MOM’S CHEESE BISCUITS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Biscuits Mom

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Flour
2/3 c Cheddar, grated
2/3 ts Sugar
1/2 ts Salt
1/3 ts Baking powder
1/2 ts Baking soda
1/2 c Buttermilk
1/8 c Oil (up to 3/4 C, if

-need
d)

Work flour together with cheese until cheese is
well-coated. Add sugar, salt, baking powder and soda.

Make a well in mixture; pour in buttermilk and oil,
mix. Add more flour if too wet and soft, or if too
dry, add more buttermilk. Mix thoroughly, but no more
than you have to. If right consistency, will hold its
shape.

Spoon out onto greased cookie sheet 1 1/2 to 2 inches
apart. Bake between 425 to 450 degrees F. about 25
minutes.

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RED CHILI BISCUITS

Recipe By : From “The Geezer Cookbook”, by Dwayne Pritchett.
Serving Size : 8 Preparation Time :0:00
Categories : Bread Geezer’s Cookbook
Peppers Spicy
Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 recipe dry baking mix
1 tablespoon chili powder
1 teaspoon red pepper
1/2 teaspoon dried red pepper
1/2 cup cheddar cheese — shredded
1 1/2 cups sourdough starter

Stir together dry baking mix, chili powder, red pepper, dried chili
peppers, and cheese. Add sourdough starter and mix until moistened.
Place mixture on a floured surface. Knead lightly and pat to 1/2in thick.
Cut with a 2 1/2in cutter. Put biscuits in a greased pan and bake in
cardboard oven for 20 to 25 minutes.

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NOTES : This cookbook can be found at the “Cooking for Scouts and
Scouters” WEB page, URL

Title: RADICCHIO GREENS WITH HOT DRESSING
Categories: Salads, Vegetables
Yield: 1 salad

1 sm Butterhead lettuce
1 c Arugula
1 md Sized head radicchio
1/4 c Olive oil
3 tb Balsamic vinegar
1 Shallot; minced

In a salad bowl, tear lettuce and arugula into bite sized pieces. Tear
radicchio into slightly larger pieces. In a saucepan, heat oil and
vinegar and shallot. Pour hot dressing over greens and toss.

Recipe developed by Ellen Ogden. In “The Cook’s Garden” catalog,
Spring/Summer 1994, Vol. XI, No. 1. Pg. 12. Typed for you by Cathy
Harned.

MMMMM

Title: Grapefruit and Orange Sections
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 15 pounds is needed per canner load of 7 quarts;
an average of 13 pounds is needed per canner load of 9 pints–an average
of about 2 pounds yields 1 quart.

Quality: Select firm, mature, sweet fruit of ideal quality for eating
fresh. The flavor of orange sections is best if the sections are canned
with equal parts of grapefruit. Grapefruit may be canned without
oranges. Sections may be packed in your choice of water, citrus juice or
syrup.

Procedure: Wash and peel fruit and remove white tissue to prevent a
bitter taste. If you use syrup, prepare a very light, light, or medium
syrup and bring to boil. Fill jars with sections and water, juice or hot
syrup, leaving 1/2-inch headspace. Adjust lids and process.

Processing directions for canning grapefruit and orange sections in a
boiling-water, a dial, or a weighted-gauge canner are given in Table 1,
Table 2, and Table 3.

Table 1. Recommended process time for Grapefruit and Orange Sections in
a boiling-water canner.

Style of Pack: Raw. Jar Size: Pints or Quarts.

Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

Table 2. Process Times for Grapefruit and Orange Sections in a
Dial-Gauge Pressure Canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time: 8 min.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Style of Pack: Raw. Jar Size: Pints, Quarts.
Process Time: 8 min for pints, 10 minutes for quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Table 3. Process Times for Grapefruit and Orange Sections in a
Weighted-Gauge Pressure Canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time: 8 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

Style of Pack: Raw. Jar Size: Pints, Quarts
Process Time: 8 minutes for pints, 10 minutes for quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: Praline Cream Pie
Categories: Desserts, Emeril, Ethnic, Am/la
Yield: 8 servings

————————–CRUST:————————–
1 1/2 c Graham cracker crumbs
1/2 c Pralines; crumbled
1 Stick butter; melted

