TRADITIONAL SOUTHERN BUTTERMILK BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1 tb Baking powder
3/4 ts Salt
1/2 ts Baking soda
5 tb Chilled solid vegetable
.shortening
1 c Buttermilk

1. Preheat oven to 425F. In a large bowl, sift
together flour, salt, soda, and powder. Using a pastry
blender or two knives, cut the shortening into the
flour mixture until coarse crumbs form. 2. Add the
buttermilk, tossing with a fork until a dough forms.
3. Turn the dough onto a lightly floured surface.
Gather into a disk. Knead lightly a few times until
smooth. (The dough may be made up to two hours ahead,
wrapped in plastic wrap, and refrigerated until ready
to use.) 4. Pat the dough to 3/4 inch thick. Using a
biscuit cutter or a glass dipped in flour, cut out the
biscuits. Place them, two inches apart, onto an
ungreased baking sheet. Gather dough trimmings, pat to
3/4 inch thick, and cut out more biscuits.
5. Bake until golden brown, about 12-15 minutes. Serve
hot.

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ARRABBIATA-STYLE SPAGHETI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
– G. Granaroli XBRG76A
1 lb Chitterlings mixed with
-pork (ask butcher)
10 Shelled walnuts (Puree with
-a little oil)
1/2 c Olive oil
4 Cloves garlic (crushed)
Salt and pepper to taste
1/4 ts Red paprika
1/2 c White wine
1/3 c Raisins
1 lb Spaghetti
Grated cheese

*Clean and chop chitterlings. Heat oil in pan. When
hot fry chitterlings and pork with garlic, paprika and
pepper for 5 min. Blanche raisons, drain and add to
pan with walnut puree. Add wine. Stir well and puree
in blender until smooth. Serve over hot cooked
spaghetti. Top with cheese.

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Title: Pizza Dough – Roman Focaccia
Categories: Pizza
Servings: 6

2 pk Fast-rising dry yeast
2 c Tepid (90F) water
2 tb Sugar
4 tb Olive oil
1/2 c Oil
1 ts Salt
5 1/2 c Unbleached white flour
3 Cloves garlic, crushed
1/4 c Olive oil for topping (if
-making focaccia only)
1 tb Whole rosemary (ditto)
1 tb Kosher salt (ditto)

From: Ted Taylor

The following recipe is for “focaccia Romana,” or Roman focaccia, from Jeff
Smith’s “The Frigal Gourmet Cooks Three Ancient Cuisines.” He recommends
it as the best dough for a pizza crust he’s run across, and I must say it
is both

very easy and VERY good to eat. I halved the following recipe (but used
the full amount of garlic, plus 2 c of meaty red sauce, about 4 oz. of
pepperoni, 8-9 fresh mushrooms and 8 ounces of whole-milk mozzarella) and
the results were great. Lacking quick-rise yeast, I used regular yeast and
just ate a little later — no problem there. And of course, I made the
dough into a pizza instead of a plain focaccia (which is like a thick pizza
(also round, but thicker) but without toppings.

Dissolve the yeast in the tepid water. Add the sugar, olive oil, oil, and
salt. Mix in 3 c of the flour and whip until the dough begins to leave the
sides of the mixing bowl, about ten minutes [!!]. I [Smith] use my
KitchenAid mixer for the whole process.

Mix in the remaining flour by hand or with a dough hook and knead the dough
until it is smooth. Allow the dough to rise twice, right in the bowl, and
punch down after each rising.

Oil 2 baking sheets, each 13 inches by 18 inches, and divide the dough
between the 2 pans. Using your fingers, press the dough out to the edges
of each pan. Allow to rise for about 30 minutes and brush with the crushed
garlic mixed with the oil for topping. Sprinkle the rosemary and kosher
salt on top.

Bake at 375 degrees for about 30 minutes.

