Title: Sour Milk Biscuits
Categories: Bread Biscuit Osg1966
Servings: 1

2 1/2 c Flour; general purpose
1 c Buttermilk
1/2 ts Baking powder
1 tb Shortening; rounded
1 ts Soda
1 ts Salt

Mix quickly, roll about 1/2-inch thickness. Fold and roll again. Cut
out with biscuit cutter and place on greased baking sheet. Bake
imediately in a hot oven about 400 F about 10 minutes. If sour milk is
very sour, add more soda.

Source: Mrs. Gaylod Preston, Scioto Valley Grange, Scioto County, OH
Mrs. L. E. Gorham, Westfield Grange, Medina County, OH
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Plain Basic Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large ONION — COARSE CHOPPED
3 GARLIC;COARSE CHOPPED — CLOVES
2 tablespoons VEGETABLE OIL
2 tablespoons CHILI POWDER
1 1/2 pounds ROUND OR CHUCK STEAK — TRIMMED, CUT IN 1/2″
1 can BEEF BROTH — (14 3/4 OZ)
16 ounces TOMATOES — PEELED STEWED
1/2 tablespoon OREGANO
1 tablespoon CUMIN

IN A LARGE DUTCH OVEN OR STOCKPOT, HEAT THE VEGETABLE OIL OVER MED-HIGH HEAT.
WHEN IT FRAGRANT, ADD THE ONIONS AND GARLIC AND SAUTE UNTIL THE ONION IS
TENDER-CRISP, REDUCING THE HEAT IF NECESSARY TO KEEP EVERYTHING FROM BURNING.
ADD THE CHILI POWDER AND STIR WELL. ADD THE BEEF, AND COOK UNTIL THE BEEF
BEGINS TO RELEASE ITS JUICES, MAKING THE CHILI POWDER INTO A PASTE.
POUR IN BEEF BROTH. USE YOUR HANDS TO CRUSH THE TOMATOES ROUGHLY, THEN ADD
TOMATOES AND JUICES TO THE KETTLE. COVER AND SIMMER UNTIL BEEF IS TENDER, ABOUT
1 HOUR.
SEASON WITH OREGANO AND CUMIN, ADDING MORE OR LESS OF EACH AS DESIRED. TASTE
THE CHILI; IF IT’S TOO MILD TO SUIT, ADD CAYENNE PEPPER TO TASTE.

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Mix all ingredients well. Microwave on high for two minutes. Serve with
baked tortilla chips.

Note: All amounts are highly approximate! I tend to like things pretty mild.

Note 2: If anyone knows of _decent_ baked tortilla chips please let me
know! I’m munching on Guiltless Gourmet and they taste like paper to me 🙁

Title: Hearty Vegetable Beef Soup
Categories: Soup Main dish Beef
Servings: 8

2 lb stew beef, cubed 1 1/2 c corn
3 1/2 qt water 2 ea onions, sliced
1 ea onion, chopped 1 ea large potato, cubed
1 T salt 1 c spinach, chopped
1/2 t thyme 1 c green beans, chopped
1/2 c split peas 1 c green peas
6 ea carrots, sliced 1 c lima beans
3 c celery, diced 1 c ketchup
1 ea green pepper, diced 2 T parsley, chopped
3 ea medium tomatoes, cubed

In large kettle, cover beef with water and add chopped onion, salt,
thyme. Bring to boil. Skim fat from surface. Add split peas, cover
and simmer over low heat, 3-4 hours. Add all remaining ingredients.
Cover and simmer 30 minutes. Adjust seasoning.

—————————————————————————–

Maple-Glazed Shallots~

Recipe By : Sophie Grigson, Style,The Sunday Times, September 29, 1996
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
600 Grams Small Round Shallots — Peeled
60 Grams Butter
3 Tablespoons Maple Syrup
2 Tablespoons Lemon Juice
Salt And Pepper

Leave the shallots whole. If some of them are much larger than others, remove
the outer layers to reveal twin inner shallots of a more equal girth. Melt the
butter in a heavy pan large enough to take the shallots in a single, snug
layer.
Fry the shallots until patched with brown – about 5 minutes. Drizzle over the
maple syrup and stir for about 1 minute. Now add the lemon juice, salt and
pepper and just enough water to cover. Bring to the boil, then reduce heat and
simmer gently, stirring every now and then, until the shallots are very tender
(add a little more water if necessary) and there is only a thin layer of syrup
left in the pan – about 30 to 40 minutes. Reheat when needed (they will keep in
the fridge, covered, for 2 to 3 days).