————————-FILLING:————————-
2 1/2 c Milk
3/4 c Sugar
1 ts Vanilla
1 tb Steen’s Pure Cane Syrup plus
-1 tb for the whipped cream
5 Egg yolks
1/2 c Cornstarch
1 c Pralines; crumbled
1 c Heavy cream
3 tb Sugar

————————–GARNISH————————–
Chocolate sauce in a squeeze
-bottle
Fresh mint sprigs
Powdered sugar in a shaker

Preheat the oven to 400 degrees. In a 9-inch pie pan,
combine the crumbs, pralines and butter together until
the mixture is bibded together. Spread and press the
mixture evenly on the bottom and sides of the dish to
make crust. Bake for 8-10 minutes, or until it is
brown. Remove from oven and cool completely.
For the filling: In a non-reactive sauce pan, combine
milk, sugar, vanilla, and syrup over medium heat.
Stir slowly to dissolve the sugar and heat long
enough to scald the milk. Remove from the heat. In a
mixing bowl, combine egg yolks with the cornstarch and
mix well. Add 1/4 cup of the milk mixture at a time
to the egg mixture, blending in between each addition,
until all is combined. Pour the mixture into a
saucepan and over medium heat, stir constantly for 1-2
minutes. Stir until smooth and thick. Remove from
heat and put through a fine sieve to remove any lumps.
Chill the filling in an ice bath until cold. Fold in
the pralines and spread evenly into the pie crust.
Refrigerate for 2 hours or until it sets.
For the whipping cream: Using an electric mixer, whip
the cream, sugar ans syrup until stiff peaks form.
Spread the cream evenly of the top of the pie. Slice
a piece of the pie and place on plate. Garnish with
pralines, chocolate sauce, powdered sugar and fresh
mint sprigs.

Source: Essence of Emeril, #2324, TVFN
formatted by Lisa Crawford, 4/29/96

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Title: Classic Baked Pasta Casserole
Categories: Casseroles, Pasta
Yield: 15 servings

1 pk Creamette Mostaccioli, Ziti,
-or Rotini uncooked (1 lb)
1 lb Bulk Italian sausage or lean
-ground beef, cooked and
-drained
2 cn Classico Di Sicilia (Ripe
-Olives Mushrooms) or Di
-Napoli (Tomato Basil)
-Pasta Sauce (26 oz)
4 c Shredded mozzarella cheese
Chopped parsley

Preheat oven to 350’F. Prepare pasta as package directs. In large
bowl, combine pasta, sausage, pasta sauce and 2 cups cheese. Mix
well. Turn into greased 13×9″ baking dish; cover. Bake 45 minutes or
until hot and bubbly. Uncover; top with remaining 2 cups cheese and
parsley. Bake 10 minutes longer or until cheese melts. Refrigerate
leftovers.

MMMMM

Cheesecake Fruit Pie

Recipe By : Homemade Is Better
Serving Size : 8 Preparation Time :0:09
Categories : Pie, Crust, Topping Cheesecake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Crust—-
1 1/2 c corn flake crumbs
1 tbsp oil
—-Filling—-
2 c miniature marshmallows — melted
2 tbsps skim milk
1 c fat-free sour cream
4 ozs fat-free cream cheese — softened
2 tsps pure vanilla extract
17 ozs fruit cocktail in syrup — drained

Preheat oven to 350. Prepare a 9″ pie pan with cooking spray and flour; set
aside. To prepare crust, combine corn flake crumbs and oil in a small
mixing bowl. Press into prepared pan. Bake for 10 minutes. In a saucepan,
heat marshmallows and milk over low heat until marshmallows are melted.
Cool 10 minutes. In a mixing bowl, combine sour cream, cream cheese, and
vanilla extract. Mix until all is smooth. Stir in marshmallow mixture and
fruit cocktail. Turn into prebaked crust. Chill until set.

