Batter Biscuits

Recipe By : Traditional Appalachain recipe from Eastern Kentucky
Serving Size : 1 Preparation Time :0:00
Categories : Breads – Quick To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tbsp Salt
1/2 Tbsp Baking Powder
1/4 Tsp Baking Soda — or less to taste
2 1/3 C Flour
1 Qt Buttermilk — or more as needed
2 Eggs
1/2 Lb Butter

Preheat oven to 425°. Mix dry ingredients. Add buttermilk until about the
consistency of pancake batter. Beat eggs and add to batter. Batter must
be slightly thinner than pancake batter and beaten very smooth. Melt
butter. Put 1/2 tsp. in each hole of small muffin tins. Heat on surface
until butter is very hot. Spoon 1 tbsp. of batter into each hole and bake
for 20 minutes. Turn out and serve immediately with your favorite jam or
preserves.

Makes 5 dozen biscuits.

Source: “Mountain Measures”– Junior League of Charleston, WV
ed. 1974

Typed for you by billspa@icancect.net

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Title: Queen of Sheba Meatloaf
Categories: Meatloaf
Yield: 10 servings

2 tb Virgin olive oil
3 tb Butter
4 Garlic cloves, crushed
2 md Onions, finely chopped
1/2 c Finely chopped fresh Italian
-parsley
1 t Fennel seeds
2 1/2 lb Lean ground lamb
1 lb Ground hot sausage, casing
-removed
Juice of 1 lime
1/4 c Dry vermouth
3/4 c Dry bulgur wheat, soaked for
-30 minutes in water to
-cover
2 lg Eggs, lightly beaten
3 tb Ketchup
1 t Sesame oil
2 tb Dried mint
1 t Ground allspice
1/4 t Dried rosemary
1 t Ground cinnamon
1/2 t Grated nutmeg
1/8 t Black pepper
2 tb Worcestershire sauce
1/4 c Toasted pine nuts
1/3 c Pistachios
3 tb Bay leaves, split in half

Preheat oven to 375’F. Thoroughly coat a Bundt pan with olive oil.

In a large saute pan, heat the olive oil and 2 tablespoons of butter.
Add the garlic and onions. Saute until the onions are transluscent,
about 3 minutes. Add the parsley and fennel seeds.

Remove half the onion mixture and combine with the ground lamb in a
large bowl. Set aside the other half of the onion mixture.

Add the ground sausage to the saute pan, and brown. Add the lime
juice and vermouth. Remove from the heat. Add this mixture to the
reserved onion mixture. Set aside.

Squeeze the excess water from the bulur wheat. Mix with the lamb. Add
the eggs, ketchup, sesame oil, mint, allspice, rosemary, cinnamon,
nutmeg, black pepper and Worcestershire sauce. Mix well. Divide this
mixture in half. Press half the lamb mixture into the pan. Arrange
the sausage mixture on top of the lamb. Sprinkle the pine nuts and
pistachios evenly over the sausage layer.

Press the other half of the lamb mixture on top of the nut layer. Dot
the loaf with the remaining tablespoon of butter and place the broken
bay leaves on top of the loaf.

Bake for 1 hour or until done. Remove the bay leaves. Let the loaf
sit for 15 minutes before inverting it onto a round serving platter.
Serves 8-10.

MMMMM

Cold Zucchini Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lb. zucchini
3 C. chicken broth
1 Tsp. dried marjoram
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
2 C. milk
1 C. heavy cream
chopped parsley for garnish
salt and pepper to taste

Trim, wash and slice zucchini. Put in saucepan with
broth and marjoram. Cook until tender (about 20 minutes).
Puree through a food mill or in a blender. Melt the butter or
margarine and add flour to make a creamery mixture. Cook,
stirring 2 or 3 minutes, and remove from the heat. Cool
slightly. Heat milk until it comes to a boil. Add the milk to
the cooled butter mixture. Return to heat and cook, stirring
for 15 minutes or until flour taste is gone. Salt and pepper.
Add to pureed zucchini and chill thoroughly. Stir cream into
chilled soup before serving. Garnish with parsley.

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Pix Rowe Miller’s Family Fish Chowder – Katherine Hall Pag

Recipe By : The Body in the Basement – Katherine Hall Page
Serving Size : 1 Preparation Time :0:00
Categories : Fish Seafood Soups Stews
Want To Try

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 slices bacon — 1/4″ thick
3 cups yellow onion — diced
6 medium potatoes — peeled
1 pound haddock
1 pound cod
2 cans evaporated milk — 3 cups
1 cup whole milk
salt and pepper

Fry the bacon, remove from the pan, and place on a paper towel. Saute the
onions in the bacon fat and set the pan aside.

Cut the potatoes in half the long way, then into 1/4″ slices. Put them in a
nonreactive pot large enough for the chowder. Cover the potatoes with water
and boil until tender. Be careful not to put in too much water or hte chowder
will be soupy. While the potatoes are cooking, cut the fish ointo generous
bite-sized pieces. When the potatoes are ready, add the fish to the pot, cover
and simmer until the fish flakes.

When the fish is done, crumble the bacon and add it to the pot along with the
onionbs and any grease in the pan, the evaporated and whole milks. Bring the
mixture to a boil, cover, and turn the heat down. Simmer for 5 minutes and add
salt and pepper to taste.

Chowder invariably tastes better when made a day ahead.

VARIATIONS:

The chowder is still quite delectable with olive oil instead of bacon fat. You
may also use salt pork. Two kinds of fish make for a more interetsing chowder,
but these can be any combination of the following: haddock, cod, pollack,
monkfish, and hake. Finally, there is the question of garnishes: dill, chopped
parsley, oyster crackers, butter are all good.

