Title: CREAM BISCUITS
Categories: Breads
Yield: 1 servings

4 c Flour
1 ts Salt
3 ts Cream of tartar
1 1/2 ts Baking soda
1/4 c Butter
2 c Cream or “Half and Half”

Sift dry ingredients. Cut in 1/4 cup of butter. Add
the cream. Roll out on a floured board. Cut with a
2-inch cutter. Bake on an ungreased pan in a hot oven
of 400 degrees for 12 to 15 minutes or until golden
brown. Mrs. William C. Edmonston

—–

OLD FASHIONED BUTTERMILK BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1/2 c Cake flour
1/2 ts Salt
2 ts Baking powder
1/2 c Cold unsalted butter
34 c Buttermilk or more

Preheat the oven to 450F; set rack in middle level.
Prepare biscuit dough. COMBINE THE FLOURS, salt and
baking powder in a mixing bowl and stir well to mix.
Rub in the butter by hand or with a pastry blender
until the mixture is mealy. Stir in 3/4 cup of the
buttermilk with a fork and continue stirring gently
until the dough begins to hold together. (If the dough
is dry, add more buttermilk, 1 tablespoon at a time.)
Sprinkle the work surface generously with flour and
scrape the dough onto it. Fold the dough over on
itself two or three times. Use the dough immediately .
Pat dough into a 6-by-12- inch rectangle and cut into
eight 3-inch biscuits with a sharp, floured knife.
Transfer to a parchment-lined cookie sheet. Paint tops
with buttermilk. Bake for 10 to 15 minutes, until
well risen and golden.

– – – – – – – – – – – – – – – – – –

SCOTTISH BANNOCKS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1 c Quick-cooking oats
1/4 c (1/2 stick) butter, room
-temperature
2 tb Sugar
1 tb Baking powder
1 pn Of salt
1/2 c (about) milk

A cross between a chewy oatmeal cookie and a biscuit.
Serve fresh from the oven as is or split and toasted.
Excellent for breakfast or tea. Bannocks are best the
day they are baked.

Makes 10 to 12

Preheat oven to 450 F. Combine flour, oats, butter,
sugar, baking powder and salt in large bowl. Rub
mixture against side of bowl with wooden spoon until
butter is completely blended in. Slowly stir in enough
milk to make stiff dough. Turn out onto lightly
floured surface and knead just until dough holds
together. Reflour surface lightly. Roll dough out 1/3
inch thick. Cut into 2 1/2-inch rounds. Gather
scraps together. Reroll and cut additional bannocks.
Arrange on ungreased baking sheet, spacing 1 inch
apart. Bake until light brown, 12 to 15 minutes.
Serve hot or cool on racks.

Bon Appetit

– – – – – – – – – – – – – – – – – –

3 tbsp. butter or margarine
1 1/2 c. chopped onion
2 c. fresh bread crumbs
1/2 c. milk
3 lbs. chuck beef, ground 3 times
1 egg
1 to 2 tbsp. curry powder
2 tsp. salt
2 tbsp. plum jam
2 tbsp. lemon juice
1/4 c. ground blanched almonds
3 bay leaves
2 lemons, sliced
Lemon leaves
2 pimento strips

Makes 8 servings.

Start heating oven to 350 degrees. In a small skillet, melt
butter; add onion and saute until golden. Soak bread crumbs in
milk. Thoroughly combine chuck, egg, onion, curry powder, salt,
plum jam, lemon juice and almonds. Also bread crumb mixture. In
the bottom of a ungreased 10 inch pie plate or round baking dish,
lay bay leaves. On top, arrange the meat mixture, patting it with a
fork. Leave about an inch between mixture and edge of dish or
plate. Bake 1 hour; then drain off any excess liquid. Serve with
lemon slices and leaves arrange as a border around the edge of the
meat: lemon slices touching with leaves placed under slices where
they meet. Take a lemon slice, cut half way, twist it and place on
top with pimento strips running under the twist of the lemon. Serve
in wedges.

Garlic Soup with Fusilli and Broccoli

Recipe By : Martha Rose Shulman’s Main-Dish Soups
Serving Size : 4 Preparation Time :0:30
Categories : Soups and stews* Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 cups water
1 bay leaf
1 teaspoon salt — or to taste
6 cloves garlic, minced or put through press
1/2 teaspoon dried thyme
OR
1 teaspoon fresh thyme leaves
2 teaspoons olive oil
1/4 pound fusilli — about 1-1/2 cups *
1 pound broccoli, broken into florets
freshly ground pepper to taste
1/4 cup freshly grated Parmesan or Gruyere
2 tablespoons chopped fresh parsley — or 3T
garlic croutons for garnish — optional

1. Combine the water, bay leaf, and salt in a soup pot and
bring to a simmer.
Add the garlic, thyme, and olive oil, cover, and simmer for
15 minutes.
Add the fusilli and broccoli, turn up the heat slightly, and
continue to simmer, uncovered, until the fusilli is cooked
al dente, about 10 minutes.
Note: If you want the broccoli to be crisper, add it to the soup
five minutes after the fusilli.
[I added broc about 3 min after fusilli.]

2. Beat the eggs in a bowl and stir in the cheese and parsley.
Ladle some soup into the eggs and stir together.
Turn off the heat under the soup and stir the egg mixture into
the soup pot.
Stir for a minute and serve, garnishing each bowl with croutons
if desired.