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Per serving: 161 Calories; 2g Fat (10% calories from fat); 4g Protein; 31g
Carbohydrate; 7mg Cholesterol; 173mg Sodium

Title: MANDARIN EGG ROLL B1
Categories: Chinese, Meats, Appetizers
Yield: 4 servings

1 1/2 c Dried black mushrooms
5 1/4 c Vegetable oil
1/2 ts Crushed fresh garlic
1/2 ts Crushed ginger root
1/2 c Cooked ground pork
1 tb Cooking wine
1/2 c Cooked shrimp
1 c Shredded bamboo shoots
1 c Bean sprouts
1 c Shredded celery
1 Scallion, shredded
1 ts Sesame seed oil
Salt and white pepper
8 Riceflour egg roll wrappers
1 Egg white; lightly beaten

Soak the mushrooms in hot water 15 minutes. Drain, cut
off tough stems and shred to make 1/2 cup. Place 1/4
cup oil in a wok over high heat until hot. Add the
garlic, ginger and pork. Stir-fry 2 minutes. Add the
cooking wine and shrimp and stir-fry 2 minutes. Add
the mushrooms and remaining vegetables and stir-fry 2
minutes. Add the sesame seed oil and salt to taste.
Mix. Drain off excess liquid and set the vegetable
mixture aside. In a clean wok, heat 5 cups vegetable
oil to the boiling point, about 400 F. Working with
one at a time, lay the egg roll wrappers on the
counter and place 1/8 of the reserved vegetable
mixture on one end of each. Moisten the edges of the
wrapper with the egg white and roll the wrapper,
tucking in the ends at both sides of wrapper as you
roll. Deep-fry the egg roll about 5 to 10 minute.
Remove from oil and drain on paper towels.

Temperature (s): HOT Effort: DIFFICULT Time: 00:40
Source: PEKING GARDEN EAST Comments: MILWAUKEE, MEQUON
Comments: WINE: TAI-SHAN

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Tomato Hornworm Wipeouts^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cucumber
1 Extra large ripe tomato
1 package (4oz) string cheese
8 ounces Container whipped cream
Cheese
1 tablespoon To 2 salad dressing
—–TOOLS—–
Carrot peeler
Paring knife
Cutting board
Bowl
Spoon
Butter knife
Plate

With an adult’s help, use a carrot peeler to remove the cucumber skin. Discard
the skin and continue peeling long thin strips the entire length of the
cucumber
until you reach theseedy core. Set these strips aside. Dice the seedy core into
tiny pieces abo
You now need to remove the top of the tomato, much as you would the top of a
pumpkin to make a jack-o-lantern. Ask an adult to do the following: Take a
paring knife and carefully poke it into the tomato, about 1 inch from the stem,
pointing the knife at a
Using a spoon, scoop out the tomato’s center, leaving a large, bowl shaped
space inside the tomato. Chop these tomato insides into tiny pieces, drain off
excess juice and add themto the cucumber.

Pull apart the pieces of string cheese into strips that are about the width of
a pencil. Cut each strip into thirds and set aside.

To make hornworms, use a butter knife to spread thin layers of cream cheese
onto each side of a cucumber strip. Then, using the cream cheese as a “glue”,
wrap the cucumber in a coiling fashion around a piece of string cheese, from
one
end of the cheese to
Blend the remaining cream cheese with one or two tablespoons of your favorite
salad dressing and stir into the cucumber and tomato. Spoon this into your
hollowed out tomato and refrigerate any extra.

Place the tomato on the center of a plate. Ask an adult to use a paring knife
to carve out three or four holes the same diameter as the worms in various
places on the tomato. Carefully insert the worms into the holes and arrange
others on the plate. Serve
Sicko serving suggestion: Cover the plate with torn lettuce leaves and arrange
worms crawling through gnawed out holes. Use cream cheese to seal one worm
inside a folded leaf as if it had made a cocoon.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Title: BROCCOLI IN OYSTER SAUCE
Categories: Vegetables, Chinese
Yield: 4 servings

3 md Broccoli stalks; fresh
3 tb Peanut oil
1/2 ts Salt
6 tb Oyster sauce
1 ts Sugar
1 ts Tapioca starch
1/4 c Water
Sesame seed oil (Drops)
1 ts Soy sauce; Light

1. Wash broccoli and drain in a sieve. Cut the tops
into flowerets. Make stalks into match sticks about 3
inches in length.

2. In a heated wok, add peanut oil until smoke starts
to rise, put in broccoli, salt. Stir and mix well.

3. Put in 2 tablespoons of water, cover with a lid.
Cook on high heat for 3-4 minutes until steam escapes
from the edge of lid. Remove and drain with a sieve
before putting on plate.

4. Use a saucepan to boil up solution of oyster
sauce, tapiocas starch, water, sesame seed oil and
light soy sauce. When done, apply over broccoli.

Serve Hot.

Source: Vegetables the Chinese Way by Stephen Yan

Typos by Vern

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