BASIC MUFFINS AND BISCUITS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——BASIC BISCUIT BAKING
MIX—————–
9 c Flour — sifted
1/3 c Baking Powder — double
-acting
1 c Nonfat Dry Milk plus
2 tb Nonfat Dry Milk
4 ts Salt
1 3/4 c Vegetable Shortening

Stir baking powder, dry milk and salt into the sifted
flour. Sift all dry ingredients together until well
mixed. Cut or mix fat into flour mixture utnil all
particles are thouroughly coated and mixture esembels
coarse cornmeal. Sotre mix in a jar or can with a
tight lid. It can be measured into 2 cup amounts and
put in plastic bags or jarsd where it will be ready
for use. It may be stored at room temperature for 6
weeks. Vary the liquids: dry milk solids are already
in the mix so more milk is not need. You can use fruit
juice, water or meat broth for the liquid called for
in a recipe.

The recipes in this Pick-A-pocket book were written
for commercial packaged baking mix which has no milk
so it is the liquid called for in recipes. This mix is
a perfect substitte. Just use water where it calls for
milk. (written out of my cookbook)

Basic biscuits: 2 cups mix, 1/2 cup water. Add water
to mix and stir 20-25 times. Turn out onto a lightly
floured surface and knead 10-15 times. Roll to 1/2″
thickness and cut with a knife to pockets shapes or
use biscuit cutter to make circles. Place in preheated
sm and bake 5 minutes or until golden brown.

Sausage biscuits: 2 1/4 cups packaged biscuit baking
mix (milk), 8 links sausages cooked.

Prepare biscuits according to package directions for
rolled biscuits. Knead dough, roll out on floured
surface and cut 8 circles with a biscuit cutter. Lay
one sausage in center of each and wrap dough around,
pinching to seal. Sausages will stick out the ends.
Bake 5 minutes or until golden brown.

Jelly biscuits: flatten unbaked biscuits with heel of
your hand. Place 1/2 teaspoon jelly or preserves in
center. Fold over and pinch edges together to seal.
Bake 5 minutes or till golden.

Pimento cheese bread: 2 cups packaged biscuit baking
mix, 1 egg, beaten; 1/2 cup grated cheddar; 2/3 cup
milk; 2 tablespoon drained dice pimento (optional) Mix
all ingredients together until soft dough forms. Spoon
into pockets. Bake 10 minutes or until golden.

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Prawns in Black Bean Sauce (See Jup Ha Kow)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Seafood
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Medium prawns
1/2 teaspoon Salt
1 Green pepper — cut in 1-inch

2 tablespoons Salted black beans
1 Clove garlic — minced
2 tablespoons Fresh ginger root — minced
1/4 cup Chicken stock
1 teaspoon Cornstarch
2 tablespoons Oil

Preparation: Shell, devein and clean prawns. Blot dry. Cut along
back side, b ut don’t cut through. Wash and rinse black beans 2 or 3
times. Combine with gar lic and ginger and mash together until pasty.
Add stock and cornstarch. Set aside.

Cooking: Heat wok. Add 1 tablespoon oil and reheat. Stir fry green
pepper fo r 1 minute. Set aside. Add 2 tablespoon oil to wok and
heat. Stir fry prawns a nd salt until prawns turn pink. Add black
bean mixture and stir until thickened . Add green pepper, stir and
serve.

Do-ahead notes: Do through preparation.

Yield: 4 servings
From “The Chinese Village Cookbook.” A practical guide to Cantonese
country coo king. Rhoda Yee, Yerba Bueana Press, San Francisco.
1975.

Posted by Stephen Ceideberg; January 10 1992.

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SCHEHERAZADE CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Raw bulgur
1 c Boiling water
1 tb Olive oil
2 c Minced onion
3 Large cloves garlic, minced
1/2 ts Salt
2 ts Cumin
1 1/2 ts Basil
Black pepper cayenne
1 Large green pepper, diced
3/4 c Dry soybeans, soaked 4 hours
1 14 oz. can tomatoes, drained
3 tb Tomato paste-half 7 oz. can
1/2 c Finely minced parsley
1 1/2 c Feta cheese, crumbled

Preheat oven to 375 F. Lightly oil a 9×13 inch baking
pan. Place the bulgur in a small bowl. Add boiling
water, cover with a plate, and let stand at least 15
minutes. Meanwhile, heat the olive oil in a large
skillet. Add onion, garlic, salt and seasonings.
Stir occasionally as you saute over medium heat for 5
to 8 minutes. Add green pepper and saute about 5
minutes more. Drain the soybeans, if necessary, and
place them in a blender or food processor with 1 cup
fresh water. Grind until the soybeans resemble a
coarse batter. Transfer to a large bowl. Add the
soaked bulgur and sauteed vegetables to the soybeans.
Stir in the tomatoes, breaking them up into bite-sized
pieces. Add tomato paste, parsley and 1 cup of the
feta. Mix well. Spread into the baking pan and
sprinkle the remaining feta on top. Cover and bake
for 30 minutes at 375 F., then uncover and bake 15
minutes more with the oven turned down to 350 F.
Serve hot.

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Raisin Crisscross Pie – Better Homes And Gardens

Recipe By : Charlotte Heath Serving Size : 8 Preparation Time :0:00
Categories : