Title: Parsley Biscuits
Categories: Breads
Yield: 20 Servings

2 c All-purpose flour
1/2 ts Salt
1 tb Baking powder
1 Lemon; finely shredded zest
3 tb Finely chopped fresh parsley
1/2 c Vegetable shortening
1/2 c Milk
1/4 c Heavy cream

Preheat oven to 425F. Grease 1 or 2 baking sheets or pans and set
aside.
In a bowl stir together the flour, salt, baking powder, lemon zest and
parsley. Add the shortening and, using a pastry blender, fingertips or 2
knives, mix together until the mixture resembles oatmeal. Add the milk and
cream and, using a fork, mix together until the mixture forms a mass and
holds together.
Gather up the dough into a ball, place on a floured board and knead a
few times. Flatten the dough with your hands (or roll it out with a
rolling pin) until it is 3/8- to 1/2-inch thick. Using a round cutter or
glass 2- to 2 1/2-inches in diameter, cut out as many biscuits as possible.
Place on the prepared pan (s) about 1/4-inch apart. Gather up scraps of
dough and press together to make more biscuits.
Place in the oven and bake until golden and light, about 15 minutes.
Serve hot.
Makes 20 to 24 biscuits.

Serving suggestions: Serve with butter and Minted Cranberry Sauce (recipe
included).

NOTE: Biscuits baked on baking sheets have more richly browned sides.
Leftover biscuits can be placed in a plastic bag and refrigerated for up to
2 days; reheat in a 250F. oven.

Source: Thanksgiving Christmas; by Chuck William’s; Williams-Sonoma
Kitchen Library; Copyright, 1993. Trade ISBN 0-7835-0258-3.
Meal Master by: Nancy Filbert; Prodigy ID – LRCE87A. Sept, 1996.

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Basic Buttermilk Drop Biscuits

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Flour
1 teaspoon Salt
1 tablespoon Sugar
4 teaspoons Baking powder
1 teaspoon Baking soda
4 tablespoons Butter
2 Eggs — lightly beaten
1 1/4 cups Buttermilk
Spray shortening and corn
Meal for coating pan

Preheat oven to 425~. In a food processor or a large bowl,mix the flour
with the salt,sugar,baking powder and baking soda.Cut the butter into the
dry ingredients until the mixture is textured like cornmeal.. Seperately
mix the eggs with the buttermilk,and stir all but
2 tbs. of this liquid into the dry mixture.Mix just enough to make a uniformly
moistened dough.. Drop spoonfuls of the dough onto a greased and cornmeal
coated cookie sheet about an inch apart. Brush tops with reserved egg and
buttermilk mixture. Bake in the preheated oven until puffed and brown,about 12
minutes.Cool for a few minutes before serving. Yields about 15 biscuits..

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WHOLE WHEAT BISCUITS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Biscuits
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole wheat
7/8 c All-purpose flour
1 tb Baking powder
3/4 ts Salt
1/4 c Shortening — (to 1/3 cup)
3/4 c Water (or milk)

Combine the dry ingredients and mix well. Cut in the
shortening and add liquid to make a soft dough. Place
the dough on a lighlty floured board, and pat out or
roll until 1/2 inch or 3/4 inch thick; or knead
gently, and roll to the desired thickness. Cut into
biscuits. Bake at 450 degrees for about 15 minutes.

SOURCE: Southern Living Magazine, sometime in the
1970’s. Typed for you by Nancy Coleman.

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Sour Cream Biscuits

Recipe By : , June/July, 1997
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup self-rising flour
1/4 teaspoon baking soda
3/4 cup sour cream
2 teaspoons vegetable oil

In a bowl, combine flour and baking soda. Add sour cream and oil; stir just
until moistened. Turn onto a floured surface; knead 4-6 times. Roll out to
3/4-in. thickness; cut with a 2 1/2-in. biscuit cutter. Place on a greased
baking sheet. Lightly spray tops with nonstick cooking spray. Bake at 425
degrees for 10-12 minutes or until golden brown. Yield: 4 biscuits.
*Editor’s Note: As a substitute for self-rising flour, place 1 1/2 teaspoons
baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose
flour to equal 1 cup.

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Title: Tropical Lime Ice Cream Dessert
Categories: Wedding, Shower
Yield: 12 Servings

CRUST:
2 Cups crisp coconut cookie
-crumbs
1/3 c Margarine or butter, melted
FILLING:
1 qt (4 cups) lime sherbet,
-softened
2 (8 oz) cans crushed
-pineapple, drained
1 qt (4 cups) vanilla ice cream,
-softened
1 ts Grated lime peel, if desired

In medium bowl, combine crust ingredients; mix well.
Reserve 3 tbsp. crumb mixture for topping. Press
remaining crumb mixture lightly in bottom of ungreased
13 x 9 inch pan.

Spoon sherbet into crust-lined pan; top with
pineapple. Spread ice cream over pineapple. Top with
reserved crumb mixture and lime peel. Freeze until
firm. Let stand at room temperature about 10 minutes
before serving. Garnish as desired. Yield: 12
servings. Typed in MMFormat by cjhartlin@msn.com
Source: Pillsbury Party Cookbook.