* White or multi-colored fusilli will be prettiest.

– – – – – – – – – – – – – – – – – –

ZESTY LEMON CUSTARD PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cookie Pastry—–
1 Stick Unsalted Butter — at
Room temperature
1/4 c Sugar
1 Egg
1 1/2 c Flour
Filling—–
1/2 Stick Unsalted Butter
4 Eggs
1 c Sugar
1 tb Grated Lemon Peel — (1
lg Lemon)
2/3 c Fresh Lemon Juice
Powdered Sugar — for
Garnish

Cookie Pastry:
Beat butter and sugar until light and fluffy, about 2
minutes. Add egg and flour and mix until smooth dough
is formed. With hands, shape into a ball and flatten
into a disc. Wrap in plastic wrap and refrigerate
until chilled.

Preheat oven to 350.

Make pastry and roll or press dough evenly over bottom
and up sides of 9-inch pie pan.

Melt butter in microwave; set aside. Whisk eggs and
sugar in medium-size bowl until blended. Add peel and
slowly stir in butter and lemon juice until
incorporated. Pour into crust. Bake for 30 to 40
minutes or until top of custard is lightly browned.
It will not test clean and will look underdone, but
will set as it cools. When cool, refrigerate. Before
serving, sprinkle powdered sugar on top.

Recipe By :

– – – – – – – – – – – – – – – – – –

Title: MEXICAN CHICKEN NOODLE CASSEROLE
Categories: Casseroles, Chicken, Mexican, Microwave, Pasta
Yield: 6 servings

1/2 pk Noodles; cooked
1/2 ts Butter
3/4 c Celery; chopped
2 Green pepper rings; chopped
3/4 c Onion; chopped
1 cn Cream of chicken soup
2/3 c Milk
1/2 c Sour cream
2 c Cheddar cheese; shredded
2 c Chicken or turkey; cooked,
– chopped
1/2 lb Mushrooms; sliced
1/2 c Sliced almonds
Jalepenos; minced

In a microwave casserole dish, add celery, peppers, onion, and
butter. Nuke 2 minutes. Remove from dish. Line casserole with
tortilla strips. In another bowl, stir in soup, milk, sour cream, and
cheese. Mix. Add cooked vegetables, noodles, chicken, mushrooms, and
jalepenos. Pour into into casserole. Top with almonds. Microcook
until heated through, 2-4 mins.

MMMMM

Title: Packaged Steak Supper
Categories: Diabetic, Main dish, Meats
Yield: 1 servings

3 oz Beef minute steak 2 tb Celery (sliced)
1 Small potato 2 Large tomato slices
2 tb Carrot (sliced) Salt and pepper to taste
2 tb Onion (sliced)

Place steak on large piece of aluminum foil. Layer
vegetables in order given. Add salt and pepper. Wrap
in foil, sealing ends securely. Bake at 350F for 1
hour.
MICROWAVE: Place in plastic wrap. Cook on High for
10
minutes. 1 serving = 3 medium-fat meat, 1 bread, 1/2 vegetable
Calories: 375

MMMMM

SOURDOUGH CHIFFON CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c All-purpose flour
3/4 c Sugar
1 1/2 ts Baking powder, double-acting
1/2 ts Salt
1/4 c Vegetable oil
1/4 c Water, cold
4 Egg yolks
1/2 c Sourdough starter
1/2 ts Vanilla
1 tb Fresh lemon juice
1/4 ts Cream of tartar
4 Egg whites

Mix and sift the first four ingredients. Make a well
and add the oil, water, egg yolks, sourdough starter,
vanilla and lemon juice. Beat until smooth. Now add
the cream of tarter to the egg whites. beat the
whites until well blended. Be slure to fold very
gently. Turn into an ungreased 9-inch tube pan. Bake
for 1 hour in a 325F oven. Cake should spring back
when touched with finger. Immediately turn pan upside
down placing tube over neck of bottle. Let hang to
cool. Loosen with spatula to remove from pan. From
Pat’s Sourdough and Favorite Recipes ISBN#
0-9625098-1-7

– – – – – – – – – – – – – – – – – –

Title: MINCED MEAT FOR PIES
Categories: Pies, Game, British
Yield: 6 servings

2 lb Meat, cooked*
1 lb Suet, beef; chopped
2 lb Apple; cored/peeled/chopped
1 lb Raisins
1 lb Currants
1 T Cinnamon
1 T Mace
1 T Nutmeg
1 T Pepper, black
1 qt Cider
2 c Wine, red, sweet
Brandy; to taste
Wine; to taste

*Meat should be beef tongue, venison, or some cut which will maintain
its texture during fermentation.

Combine all ingredients in a clean stoneware crock. Add enough wine
and brandy to taste, completely covering the chopped ingredients.
Weight down ingredients with a heavy plate topped with a sealed quart
jar full of water to keep ingredients submerged in the liquid. Cover
with cheesecloth and tie loosely; add stoneware cover if available.
Store in a cool place for six to eight weeks or longer. Check from
time to time. If liquid level falls, add more wine, cider, and
brandy.

Use this mincemeat in any pie shell. Cover with a lattice top and
crimp the edge. Brush crust with beaten egg white for a golden
blaze. Bake at 425 F. for 15 minutes and then at 375 F. for another
half hour, or until crust is golden and filling is simmering
throughout.

Early American Life magazine
December 1991 issue
per Sam Waring

MMMMM