Biscuit Osg1966
Servings: 1

2 c Flour
4 tb Butter
3 ts Baking powder
1/2 ts Salt
6 tb Cheese; ground

Sift flour, salt, baking powder together. Chop in butter. Add enough
milk to make up soft. Add cheese. Drop on buttered baking tin.

Note: No baking time or temperature is given. Suggest moderate 400 F
oven, 10 – 20 minutes.

Source: Mrs. Arthur Spore, Florence County Grange, Erie County, OH
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Title: Rosemary’s Chicken Salad
Categories: Salads, Poultry
Yield: 10 servings

2 lb Cubed cooked chicken 2 1/2 ts Lemon juice
2 c Chopped celery 2 ts Grated onion
2 ts Toasted bread cubes 1 ts Salt
2 1/2 c Miracle Whip 3/4 c Shredded cheddar cheese
4 ts Toasted chopped almonds 1/3 c Bread crumbs

Contributed to the echo by: Janice Norman Hot Chicken Salad ROSEMARY’S
CHICKEN SALAD Combine chicken, celery, bread cubes, salad dressing,
almonds, lemon juice, onion and salt. Lightly place into 2 inch deep baking
pan. Sprinkle with cheese and bread crumbs. Bake at 350 for 25-30 mins
until bubbly.

Servings: 10

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CROCKPOT DUMPLING SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Beef stew meat, cut into 1
1 pk Lipton’s onion soup mix
6 c Hot water
2 Carrots peeled and shredded
1 Stalk of celery, finely cho
1 Tomato, peeled and chopped
1 c Biscuit mix ( I used Bisqui
1 tb Finely chopped parsley
6 tb Milk

In crockpot, sprinkle beef with dry onion soup mix.
Pour hot water over meat. Stir in carrots, celery and
tomato. Cover and cook on low 4-6 hours or until meat
is tender. Turn control to high. In a small bowl,
combine biscuit mix with parsley. Stir in milk with
fork until mixture is moistened. Drop dumpling mixture
into crockpot with a teaspoon.Cover and cook on high
for 30 minutes.
Please enjoy,
Jeannie

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MAPLE NUT MUFFINS WITH APPLES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Rolled Oats
1 c Apples, coarsely grated
1/2 c Yogurt, plain
1 Egg, beaten
2 tb Oil
1 1/4 c All Purpose Flour
2 1/2 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
1/3 c Walnuts or Pecans, chopped
2/3 c Maple Syrup

In a bowl, combine oats, apple, maple syrup, yogurt,
egg and oil. In another bowl, combine flour, baking
powder, soda, salt and nuts. Stir liquid ingredients
into flour mixture until just combined; do not
overmix. Spoon batter into 12 large paperlined muffin
tines. Bake in an oven preheated to 400 degrees for
about 20 minutes or until tops are springy to the
touch. Let muffins cool on wire rack. Servings: 12

From The Gazette, 92/04/01. Posted by James Lor.

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Fa-La-La-La’s

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter crisco
1/2 cup sugar
1 egg
3/4 teaspoon salt
3/4 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups flour

HEAT OVEN TO 4000F. CREAM CRISCO, AND SUGAR IN A LARGE BOWL. BEAT IN EGG.
ADD SALT, VANILLA AND ALMOND EXTRACT. PLACE DOUGH INTO COOKIE PRESS.
PRESS INTO DESIRED SHAPES ON UNGREASED COOKIE SHEETS, 2″ APART.
NOTE: COOL ON BAKING SHEET FOR 1 MINUTE AND THEN REMOVE TO COOLING RACK

Yield: 24 servings

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NOTES : Posted to recipes-r-Us 7/99

Title: Chicken Stew Provencal
Categories: New import
Yield: 4 servings

3 qt Mixed root vegetables*
2 tb Balsamic vinegar
3 ts Tarragon leaves (divided
Use)
1 ts Thyme (divided use)
1/2 ts Instant minced garlic
1/2 ts Salt
1/2 ts Black pepper
1/8 ts Cayenne pepper
1 c Fresh green beans, cut
In 2-inch pieces
3/4 c Dtv white wine
1 1/2 lb Boneless, skinless chicken
Breast halves, cut in 2-inch
Pieces
2 (13 3/4-ounce) cans
Low-sodium,
Chicken broth
3 tb Flour

*(parsnips, turnips, new potatoes, onions, baby carrots, cut in 1-inch
chunks)

Preheat oven to 450 F. Spray large, heavy nonstick roasting pan with
olive oil cooking spray. Add root vegeta- bles, vinegar, 2 Tsp
tarragon, 1/2 teaspoon thyme, garlic, salt and peppers; toss to coat.
Bake until vegetables begin to caramelize, about 30 to 45 minutes.
Add green beans and bake until vegetables are tender, about 10 to 15
minutes longer. Remove vegetables to a large bowl; cover to keep
warm. Add wine to pan, scraping brown bits off the bottom. Add
chicken; bake until throughly cooked, about 15 to 20 minutes. Add to
vegetables; cover again. Place roasting pan on top of range. Add
broth; bring to a simmer. Mix Hour with 1/2 cup water, stirring until
smooth; add to pan. Cook, stirring constantly, until smooth. Add
remaining tarragon and thyme. Return vegetables and chicken to pan;
toss to coat evenly. Heat through. Makes 6 servings.

