Title: AFTER HOLIDAY HAM BISCUITS
Categories: Ham, Meats
Yield: 12 servings

2 c Whole wheat pastry flour,
1 x Or unbleached white flour
4 t Baking soda
1/2 c Cooked ham, diced fine
4 T Butter
3/4 c Milk, apple juice, or water

Stir flour, baking soda, and ham together. Cut in butter until
crumbly. Add milk and quickly moisten. Roll out dough on floured
board. Cut biscuits in round 2″ shapes. Bake at 350 degrees, 12 to
15 minutes.

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MONGOLIAN BEEF # 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Flank steak
2 tb Peanut oil
2 tb Chopped garlic
2 Green onions,slivered
1 t Salt
2 ts Sugar
2 ts Hin soy sauce
1 tb Oyster sauce
Pepper
1 tb Wine (I suggest sherry)
1 1/2 tb Cornstarch
1/4 c Chicken stock
2 tb Hoisin sauce
2 ts Catsup
1/2 ts Crushed red chili pepper

~——————————SAUCE——————- ~- 1. Cut steak
across grain into strips about 2 in. long , and very thin. 2.Add seasoning
to meat. 3.Combine sauce ingredients and mix well. 4.Heat wok. Add oil. Add
garlic and cook quickly. 5.Add beef and onions and stir-fry until tender.
6.Add sauce mixture. Mix and cook about 1 Min. This is from Jennie Low’s
cook book "Chopstick,Cleaver, and wok.

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Title: Traditional Southern Buttermilk Biscuits
Categories: breads, mom’s best
Yield: 12 biscuits

2 c flour
1 tb baking powder
3/4 ts salt
1/2 ts baking soda
5 tb chilled solid vegetable
1 .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.

Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
Watertown, New York 315-786-1120

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Title: VENSION CASSEROLE
Categories: Meats
Yield: 4 servings

1 lb Ground venison or beef
1 sm Onion
1 cn Cheddar cheese soup
1 cn Cream of celery soup
Frozen french fries
Pepper

1. Dice onion and mix with ground meat and pepper to taste (use *lots*).
2. Press into the bottom of a 9×9″ pan.
3. Mix together the two cans of soup – do *not* dilute with water. Spread
mixture over the meat.
4. Cover entire surface generously with frozen french fries.
5. Bake at 350 for 40 minutes or until done – fries should be golden and
crispy.

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If There’s Any Left, I’ll Be Surprised

Recipe By : SJ1MAINS%A1.SPEEDY.mrouter@shawnee.edu
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
2 sticks margarine
1 cup chopped nuts
16 oz Cool Whip
8 oz cream cheese
3/4 cup sugar
1 teaspoon vanilla
1 lg box instant Chocolate pudding

Mix together flour, margarine and nuts. Press into a long cake pan
and bake at 375’F for 30 minutes. Cool. Mix 1 container Cool Whip,
cream cheese, sugar and vanilla until smooth and creamy. Spread
over crust and refrigerate until cooled. Spread prepared chocolate
pudding over pie. Cover with 1 container Cool Whip. Chill.

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FALAFEL (HAMILTON)

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Vegetarian Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried chickpeas
1 t Baking soda
1 t Salt
1/2 c Finely minced onion
2 tb Finely minced parsley
1 t Ground cumin
1 t Ground coriander
2 Garlic cloves, mashed
Pepper to taste
1 tb Lemon juice
1/8 ts Cayenne
Oil for deep frying

Soak chickpeas over night. Drain put into a
blender. Add baking soda salt. Blend till you have
a texture of fine breadcrumbs. Do not blend into a
paste.

Empty into a bowl. Add onion, cumin, coriander,
garlic, pepper, lemon juice cayenne. Mix gently
with a fork. Do not pat down.

Put 2″ oil in a wok. Form the mixtue into 18 patties.
Only shape them so that they just hold together. Put
into hot oil fry until they are redish brown on both
sides. Drain on paper towels.

Serve hot with tahini sauce stuffed in pita.