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VEGETABLE BEEF SOUP (SLOW COOKER)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Beef
Vegetables Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Potatoes, peeled and diced
2 md Carrots, peeled and diced
1 1/2 lb Beef shank or neck bones
1 md Onion, peeled and chopped
1 cn Whole tomatoes (16 Oz),
-quartered and undrained
1 cn Whole kernal corn (17 Oz),
-undrained
1 Bay leaf
1 tb Dried parsley flakes
1 t Worcestershire sauce
1/2 ts Dried thyme leaves
1/4 ts Salt
1/4 ts Pepper
1/4 ts Ground savory
2 ts Instant beef bouillon
3 c Boiling water

Place the first 7 ingredients in a 3 1/2-quart slow
cooker in the order listed. Sprinkle parsley and the
next 5 ingredients over the vegetables. Dissolve
bouillon in boiling water and pour over spices. Cover
and cook on low setting for 8 to 10 hours. Remove
beef shank and bay leaf; recover. Remove meat from
bones; cut into bite-size pieces. Return meat to soup;
mix.

Makes 3 quarts. Serves 8 to 10.

Posted by Fred Peters.

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GRILLED VEGETABLE KABOS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Low Cal. Italian Salad
Dressing
1 t Dried Basil
1 tb Minced Fresh Parsley
1 md Size Yellow Squash
(About 1 Lb.) Cut Into
1 1/2 in. Pieces
8 sm Boiling Onions
8 Cherry Tomatoes
8 md Size Mushrooms
2 c Hot Cooked Brown Rice

Combine Salad Dressing, Basil Parsley; Cover Chill. Alternate Squash,
Onions, Tomatoes Mushrooms On 8 Skewers. Grill Kabobs Over Medium Coals
15 Min. OR Until Vegetable Are Tender, Turning Basting With Dressing
Mixture Frequently.
163 Cal. Per 2 Kabobs 1/2 C. Rice.

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Title: CRISPY MANDARIN CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

1 Egg white
2 tb Cornstarch
2 tb Soy sauce
4 Chicken breast halves,
-boneless, skinned,
-cut into 3/4-inch pieces
1/2 c Biscuit mix
1/3 c Water
1 tb Sesame seeds
Vegetable oil
1 cn Mandarin oranges (8-oz),
-undrained
2 Carrots, medium, scraped and
-thinly sliced
2 Green peppers, medium-size,
Cut into 1/4-inch wide
-strips
1/2 c Catsup
1/4 c Sugar
2 tb Cornstarch
2 tb Vinegar
1 ts Chicken-flavored bouillon
-granules
Hot cooked rice

Combine egg white, 2 tablespoons cornstarch, and soy
sauce in a large bowl; mix well. Add chicken, coating
well; set aside.

Combine biscuit mix, water, and sesame seeds; mix
well. Add to chicken mixture, stirring to coat. Heat 3
to 4 inches of oil to 370 degrees; drop 4 to 5 pieces
of chicken, one at a time, into hot oil. Fry chicken 1
to 1-1/2 minutes on each side or until golden brown.
Drain on paper towels; set aside.

Drain oranges, reserving juice. Add enough water to
juice to make 1 1/4 cups. Pour juice mixture into a
skillet and bring to a boil; add carrots. Cover,
reduce heat, and simmer 4 to 5 minutes or until
crisp-tender. Add green pepper; cover and cook 1
minute. Combine catsup, sugar, cornstarch, vinegar,
and bouillon granules, mixing well. Stir into
vegetables, and bring to a boil. Add oranges and
chicken; cook over medium heat until chicken is
thoroughly heated. Serve over rice.

Shared by: June Hoffman, 8/93

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Title: GRILLED VEGETABLES
Categories: Bar-b-q, Harned 1994, Info, Vegetables
Yield: 1 info below

1 Information below

Shepherd writes: “BBQing vegetables brings out their
sweetness and imparts a smoky, nutty quality that is
extraordinarily delicious. Make them whenever you
light up the coals all harvest season.”

“Choose colorful ripe garden-fresh vegetables, such as
summer squash, eggplants, onions and different colored
bell peppers. Cut eggplant, onions and squash on the
bias into about 1/2″ thick slices. Cut peppers into 2
to 3″ strips or big scallops. About an hour or so
before cooking, combine vegetables with any good olive
oil-based vinaigrette or use balsamic vinegar and
olive oil with added minced garlic, basil, pepper and
salt.

”Prepare a BBQ fire, preferably using some fruit wood
or mesquite chips. When coals are evenly at the white
ash stage, drain vegetables well and grill on fine
mesh BBQ grid about 4 to 6″ from the coals. Grill as
slowly as possible until tender when pierced, turning
several times and moving vegetables around with a fork
so that they cook evenly. A little charring on the
edges doesn’t hurt them. Enjoy warm with or without a
meat course, and have crusty French bread to sop up
the tasty juices.“

From 1993 ”Shepherd’s Garden Seeds Catalog," pg. 77.
Electronic format by Cathy Harned.

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Title: Rose Geranium Cookies
Categories: Cookies
Yield: 4 servings

1/2 c Butter
1 c Sugar
1 Egg
1/2 c Milk
1 ts Rosewater
2 ts Rose geranium leaves; finely
Chopped
2 1/2 c Flour
1 1/2 ts Baking powder
4 Small rose geranium
Leaves for garnish

1. Cream butter and suger together until light and fluffy. Beat in egg,
milk
and rose water. 2. Sift together dry ingredients and add them, together
with the
chopped leaves, to the creamed mixture, stirring untill well mixed. 3.
Drop by
heasping teaspoons onto lightly greased cookie sheet and press a single
rose
geranium leaf deep into each cookie. 4. Preheat oven to 350 degrees and
bake for
eight to ten minutes.

from the book of country herbal craft by Dawn Cusick.

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