MMMMM

Catalan Bean Stew

Recipe By : High-Flavor, Low-Fat Vegetarian Cooking, Steven Raichlen
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 red or brown dried chile peppers
– such as Pasilla or New Mexico Reds
– or 1 tbsp sweet paprika — Spanish or Hungarian
3 cups vegetable broth
2 medium onion — peeled quartered
4 ripe tomatoes
6 cloves garlic — peeled
2 country-style white bread
3 parsnips — diced
– or carrots
1 potato — peeled diced
1/2 cup flat-leaf parsley — finely chopped
2 cups fava beans — cooked
– (4 cups cooked favas)
– or 4 cups cooked lima beans
1 cup corn kernels — cooked
2 tablespoons sherry — or to taste
1 tablespoon sherry vinegar — or to taste
salt and freshly ground black pepper

Tear the chiles in half and remove the stems and seeds. Soak the chiles in
the stock for 1 hour or until soft. If using paprika, dissolve it in the
stock. Preheat the oven to 350 degrees.

Place the onions and tomatoes on a baking sheet lined with foil and roast
them for 20 minutes. Add the garlic and continue roasting for 20 minutes,
or until the garlic is soft and the onions are golden brown. Darkly toast
the bread in a toaster.

Transfer the chiles to a blender with a slotted spoon, reserving the
stock. Add the onions, tomatoes, garlic, and toast and puree until smooth,
adding stock as necessary to obtain a thick paste. Note: A blender works
better than a food processor for this purpose.

Transfer the chile mixture to a large, nonstick frying pan and cook over
medium heat, stirring often, for 3 minutes or until fragrant. Stir in the
reserved stock, parsnips, and potatoes and half the parsley and cook,
uncovered, stirring often, for 15 to 20 minutes, or until the vegetables
are just tender. The recipe can be prepared ahead to this stage.

Stir in the fava beans, corn, sherry, and vinegar and simmer for 5
minutes, or until the beans and corn are thoroughly heated. Correct the
seasoning, adding salt, sherry, or vinegar to taste. The mixture should be
highly seasoned. If the stew is too thick, add a little more stock. If too
thin, simmer the stew, uncovered, to evaporate the excess liquid.

Transfer the stew to a bowl or platter and sprinkle with the remaining
parsley. Rice or polenta would make a nice accompaniment.

This stew originally was topped with almonds which I omitted. I served
it over polenta and it was great! The recipe is a bit fussy but I think it was
worth the effort. Enjoy!

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Per serving: 691 Calories; 5g Fat (7% calories from fat); 33g Protein; 133g
Carbohydrate; 2mg Cholesterol; 1356mg Sodium
Food Exchanges: 6 Starch/Bread; 1 1/2 Lean Meat; 6 1/2 Vegetable; 1 Fat

Nutr. Assoc. : 2612 0 0 0 0 1514 0 1625 0 0 0 3771 0 0 0 0 0 0 0
_____

Bacon Cheddar Drop Biscuits

Recipe By : Gourmet Magazine 1988
Serving Size : 16 Preparation Time :0:00
Categories : Breads Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup onion — finely minced
4 slices crisply cooked bacon — finely minced
(reserve 2 tablespoons of bacon fat)
1 3/4 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold vegetable shortening
3/4 cup extra sharp Cheddar cheese — coarsely grated
2/3 cup milk

In a skillet, cook the onion in the reserved fat over moderately low heat,
stirring, until it is softened; let mixture cool. In a small bowl combine
the onion mixture with the finely minced (do this in a food processor) bacon;
season with freshly ground pepper. Into a bowl, sift together the flour, the
baking powder, the baking soda, and the salt. Add the shortening and blend
the mixture until it resembles coarse meal. Stir in the bacon mixture and
the Cheddar; add the milk and stir the mixture until it just forms a soft
sticky dough. Drop the dough by rounded tablespoons onto a buttered baking
sheet. Bake the biscuits in the middle of a preheated 425 oven for 15 to 17
or until pale golden brown. Makes about 16 biscuits.

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Title: FAVA BEANS AND PEAS
Categories: Side dish, Vegetables
Yield: 1 recipe

2 c Fresh or frozen fava beans
1 c Fresh or frozen peas
1 tb Olive oil
2 ea Garlic cloves, minced
1 tb Fresh anise, chopped
Salt pepper, to taste
Water

In a heavy pot, heat the olive oil and add the salt
garlic saute for a few minutes. The temperature
should be about medium high. Add the anise stir to
mix. Add the fava beans and mix well. Add salt, pepper
water; cover the pot with a tight fitting lid. Turn
down the heat let steam cook until tender.
Add the peas; stir to mix well. Cover again steam
until the peas are done, about ten minutes. Adjust
salt pepper serve.

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COOL CUCUMBER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Cucumbers
1/4 c Walnuts
1 Fennel or celery stalk
3 c Plain yogurt
1 tb Olive oil
—–GARNISH—–
Dill or parsley, chopped

Peel cucumbers. Blend in food processor with other
ingredients except the oil. Add oil drop by drop
while blending. Chill for 2 hours. Garnish with dill
or parsley.

Recipe developed by Ellen Ogden. In “The Cook’s
Garden” catalog, Vol. 9, No. 1. Spring 1992. Pg. 17.
Posted by Cathy Harned.

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