Title: Mom’s Buttermilk Biscuits
Categories: Rolls, Breads
Yield: 10 Biscuits

—————————- 4/5/94—————————-
2 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/4 c Shortening
3/4 c 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.

From: Posted by: Debbie
Carlson (PHHW01A) – Prodigy

—–

NAVY BEAN BORSCH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dry navy beans
2 1/2 lb Lean beef
1/2 lb Slab bacon
10 c Cold water
1 Bay leaf
1/2 c Sour cream
8 Whole peppercorns
2 cl Garlic
2 tb Dried parsley
1 Carrot
1 Celery stalk
1 lg Red onion
1 t Salt (optional)
8 Beets for soup
2 sm Beets
2 c Shredded green cabbage
2 lg Sliced leeks
3 md Potatoes, cut into 1/8’s
1 cn (1 lb 13 oz) tomatos
1 tb Tomato paste
3 tb Red wine vinegar
4 tb Sugar
1 lb Kielbasa (optional)
2 tb Flour
1 tb Melted butter

Cover beans with water and allow to soak overnight:
cook until tender; drain; set aside. Place beef, bacon
water in large soup pot;bring to a boil. Skim fat
from surface. Add bay leaf, peppercorns, garlic,
parsley, carrot, celery, onion salt. Cover simmer
over low heat for about 1 1/2 hours. Scrub beets for
soup cook in boiling water until tender, about 45
minutes; drain and discard water; cool. Peel and cut
each beet into eights. Scrub small beets; grate; cover
with water to soak. Remove meat from soup; set aside.
Strain soup into anothe pot and add cooked beats,
cabbage, leeks, potatoes, tomatos, tomnato paste,
vinegar, sugar, beef bacon. Bring to a boil and
simmer 45 minutes. Cut kielbasa into chunks and add
with navy beans to soup. Simmer 20 minutes more. Mix
flour and butter together to form paste. Stir into
soup to thicken slightly. Strain raw beets, saving
liquid and discarding beets. Add beet liquid to soup.
Additional sugar or vinegar may be added for sweeter
or more sour flavor. Slice meat and arrange in
individual soup bowls. Pour hot soup with vegetables
over meat. Garnish each serving with a dollop of sour
cream, if desired.

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Elegant Almond Tart

Recipe By : ?
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup sugar — 1/2
1/2 cup heavy cream
1 teaspoon orange peel — grated
1/4 teaspoon almond extract
1 cup almonds — sliced
optional-whipped cream

Use a pre-made pie crust. Line the tart pan and generously prick the

bottom of the crust. Cut off excess crust. Also allow for some shrinkage

of the sides of the crust. Cook according to package directions.

Combine sugar cream, peel, extract and almonds; Let stand 15 minutes.

Pour into cooled shell. Bake in middle of the oven @ 400* 25-30 min.

until golden brown. Serve with w. cream if desired. Makes 8-10 servings.=

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Serving Ideas : Use an 8-9″ removable bottom tart pan.

NOTES : Simmer Savor 4/19/95
Excellent!

POLENTA AL RADICCHIO AI FERRI (POLENTA GRILLED RADICCHI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Italian
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Polenta, cooked as above
Olive oil
1 md Head radicchio
1/4 c Olive oil
Salt pepper
Vinegar, optional

Preheat a broiler or fire up a grill. Cut the cooled polenta into 1
1/2″ X 3″ rectangles brush lightly with olive oil. To grill, cook
the polenta until it is lightly crispy marked with the
characteristic brown stripes on both sides. To broil, set thepolenta
on a broiler pan about 4″ from the heat broil, turning once, until
the slices are golden slightly crisp at the edges. Remove set on
a platter.
While the polenta is broiling, discard any bruised outside leaves of
the radicchio, cut it in half lengthwise then cut into quarters.
Wash dry each piece carefully. Drizzle half the olive oil over the
radicchio season with salt pepper. Set on an oiled broiler or on
the barbecue. As the radicchio begins to soften darken in colour,
turn it to broil evenly.
Using your fingers or a knife, tear or cut the grilled radicchio into
small pieces. Arrange over the polenta drizzle with the rest of the
olive oil vinegar if you desire. Taste for salt. Add freshly
ground pepper serve hot or at rom temperature.

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CHILE CHEESE CORNBREAD MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cornmeal
(blue or yellow)
1 c Flour
1/4 c Sugar
1 tb Baking powder
1 t Salt
1 Egg, beaten
1 c Milk
1 1/2 tb Butter
1 Onion, diced
1/4 c Poppy seeds
1 Can diced chiles,
Or fresh
1/4 lb Cheddar cheese,
Shredded

Melt butter in pan, add onions and saute until nicely
brown. Take off head, add poppy seeds. In bowl
combine dry ingredients and cheese and chiles.
Combine egg and milk and add to dry stuff. Beat until
mixed. Add onions and poppy seeds. Put into 12 muffin
papers and bake at 400 degrees for 15-20 minutes or
until brown. Additional cheese can placed on top of
muffins if desired. WALT

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Honey Yogurt Dumplings with Apples

Recipe By : National Honey Board
Serving Size : 8
Preparation Time: 0:00
Categories : Spring Celebration fruit dessert

