SOURDOUGH BUTTERMILK BISCUITS AND SCONES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sourdough start
1 c Buttermilk
3 c 1 flour, possible 4 cups
1 Egg
3 tb Oil
1 tb Sugar (ole uses 2 or 3 tb su
-gar)
1 t Salt
2 ts Baking powder
1 t Soda (1 1/2 or 2 tsp. if sta
-rt is real sour)

The night before, or three to four hours before
you intend to prepare these, combine sourdough start,
buttermilk and 1 cup of the flour in a large bowl.
Cover and let stand at room temperature. When ready to
use, add egg and oil; stir well. Combine sugar, salt,
baking powder and soda; sprinkle over top of batter.
Fold in then add as much of the remaining flour to
make a dough you can still stir (2 to 3 cups should do
it).
To make Scones, dump batter out on a heavily
floured board; sprinkle flour over top and roll out.
Cut out scones. Allow scones to rise a few minutes
then fry on both sides in hot oil until golden brown.
For Biscuits, add enough flour to make moderately
stiff, so you can knead dough. Knead a few minutes
then roll and cut out biscuits. Drop both sides in oil
or melted butter and place on cookie sheet. Let rise
for an hour then bake at 375 degrees for 25 minutes.

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Title: Apricot Almond Squares
Categories: Cookies
Yield: 3 dozen

18 1/4 oz Pkg yellow cake mix
-with pudding
1/2 c Butter or margarine, melted
1/2 c Finely chopped almonds
1 1/2 c Apricot preserves, divided
8 oz Pkg cream cheese, softened
1/4 c Sugar
2 tb All-purpose flour
1/8 ts Salt
1 lg Egg
1 ts Vanilla extract
1/2 c Flaked coconut

Combine yellow cake mix and butter in large bowl. Beat
at low speed until crumbly with an electric mixer.
Stir in almonds. Reserve 1 cup crumb mixture.

Press remaining crumb mixture into a greased
13x9x2-inch baking pan. Carefully spreak 1 cup
preserves over crumb mixture, leaving a 1/4 inch
border.

Beat cream cheese at medium speed with an electric
mixer until smooth; add remaining 1/3 cup preserves,
sugar, and next 4 ingredients, beating well. Carefully
spread cream cheese mixture over top of preserves.

Combine 1 cup reserved crumb mixture and coconut;
sprinkle over cream cheese mixture.

Bake at 350F for 30 minutes or until golden brown and
center is set. Cool completely in baking pan on a wire
rack. Cut into squares. Store in refrigerator.

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Title: Cuban Lunch
Categories: Candies
Yield: 75 servings

12 oz Pkg pure chocolate wafers
12 oz Pkg peanut butter chips
7 oz Pkg crushed regular potato
-chips
1 c Chopped peanuts

This sweet treat is excellent for Christmas or large buffets –
anytime you want to serve a special dessert nibble.

Melt chocolate wafers and peanut butter chips. Mix in peanuts and
potato chips. Spoon or pour into small paper baking cups. Store in
the refrigerator. Makes 75.

Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens

MMMMM

Creamy Carrot Soup

Recipe By : THE BALTIMORE SUN
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables
Low-Cal Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups carrots — Peeled, sliced
1 1/2 cups chicken broth
1 medium Onion — coarsely chopped
2 tablespoons rice
1 pinch Grated nutmeg
salt and pepper
grated lemon peel

Place all of the soup ingredients in a medium saucepan. Bring to a boil,
cover, reduce the heat and simmer until the vegetables and rice are tender,
about 20 minutes.
Cool slightly and puree the mixture until smooth. Just before serving,
adjust the seasonings. Reheat the soup, garnish as desired and serve hot.

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Title: Nero Wolfe’s Yorkshire Buck
Categories: Cheese/eggs
Yield: 6 servings

1 tb Butter
1 lb Cheshire cheese, grated
1 c Ale (not beer)
7 lg Eggs
1/4 ts Salt
1 ts Dry mustard
2 ds Tabasco
6 sl Canadian back bacon
3 English muffins
2 tb Dijon mustard

Melt the butter in the top of a double boiler. Add the cheese and as it
begins to melt, add the ale slowly, stirring constantly. Beat 1 of the eggs
and add it, along with the salt, dry mustard, and Tabasco. Continue to stir
until the cheese is melted and the mixture is smooth. Lower the heat and
keep hot. Poach the remaining 6 eggs and keep them warm while you fry the
bacon on a griddle. Split and toast the English muffins and spread them
with a thin coating of Dijon mustard. Put the muffins on a serving plate,
pour on the cheese, and top with a slice of bacon, a poached egg, and some
more cheese. Serve as hot as possible. Run the muffins under a hot broiler
to glaze the tops, if you like.
(The Doorbell Rang)

Source: The Nero Wolfe Cookbook by Rex Stout
: The Viking Press, Inc.
: 625 Madison Avenue, New York, NY 10022
: ISBN 670-50599-4
: Library of Congress #72-75754
: 1973

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Title: Date and Nut Bread
Categories: Bread Osg1966
Servings: 1

1 c Dates; chopped
1 c Water; boiling
1 ts Soda
1 c Sugar
1 ea Egg; beaten
2 c Flour
1 ts Baking powder
1/2 c Nut meats; chopped

Add soda and boiling water to dates. Let stand and cool. Then mix with
remaining ingredients. Bake in moderate oven 1 hour. Bake in long loaf
bread pan.