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Title: Passover Honey Cake
Categories: Cakes
Yield: 1 servings

1 c Honey 1/2 ts Ginger
1/4 c Orange juice 1 3/4 c Matzo meal
Grated rind of 1 orange 1/2 ts Salt
3 Eggs, separated 1 ts Coffee; instant
1 ts Vegetable oil 1 ts Cinnamon
1/2 c Sugar 1/4 ts Cloves

Heat honey to boil; add orange juice and rind. Cool. Beat egg yolks. Add
oil and sugar, sift together matzo meal and dry ingredients. Add dry
ingredients and honey to egg yolks. Fold in stiffly beaten egg whites. Bake
in one oblong or 2 loaf pans. Line pan with wax paper. Bake @ 300 degrees
for 50 minutes.

—–

Title: Date Drops 1
Categories: Cookies
Yield: 48 servings

1 1/2 c Flour
1 ts Baking powder
1 ts Ground cinnamon
1/2 ts Ground cloves
1/4 ts Salt
1/2 c Vegetable shortening
1 cn Sugar
2 lg Egg
1 1/2 c Dates; pitted and chopped
1 c Walnuts

Recipe by: 1001 Cookies Preparation Time: 30:0 Preheat oven to 350
degrees. Combine the flour, baking powder, spices, and salt. In a large
bowl, cream the vegetable shortening and sugar. Beat in the eggs one at a
time. Gradually blend in the dry ingredients. Fold in the dates and
walnuts.

Drop the dough by spoonfuls 1 1/2 inches apart onto ungreased baking
sheets.
Bake for 12 to 15 minutes, until lightly colored. Transfer to wire racks
to cool.

—–

Title: Easy Red Beans and Rice
Categories: Legumes, Pork, Beef, Sausage, Rice
Yield: 4 -6 servs

——————-SO LIVING ANNUAL 1990——————-
1 lb Smoked link sausage, cut
-1/2″ slices (kielbasa)
1 md Onion, chpd
1 Green pepper, chpd
1 cl Garlic, miced
30 oz Kidney beans, drained
16 oz Cn tomatoes, chpd, w/juice
1/2 t Dried whole oregano
1/2 t Pepper
Hot cooked rice

Cook sausage over low heat 5-8 mins. Add onion, green
pepper, and garlic; saute until tender. Drain if
necessary. Add beans, tomatoes, and seasonings;
simmer, uncovered, 20 mins. Serve over rice.

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Prune And Armagnac Cake

Recipe By : Eating Well Jan/Feb 1994, p.56
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup pitted prunes — quartered
1/2 Cup Armagnac or Cognac
1/2 cornmeal — plus more for
preparing pan
1/4 Cup all-purpose white flour
1 Teaspoon baking powder
1 Pinch salt
1/2 Cup sugar
2 Tablespoons vegetable oil
1 Tablespoon butter — softened
1 Large egg
1 Large egg white
1/4 Cup nonfat plain yogurt
2 Teaspoons pure vanilla extract

Combine prunes and Armagnac in a small bowl and macerate (soak) for 2
hours, stirring occasionally. Drain, reserving the liquid.
Preheat oven to 350 degrees. Lightly oil an 8-inch round cake pan or spray
with nonstick cooking spray. Line the bottom of the pan with a circle of
parchment or wax paper. Lightly oil or spray the paper and dust the pan
with cornmeal, shaking out the excess.
In a medium-sized bowl, combine cornmeal, flour, baking powder, and salt.
In a large mixing bowl, whisk together sugar, oil, butter until well
combined. Add egg and egg white, whisking until just combined. Stir in
yogurt, vanilla and 1 tablespoon of the reserved prune soaking liquid. (Set
aside the remainder for brushing the top of the cake.) Fold in the dry
ingredients until just combined. Pour the batter into the prepared pan and
scatter the reserved prunes over the top. Bake for 20 to 25 minutes, or
until the cake is golden and a toothpick inserted in the center comes out
clean.
Cool on a rack 10 minutes. Invert the cake, peel off the paper, and place
right-side up on a serving plate. (The cake can be cooled, wrapped in
plastic and refrigerated for up to 2 days. Warm for 10 minutes at 350
degrees before serving.) Brush the top of the cake with the remaining prune
soaking liquid and serve warm.
Per Serving:
232 calories; 3g protein; 6g fat; 35g carbohydrates; 79mg sodium; 31mg
cholesterol.

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Lemon Sesame Dip

Recipe By : WD Specials 1992 and California Strawberry Advisory Brd
Serving Size : 1 Preparation Time :0:00
Categories : Dip Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup nonfat sour cream — substitute
3 tablespoons lemon curd — bottled
1 1/2 tablespoons toasted sesame seeds
1 slice lemon — optional

In small bowl, combine all ingredients. Stir or whisk until smooth. Makes
about
3/4 cup. Garnish with lemon.

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CHINESE WINTER SOUP

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Vegetable Stock
1 c Mushrooms, sliced
1 c Spinach, washed
2 tb Light Soy Sauce
2 tb Cider Vinegar
1/2 ts Pepper
1 1/2 tb Sesame Oil
1/4 ts Hot Pepper Oil
1/2 lb Tofu, diced
2 tb Cornstarch dissolved in
3 tb Water
2 tb Cilantro, chopped
1 Scallion, chopped

Put the broth in a saucepan; add the mushrooms and
spinach and simmer 3-4 minutes.

Combine the soy sauce, vinegar, pepper, sesame oil and
pepper oil in a small bowl; stir to blend, then add to
the broth. Taste and adjust seasonings.

Add the tofu and the cornstarch-water mixture,
stirring constantly. Continue to cook until soup
thickens.

Sprinkle cilantro and scallion on top of soup for
garnish. Makes 6 cups.

Source: San Francisco Chronicle

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