MMMMM

Title: Kolachki
Categories: Cookies, Russian, Holiday
Yield: 6 servings

———————cookie
Dough————–
——————-
1/2 lb Cream cheese
-(at room temperature)
1/2 lb Butter (at room
-temperature)
3 c Flour
1 x Walnut filling, below
-or
12 oz Poppy seed filling
-(1 can)
——————–
————walnut — €
Filling————
——————–
1 lb Walnuts, finely ground
1 Egg
1 c Sugar
Water

Mix butter and cream cheese until smooth. Add flour and mix again until
smooth. Making this dough is easy with a food processor, hard with a
mixer.

Roll dough into 3 balls. Refrigerate dough to keep it from drying out.
The
dough can be refrigerated for 1-2 hours, but it is not necessary. Roll
out
1 ball at a time and flour lightly. Roll dough out in flour or
granulated
sugar so it doesn’t stick.

Cut dough into squares or circles using cookie or biscuit cutter. Add
about a teaspoon of filling. Roll squares into “logs.” Fold circles over
and seal with a fork. Bake at 375 degrees F. for 10-15 minutes or until
lightly browned.

MAKE FILLING: Mix all ingredients together. Add water to obtain a
sticky
consistency.

NOTES:

* Russian Cookies — This recipe is from Mrs. Malinch, my little
sister’s
high school Russian teacher. I usually make this recipe at Christmas or
Easter.

My favorite fillings are poppy seed and walnut. A recipe for the walnut
filling is included. The poppy seed filling can be found canned (Solo
brand) in either the gourmet or cake section of most grocery stores.
Yield:
6 dozen Kolachki.

* The kolachki are delicate, so do not throw them in a plastic bag or
pile
high in a jar as you would cookies. The kolachki can be frozen.

Difficulty: moderate, the assembly requires nimble fingers.
Time: 30 minutes preparation, up to 2 hours cooling, 15 minutes
baking.
Precision: measure carefully.

Laura Scarbro
c/o David Scarbro
Integrated Solutions, Inc. Boulder, Colorado
{ucbvax|hao|allegra}!nbires!fred!hds

Copyright (C) 1986 USENET Community Trust

—–

Shrimp Greek style *****

Recipe By : 60 Minute Gorumet
Serving Size : 4 Preparation Time :20:00
Categories : Ethnic Seafood
Pasta Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1 teaspoon garlic — finely chopped
2 cups tomatoes — peeled seeded
1/2 can white wine, dry
salt and pepper
1/4 cup basil, fresh — chopped
1 teaspoon oregano, dried
1 1/2 pounds shrimp, fresh — devained
1/8 teaspoon red pepper flakes
1/2 pound feta cheese — crumbled

Heat 2 tablespoons of the oil in a skillet and add the garlic. Cook briefly,
stirring, and add the tomatoes. Cook about 1 minute and add the wine, salt,
and pepper. Add the basil and oregano. Cook over moderate heat about 10
minutes.
Heat the remaining 3 tablespoons of oil in a large skillet and add the shrimp.
Cook quickly, about 1 minute, just until shrimp turn red. Stir as they cook.
Sprinkle with red pepper flakes. Preheat oven to 400 degrees. Spoon the shrimp
and any pan juices into a small baking dish. Sprinkle the shrimp with the
crumbled feta sheese and spoon the tomato sauce over.

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Nutr. Assoc. : 0 0 0 1638 0 0 1016 4928 0 0

Title: Glazed Sweet Onions
Categories: Appetizers
Yield: 6 servings

2 lg Spring sweet onions,
-approximately 1 pound each
2 tb Butter
1/4 c Packed light brown sugar
1 t Dried thyme
Salt to taste
Pepper to taste
1 tb Water
1 t Cornstarch

Peel and cut onions into three slices each; set aside. Place butter
in a 2-quart rectangular glass dish; microwave on high 30 seconds or
until melted. Tilt dish to coat with melted butter. Combine sugar,
thyme, salt and pepper; sprinkle over butter. Place onion slices in
dish; cover with vented plastic wrap. Redistributing and turning,
slices over midway through cooking, microwave on high 10 minutes.

Pour liquid into a 1-cup glass measure while onions stand covered 5
minutes. Combine water and cornstarch; add to liquid in glass measure.
Stirring midway through cooking, microwave on high 1 1/2 minutes, or
until thickened. Pour over onion slices to serve.