Amount Measure Ingredient — Prep
——– ——————– ——————
4 cups apple slices
2 cups cranberry juice
1/2 cup honey
1 cinnamon stick
1/4 teaspoon ground nutmeg
1 cup flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 egg
6 tablespoons plain yogurt
1 tablespoon honey
1 tablespoon milk
1 teaspoon grated orange peel

Combine apples, juice, honey, cinnamon stick and nutmeg in heavy skillet; mix
well and bring to boil. Reduce to simmer; drop tablespoonful of Dumpling
Batter over hot apple mixture. Cover and simmer 15 to 20 minutes or until
dumplings are cooked throughout and wooden pick inserted in center comes out
clean.
Dumpling Batter: Combine flour, baking powder, ground cinnamon and salt in
mixing bowl. Mix together egg, plain yogurt, 1 tablespoon honey, milk, and
grated orange peel in separate bowl; stir into flour mixture to form moist
batter.

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Creole Corn Muffins

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Creole Breads

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

2 Eggs,beaten

1 1/2 c Milk

3/4 c Vegetable shortening,melted

2 tb Bell pepper,chopped

2 tb Onion,chopped

2 tb Pimiento,chopped

3/4 c American cheese,grated

3/4 c Cheddar cheese,milk,grated

2 1/2 c Flour,all-purpose

1 ts Salt

2 tb Baking powder

2 tb Sugar

2 tb Cornmeal

1. Mix eggs, milk and shortening.

2. In another bowl, combine remaining ingredients.

3. Add milk mixture and stir just to mix (there will be lumps).

4. Pour into greased muffin cups and bake in preheated 400’F. oven 25 to 30

minutes, or until done.

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BANANA OAT BRAN MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c All-purpose or unbleached
White flour
1 c Oat bran
1 t Baking powder
1 t Baking soda
1/2 ts Ground cinnamon (I used 1
ts -I plan to increase more)
1/4 ts Ground ginger (I used 1/2
ts )
1/8 ts Salt (I omitted-usual for
Me)
1 lg Egg white (I omitted-dumb
Question but what purpose
Does it serve?)
1 c Buttermilk (I used 1%-is
There a real difference?)
1/4 c Packed light brown sugar
1 lg Ripe banana, mashed (I used
2 Medium)
2 tb Canola or safflower oil (I
Used corn oil-Mazola)
1 tb Mild honey, such as clover
(I omitted)
1/2 ts Grated orange zest (I
Omitted-what is it?)

Preheat the oven to 400. Coat 12 standard muffin tin
cups with nonstick spray (I use large paper muffin
cups). In a medium bowl, combine the flour, oat bran,
baking powder, baking soda, cinnamon, ginger and salt.
Mix well. Add the egg white, buttermilk, sugar,
banana, oil, honey and orange zest. Stir just until
the dry ingredients are moistened; do not overmix.
Didvide the batter evenly among the muffin cups. Bake
on the center oven rack for 14 to 17 minutes, or until
the tops are light brown. Loosen the muffins by
rapping the pan sharply against the edge of the
counter. Remove them immediately to a wire rack. Cool
for 10 to 15 minutes before serving.

Per muffin: 118 calories, 3.1 g. total fat (24% of
calories),0.4 g. saturated fat, 1mg. cholesterol.
(With my revisions, each muffin has 122 calories, 2.7
g. total fat (20% of calories).

Recipe by: Anne Proulx Converted to MM by Donna Webster
donna@webster.demon.co.uk

– – – – – – – – – – – – – – – – – –

Title: Apple-Banana Crunch Pie
Categories: Pies, Apples
Yield: 8 servings

3 md Apples; cut in chunks
2 md Bananas; cut into chunks
2 tb Lemon juice
1 c All purpose flour
1/2 c Sugar
1/2 c Brown sugar; packed
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 c Butter or margarine; soften
1 9″ pastry shell; unbaked

Combine fruits and lemon juice; let stand 10 minutes. Combine flour,
sugar and spices; cut in butter till crumbly. Arrange fruit in pastry
shell. Sprinkle with crumb mixture. Bake at 400~F for 35-40 minutes.
Cover top lossely with foil if crumb mixture browns too quickly. Cut
in wedges to serve.

MMMMM

Lentil Stew

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :2:00
Categories : Beans Soups Stews
Vegetarian Healthy And Hearty

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried lentils — washed, picked over
2 quarts water
2 whole celery stalks — chopped
1 medium onion — chopped
2 whole carrots — chopped
1 clove garlic — minced
1 bay leaf
1/4 teaspoon thyme
1/2 cup red wine
1 can plum tomatoes

In a large soup kettle, combine all ingredients except wine and tomatoes.
Bring to a boil and simmer, over low heat for 1-1/2 hours. Add wine and
tomatoes and simmer 20-30 minutes more.

– – – – – – – – – – – – – – – – – –

Per serving: 219 Calories; 1g Fat (3% calories from fat); 17g Protein; 36g
Carbohydrate; 0mg Cholesterol; 97mg Sodium

Serving Ideas : Serve with a dollop of sour cream.

NOTES : * Better if made with vegetable stock. For non-vegetarians, beef,
corned beef, or ham stock may be used.