Cold Lunch Biscuits

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
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1 pint milk
3/4 cup shortening
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
Enough flour to make stiff dough

Mix and knead well. Mold into small biscuits. Bake at 350 degrees until brown
about 20 minutes Keeps for several weeks in tight container.

Mother of Louise Rollins

Posted to bbq-digest V5 #

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( BREAD MIX )

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Mixes
Breads Tested

Amount Measure Ingredient — Preparation Method
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-JOY QUIRK (HFTC65A)
20 c Bread flour — (5 lbs)
1 1/4 c Sugar
4 ts Salt
1 c Instant nonfat dry milk.

I have my own homemade “best bread mix”. After the initial mixing
which only takes a few minutes, the rest is as easy as the store
bought.

Combine all ingredients in a large bowl. Stir together to distribute
evenly. Put in a large airtight container. Label. Store in a cool,
dry place. Use within 6 to 8 months. Makes about 22 cups of mix.

Formatted by Elaine Radis BGMB90B; JUNE, 1993

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ENSURING SAFE CANNED FOODS (PART 1 OF 2)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Information

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

Growth of the bacterium Clostridium botulinum in
canned food may cause botulism–a deadly form of food
poisoning. These bacteria exist either as spores or as
vegetative cells. The spores, which are comparable to
plant seeds, can survive harmlessly in soil and water
for many years. When ideal conditions exist for
growth, the spores produce vegetative cells which
multiply rapidly and may produce a deadly toxin within
3 to 4 days of growth in an environment consisting of:

* a moist, low-acid food
* a temperature between 40 degrees F and 120 degrees F
* less than 2 percent oxygen

Botulinum spores are on most fresh food surfaces.
Because they grow only in the absence of air, they are
harmless on fresh foods.

Most bacteria, yeasts, and molds are difficult to
remove from food surfaces. Washing fresh food reduces
their numbers only slightly. Peeling root crops,
underground stem crops, and tomatoes reduces their
numbers greatly. Blanching also helps, but the vital
controls are the method of canning and making sure the
recommended research-based process times, found in
these guides, are used.

The processing times in these guides ensure
destruction of the largest expected number of
heat-resistant microorganisms in home-canned foods.
Properly sterilized canned food will be free of
spoilage if lids seal and jars are stored below 95
degrees F. Storing jars at 50 degrees F to 70 degrees
F enhances retention of quality.

FOOD ACIDITY AND PROCESSING METHODS

Whether food should be processed in a pressure canner
or boiling-water canner to control botulinum bacteria
depends on the acidity in the food. Acidity may be
natural, as in most fruits, or added, as in pickled
food. Low-acid canned foods contain too little acidity
to prevent the growth of these bacteria. Acid foods
contain enough acidity to block their growth, or
destroy them more rapidly when heated The term “pH” is
a measure of acidity; the lower its value, the more
acid the food. The acidity level in foods can be
increased by adding lemon juice, citric acid, or
vinegar.

Low-acid foods have pH values higher than 4.6. They
include red meats, seafood, poultry, milk, and all
fresh vegetables except for most tomatoes. Most
mixtures of low-acid and acid foods also have pH
values above 4.6 unless their recipes include enough
lemon juice, citric acid, or vinegar to make them acid
foods. Acid foods have a pH of 4.6 or lower. They
include fruits, pickles, sauerkraut, jams, jellies,
marmalades, and fruit butters.

Although tomatoes usually are considered an acid food,
some are now known to have pH values slightly above
4.6. Figs also have pH values slightly above 4.6.
Therefore, if they are to be canned as acid foods,
these products must be acidified to a pH of 4.6 or
lower with lemon juice or citric acid. Properly
acidified tomatoes and figs are acid foods and can be
safely processed in a boiling-water canner.

Botulinum spores are very hard to destroy at
boiling-water temperatures; the higher the canner
temperature, the more easily they are destroyed.
Therefore, all low-acid foods should be sterilized at
temperatures of 240 degrees to 250 degrees F,
attainable with pressure canners operated at 10 to 15
PSIG. PSIG means pounds per square inch of pressure as
measured by gauge. The more familiar “PSIG”
designation is used hereafter in this publication. At
temperatures of 240 degrees to 250 degrees F, the time
needed to destroy bacteria in low-acid canned food
ranges from 20 to 100 minutes. The exact time depends
on the kind of food being canned, the way it is packed
into jars, and the size of jars. The time needed to
safely process low-acid foods in a boiling-water
canner ranges from 7 to 11 hours; the time needed to
process acid foods in boiling water varies from 5 to
85 minutes.

PROCESS ADJUSTMENTS AT HIGH ALTITUDES

Using the process time for canning food at sea level
may result in spoilage if you live at altitudes of
1,000 feet or more (Plate 2). Water boils at lower
temperatures as altitude increases. Lower boiling
temperatures are less effective for killing bacteria.
Increasing the process time or canner pressure
compensates for lower boiling temperatures.

Therefore, when following canning directions in this
series, select the proper processing time or canner
pressure for the altitude where you live. If you do
not know the altitude, contact your local county
Extension agent. An alternative source of information
would be the local district conservationist with the
Soil Conservation Service.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Title: CHOCOLATE LACE CORNUCOPIAS
Categories: Cookies
Servings: 30

1/2 c Firmly packed brown sugar
1/2 c Corn syrup
1/4 c Margarine or butter
4 Squares BAKER’S Semi-Sweet
-Chocolate
1 c All-purpose flour
1 c Finely chopped nuts
Whipped cream or COOL WHIP
-Whipped Topping, thawed

Heat oven to 350’F. Microwave sugar, corn syrup and margarine in large
microwavable bowl on HIGH 2 minutes or until boiling. Stir in chocolate
until completely melted. Gradually stir in flour and nuts until well
blended. Drop by level tablespoonfuls 4″ apart, onto foil-lined cookie
sheets.