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NOTES : These sweet, buttery shallots serve as a relish and go well with dark
game meats such a venison or grouse, or with boiled gammon or ham.

Title: Pecan Tea Cookies
Categories: Cookies
Yield: 60 cookies

1 c Butter or margarine
2 c C and H Powdered Sugar
— unsifted
1 Egg
1/2 ts Vanilla
2 c All-purpose flour
1/8 ts Salt
1/2 ts Nutmeg
1 Egg yolk
1 tb Water
Pecan halves

Cream together butter and sugar until light and fluffy. Beat in egg and
vanilla. Combine flour, salt and nutmeg. Add to creamed mixture. Mix
well. Shape into small balls. Place on greased cookie sheet. Mix egg
yolk and water. Brush each cookie with egg mixture. Lightly press pecan
half on top of cookie. Bake in 350-degree oven 12 to 15 minutes.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Nutty Cheese Brulee

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/Eggs Desserts
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Ounces Brie Cheese — Rind Removed OR
2 Teaspoons Ice Cream Topping *
2 3/4 Ounces Camembert CheeseRind Removed
1 Tablespoon Broken Pecan or Walnuts
—–DIPPERS—–
Flat Bread OR
Apple Or Pear Slices
Unsalted crackers

* Ice cream toppings can be one of the following: strawberry,
Place the Brie or Camembert cheese in the center of a nonmetal plate or
small shallow baking dish. Spoon the ice cream topping over the cheese.
Sprinkle with pecans or walnuts. Micro-cook, uncovered, on 100% power
about 15 seconds or till cheese begins to melt and lose its shape. Serve
immediately with flat bread or unsalted crackers and apple or pear slices.

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>I found the attached recipe on one of my cookbooks and the directions seem
>to be missing. Does anyone have the entire recipe? Thanks,
>
Sheila

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Title: Topping, Low Fat Whipped
Categories: Desserts, Low-cal
Yield: 1 servings

1/3 c Evaporated Skim Milk
1 tb Cold water
1/2 ts Vanilla Extract
1/2 ts Unfavoured Gelatin
1 tb Sugar
1 ts Lemon juice

Chill evaporated milk. Sprinkle gelatin over cold water in small
saucepan, then stir over low heat until dissolved. Add to milk and
beat until stiff. Add sugar, vanilla and lemon juice. Use
immediately, or beat again before serving. Makes 1/2 c. 1 serving
2T, 29 cal.

MMMMM

Fisherman’s Catch Chowder

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Fish
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound to 1 1/2 lb.
fish (use any combo of following:
(flounder — ocean perch
pike — rainbow trout
haddock or halibut)
1/2 cup Onion — chopped
1/2 cup Celery — chopped
1/2 cup Pared carrots — chopped
1/4 cup Parsley — snipped
1 teaspoon Leaf rosemary
1 can whole tomatoes — (16 oz.)
mashed
1/2 cup Dry white wine
1 Bottle clam juice — (8 oz.)
1 teaspoon Salt
3 tablespoons Flour
3 tablespoons Butter or marg. melted
1/3 cup Light cream (half-n-half)

Cut cleaned fish into 1-inch pieces. Combine all ingredients except
flour, butter and cream in crockpot; stir well. Cover and cook on LOW
setting for 7-8 hours. (On HIGH setting for 3-4 hours.) One hour
before serving, combine flour, butter and cream. Stir into fish mixture.
Continue to cook until mixture is slightly thickened. 4 servings (about 2
qts.) Double recipe for 5-qt. crockpot.

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CREAMY WALDORF SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sour cream
1 tablespoon Sugar
1/2 teaspoon Salt
1 tablespoon Lemon juice
2 large Red apples — chopped
1 cup Chopped celery
1/3 cup Chopped walnuts

Combine sour cream, sugar, salt and lemon juice.
Combine apples, celery and walnuts and fold in dressing mixture. Serve
immediately.

(C) 1992 The Los Angeles Times

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