Nutrient data per serving: 104 calories; 1 gram protein; 3.5 grams fat
(32% of total calories); 18 grams carbohydrates; 2 grams dietary
fiber; 10 milligrams cholesterol; 183 milligrams sodium.

MMMMM

Title: Beef ‘N Barley Dinner
Categories: Main dish
Yield: 5 servings

1 lb Lean ground beef
1/2 c Chopped green pepper
1/2 c Chopped onion
1 Garlic clove; minced
2 1/2 c Water
16 oz Canned tomatoes, chopped
— (undrained)
6 oz Tomato paste
3/4 c Medium QUAKER Barley*
1 tb Sugar
1/2 ts Salt (optional)

In a 4-quart saucepan or Dutch oven, brown ground beef. Add green pepper,
onion and garlic. Cook until onion is tender; drain. Add remaining
ingredients. Bring to a boil. Reduce heat to low; cover. Simmer 45 to
50 minutes or until barley is tender, stirring occasionally.

Five 1-cup servings

*NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley for
medium barley. Prepare recipe as directed above except simmer 15 to 20
minutes or until barley is tender, stirring occasionally.

Nutrition Information: 1 cup
* Calories 340
* Protein 23g
* Carbohydrate 37g
* Fat 12g
* Cholesterol 55mg
* Dietary Fiber 6g
* Sodium 475mg
* Percent Calories from Fat: 31%

Exchanges: Starch/Bread 1, Meat 2, Vegetable 3-1/2

Source: Quaker’s Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

Crab Cocktail

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

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

2 c Canned crabmeat,picked over

1 tb Seasoned mayonnaise

2 Juice of limes

Salt to taste

Coarsely ground black pepper

1 ts Fresh tarragon leaves,choped

1 ts Parsley

1. Mix crabmeat with just enough mayonaisse to moisten.

2. Add lime juice, salt and a generous grinding of pepper; mix well.

3. Spoon crabmeat mixture into small glass cups set in crushed ice.

4. Sprinkle chopped tarragon over each cocktail and serve.

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Title: RHUBARB HEAVENLY HASH
Categories: Desserts, Fruits/nuts
Yield: 5 servings

1 c Cream, whipping
2 tb Confectioners sugar
1/2 ts Vanilla
1/2 c Marshmallows, minature
1 1/2 c Rhubarb sauce, thickened
2 tb Almonds; whole, toasted

In a medium bowl with electric mixer, beat cream, sugar, and vanilla
until stiff peaks form. Fold in marshmallows. In a 1 quart compote
dish, layer 1/4 of the cream, 1/3 of Rhubarb sauce, and 1/4 of
almonds. Repeat twice. Top with remaining cream and almonds.
Refrigerate until ready to serve.

~–

—–

CUCUMBER-CREAM SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 medium Cucumbers, peeled, seeded — and chopped (3 cups)
1 small Onion — chopped (1/4 cup)
3 tablespoons Butter or margarine
1/4 cup All-purpose flour
3 cups Chicken broth
1 cup Whipping cream

In 2-qt saucepan cook cucumbers and onion, covered, in butter or margarine
about
15 minutes or till tender.
Stir in flour. Add chicken broth and whipping cream; cook and stir till
thickened and bubbly. Pour half the mixture into blender container or food
processor.
Cover and blend till mixture is smooth. Set aside.
Repeat with remaining mixture. Cover and chill.
Garnish with additional cucumber slices, if desired.
Makes 10 to 12 servings.

Microwave Cooking Directions: Use ingredients as listed above. In a 2-quart
nonmetal bowl or casserole place cucumbers, onion, and butter or margarine.
Cover with waxed paper and cook in a countertop microwave oven on high power
about 7 minutes or till onion is tender. Stir in flour. Add chicken broth and
cream.
Cover and micro-cook 8 minutes or till thickened and bubbly, stirring every
two
minutes. Blend half the mixture in blender container or food processor till
smooth. Set aside; repeat with remaining. Cover and chill. Serve as directed
above.

Recipe From: Better Homes and Garden, Soups Stews Cook Book Copyright 1978
by
Meredith Corporation, Des Moines, Iowa

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