Bake 10 minutes. Lift foil and cookies onto wire racks. Cool 3-4 minutes
or until cookies can be easily peeled off foil. Remove foil; finish
cooling cookies on wire racks that have been covered with paper towels.

Place several cookies, lacy side down, on foil-lined cookie sheet. Heat at
350’F. for 2-3 minutes or until lightly softened. Remove from foil, 1 at a
time, and roll, lacy side out, to form cones. Cool completely. Just before
serving, fill with whipped cream.

Makes about 30 cornucopias.

Prep time: 20 minutes. Baking time: 12-13 minutes.

SAUCEPAN PREPARATION: Mix sugar, corn syrup and margarine in 2 quart
saucepan. Bring to boil over medium heat, stirring constantly. Remove from
heat; stir in chocolate util completely melted. Continue as directed.

MMMMM

6 oz. frozen concentrated orange juice
1 cup milk
1 cup water
2 tablespoons sugar
2 teaspoons vanilla
12 ice cubes

Put all ingredients in blender and blend until
smooth. Enjoy!

From: connally@vms.cis.pitt.edu
Date: 15 Sep 95 10:07:04 EDT

SHERON’S BISCUITS

4 c. White Lily self-rising flour
1/2 c. lard
1 3/4 – 2 c. buttermilk
bacon grease

Cut lard into flour. Stir in buttermilk, being careful not to
overmix. The dough should be fairly wet and sticky. Sprinkle
extra flour over the dough in the bowl to keep dough from sticking
to your hands. Form rough lumpy biscuits with your hands. Grab a
lump of dough – about the size of a lemon? – and quickly pat it
into a rough biscuit about 3 inches in diameter and about 1/2-3/4
inches thick by bouncing it back and forth lightly between your
hands. Do not handle dough any longer than absolutely necessary.
Repeat, sprinkling more flour over dough as necessary. You will
get 12 largish biscuits from this recipe if you do it right. Place
biscuits side by side on baking sheet – they should be touching.
They should fill up a jelly roll pan. Bake at 450F for 15 – 20
min. or until golden brown.

MAMA’S EASY SOURDOUGH BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 c Self-rising flour
2 c Buttermilk
2/3 c Cooking oil
2 pk Yeast
2 tb Sugar
1 t Soda

Mix all ingredients. Keep tightly covered in
refrigerator. Take out as needed and knead with a
little extra flour and bake. Courtesy Telephone
Pioneers BillSpalding *P CRBR 38 A

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Date: Mon, 08 Nov 93 14:03:16 CST
From: mindy.s.mymudes@uwrf.edu

adapted from Indian Lowfat Cooking
The key to a healthy and exotic
Diet
Roshi Razzaq
Chartwell Books, Inc.
1993 Quintet Publishing
A division of Book Sales, Inc
110 Enterprise Ave.
Secaucus, NJ 07094

GINGER and GARLIC PASTE
4 oz. ginger root, lightly scraped washed and cut into chunks, and the same
amount of garlic, peeled. Put ingredients in a blender with a very little
water, just to help grinding. Spoon into airtight jar and store in fridge,
or freeze it. total calories, 72

Title: PUMPKIN BISCUITS
Categories: Breads, Fruits
Yield: 2 dozen

1/2 c Hot milk
2 T Butter
3 T Sugar
1/2 c Pureed pumpkin or winter
– squash
1 t Salt
3 1/4 c All purpose flour
1 T Active dry yeast
1/4 c Warm water

Combine hot milk, butter, sugar, pumpkin, salt and 1/4 cup flour in a
large bowl.
Stir yeast into 1/4 cup warm water and let stand for 5 minutes or until
bubbly. Add yeast to the first mixture and beat vigorously. Cover and
leave in a warm place to rise for 30 minutes or until light.
Stir in 2-3 cups flour until dough leaves sides of bowl. Turn out onto a
floured surface and knead in flour until dough is smooth and elastic,
about 8 minutes.
Place dough in a greased bowl, turning it to grease the top. Cover and
place in a warm draft-free place until doubled in size, about 45 minutes.
Punch dough down, and turn out onto a lightly floured board. Roll dough
with a rolling pin to 1/4 inch thickness. Cut into 2 inch rounds. Place
rounds about 1 inch apart on greased baking sheets. Cover and let rise
for 20 minutes or until almost double in size.
Bake in a preheated 400 F. oven for 10 to 12 minutes or until golden
brown.
HINT: Place bottom pan on top oven rack and top pan on bottom oven rack
after first six minutes of baking to ensure even brownness.
Baker’s note: This recipe rates four stars. It has a wonderful flavour,
and a nice golden brown colour. It would be good to serve at Thanksgiving
dinner.

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PEPPER BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c All purpose flour
1 tb Baking powder
1/2 ts Salt
1 tb Coarse cracked black pepper
1/2 ts Baking soda
3/4 c Shortening
1 c Buttermilk

Preheat oven to 450-500F. Sift 2 cups of the flour
with the baking powder, salt, pepper, and baking soda
into a bowl. Cut in the shortening with a pastry
blender or fork, or work it in with your fingers. Add
the buttermilk to make a soft dough, mixing just until
the dough holds together. Flour your hands. Pull of
a piece of dough the size of a biscuit and dip the wet
edge into the extra flour. The roll or pat into a
biscuit. Place slightly touching, on a lightly
greased baking sheet. Bake until golden golden brown.
8-10 minutes. From Nathalie Dupree’s “New Southern
Cooking”

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