“The Hamilton Spectator”, August, 1993

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Title: Rabbit with Apricots in Cabernet Sauce
Categories: Game, Masterchefs, Frisco, Tfr
Yield: 4 servings

1 ea Rabbit, young Salt, coarse
1 c Cabernet Sauvignon Pepper, ground
1 oz Vinegar, red wine 3 tb Oil, peanut
2 ea Garlic, cloves, unpeeled 4 tb Butter
Bouquet garni ** 1 c Demi-glaze, rabbit
5 oz Apricots, dried

Bone the rabbit saddle, legs, and shoulders and cut the meat into
cubes of about 1 ounce each. Marinate the meat in the wine and
vinegar with garlic and bouquet garni for 12 hours, covering rabbit
with cheesecloth so it will not dry out.

Soak apricots in cold water for 1 hour, then drain.

Drain rabbit, reserving marinade and garniture. Dry rabbit well
and season with salt and pepper.

In a heavy casserole, heat the oil and 2 tablespoons of butter.
Add the rabbit and brown on all sides (approximately 20 minutes until
meat is gray).

Add garlic, bouquet garni, reserved marinade, apricots, and
rabbit demi-glace. Cut a circle of wax paper, butter it lightly, and
place it over the rabbit. Cover the casserole and simmer for 20 – 30
minutes.

Remove bouquet garni and discard.

Retrieve cloves of garlic and remove the peel. Mash garlic into
a paste with the remaining butter.

Remove the rabbit and apricots from the sauce, set aside and keep
warm. Stir the garlic paste into the sauce a little at a time.

Arrange rabbit and apricots on a serving plate and cover with
sauce.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Werner Albrecht, The French Room –
: Four Season’s Clift Hotel, San Francisco, CA

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DRIED FRUIT-RICE STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Butter or margarine
1 1/2 c Chopped onions
1 1/2 c Chopped celery with leaves
1/3 c Chopped parsley
9 c Cooked brown rice
1 t Dried marjoram — crushed
1/2 ts Dried thyme — crushed
1/2 ts Dried sage — crushed
Salt, pepper
3 Eggs — lightly beaten
3/4 c Turkey stock
-ÿÿChicken bouillon
12 oz Mixed dried fruit

Melt butter in large skillet. Saute onions, celery and
parsley in butter. Remove from heat and combine with
rice in large bowl. Stir in marjoram, thyme and sage
and season to taste with salt and pepper. Add eggs,
stock and fruit. Mix well. Makes enough for 14-pound
turkey

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FRESH HERB BUTTERMILK BISCUITS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c All-purpose flour
1 1/2 tb Double-acting baking powder
3/4 ts Baking soda
3/4 ts Salt
2 tb Sugar
3/4 c Butter — cold
1 Egg — slightly beaten
3/4 c Buttermilk
1/2 c Fresh herbs — * see note

Recipe by: Elizabeth Powell
Preparation Time: 0:40
Sift dry ingredients together. Cut butter into
tablespoons and, with a pastry blender, blend into dry
ingredients until texture is that of cornmeal. Stir
parsley, chives, and oregano/thyme with 1/2 cup
buttermilk into beaten egg and add mixture to flour
mixture. Stir quickly, adding remainder of buttermilk
as necessary until dough forms a ball. Turn onto
floured surface and knead once. Let dough rest for a
minute, then roll out to 3/4″ thickness. Cut into 2″
rounds. Place biscuits on buttered baking sheet, 1″
apart. Bake at 400 degrees for 15 minutes or until
golden brown.

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CARAWAY CRUNCHES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Appetizers
Party Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-DIANA LEWIS (VGWN37A)
2 c Starter
1 tb Butter — melted
1/2 c Milk
1 t Salt
1 tb Sugar
3 c White flour
-Glaze
2 Egg — beaten
2 tb Caraway seeds

melt butter over moderate heat add the milk and warm add the sugar
and salt stir till dissolved. Add this to the starter and mix well.
Add flour 1 cup at a time till to stiff to knead then turn out and
knead in remaining flour. Divide dough in half and roll each ball
into a 12 by 18 inch rectangle cut the rectangles in half the long
way then cut each half into squares then into triangles. Brush with
egg and sprinkle with seeds, roll up the triangles from the long side
and place on greased cookie sheet. Let rise 30 to 60 minutes and bake
at 375 for 20 minutes. FROM: DIANA LEWIS (VGWN37A)

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