Note: No exact temperatur give. Moderate oven is 350 – 400 F.
Source: Cora Van Allen, Bugby Grange, Astabula County, Oh
Mabel Purdy, Pleasent Grange, Knox County, OH
—–

2/3 c. water
1/4 c. white wine vinegar
3 T. powdered fruit pectin
1 T. snipped fresh dill
1 t. sugar
1/4 t. garlic powder
1/4 t. dry mustard
1/4 t. pepper
In a screw-top jar, combine all ingredients. Cover; shake. Chill up to 3
days. Shake before serving. Makes 1 1/4 cups.

Title: Bean-Vegetable Combo
Categories: Salads
Yield: 2 servings

1/3 c Onion, chopped
1/2 c Carrot, diced
1 Bay leaf
1 ts Margarine
2 c Cabbage
-(cut in 1-inch pieces)
1/4 ts Salt
1 ds Pepper
1 ds Garlic powder
1 c Dry pea (navy) beans
-cooked, unsalted, drained*
2 tb Bean cooking liquid
-OR- water
1 tb Green pepper
-(finely chopped)

2 servings of about 1 cup each 80 calories per serving with
bean liquid 66 calories per serving with water

1. Stir-fry onion, carrot, and bay leaf in margarine in
hot frypan for 5 minutes.

2. Stir in cabbage. Sprinkle with seasonings. Cover and
cook over low heat until cabbage is tender but
crisp–about 5 minutes.

3. Add remaining ingredients. Heat to serving
temperature–about 5 minutes. Stir as needed to prevent
sticking.

4. Remove bay leaf.

*NOTE: 1 cup canned navy beans, drained, may be used in
place of cooked dried beans; then omit salt in step 2.
About 196 calories per serving with bean liquid; 180 with
water.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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Salmon Chowder

Recipe By : Heather_Strenzwilk.Roch811sd@XEROX.COM – EAT-L
Serving Size : 4 Preparation Time :0:00
Categories : Chowder Fish / Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small onion — chopped fine
1/2 cup celery — diced
1/4 cup green pepper — diced
cooking oil
1 cup water
1 small can red salmon — do not drain
3 small potatoes — chopped
1 cup milk
1 cup cream
2 tablespoons butter

Saute celery, onion and green pepper in oil. Add with potatoes and 1 cup water
and cook until potatoes are tender. Remove all skin and bones from salmon and
add along with juice to 1 cup milk and 1 cup cream. Let simmer 1 hour and add
2 tablespoons butter. Continue to simmer, do not boil, until ready to serve.

Sprinkle with paprika for added color.

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NOTES : MasterCook formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website
http://members.aol.com/garhow/cooking

SPANAKOPITA (VEGAN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Phyllo dough
2 tb Olive oil
2 Garlic cloves — minced and
-pressed
1 1/2 c Onion — cut small
2 tb — water, as needed,
to pre-
-vent sticking
2 lb Spinach, fresh or frozen
—–FILLING—–
10 oz Tofu, silken firm OR
1 1/4 c Tofu, soft — crumbled small
1/4 c Lemon juice
1/4 c Nutritional yeast flakes
1/4 c Tahini, raw
3 tb Bragg liquid aminos or
-tamari
2 ts Basil
1 t Thyme
1/2 ts Nutmeg

Thaw 1 page Phyllo dough. In a large fying pan, heat
olive oil. Add the garlic clove, onion and water and
saute until tender (8-10 minutes). Add spinach; cover
and cook until wilted (2-3 minutes).

In a medium bowl, put the tofu, lemon juice,
nutritional yeast flakes, raw tahini, Aminos or
tamari, basil, thyme and nutmeg and stir, Add the
sauteed onions and spinach and stir. Lay thawed phyllo
dough flat on dry surface and cover with damp towel to
prevent drying out.

With pastry brush, lightly brush 7 sheets of filo
with olive oil and layer in bottom of lightly oiled 2
x 7 x 12-inch glass baking dish. Edges of dough may
come up sides. If dough tears, use it anyway, except
top layer, which should not be torn for best
appearance.
Spread tofu spinach filling evenly over top of
layered dough. Fold edges of dough over top of filling.
Lightly brush 7 more sheets of phyllo dough down into
sides of dish. Score top layer of phyllo with sharp
knife to show serving-size pieces. This will make it
easier to cut later. Bake, uncovered, at 350 degrees
until golden brown on top (20-30 minutes). Serve hot
or cold.

Triangles: To make Spanakopita into little triangles
(good for appetizers or finger food for picnics and
travel), lay thawed phyllo dough flat on dry surface.
Cut sheets of dough into 3 strips (about 3 1/2 x 12
inches) and cover with damp towel to prevent drying
out. Take 2 strips of dough; brush lightly with olive
oil and lay on top of each other. Put 1-2 tablespoons
tofu spinach filling on bottom edge of dough. Fold
dough over filling in triangle shape so corner touches
opposite long side. Cut triangle loose. Continue
folding like a flag, keeping triangle shape. Lightly
brush top with olive oil. Repeat until tofu spinach
filling is used up. Put on lightly oiled cookie sheet;
bake at 350 degrees until golden brown on top (15-20
minutes).

Recipes for a New America by John Robbins and Jia
Patton/MM by DEEANNE

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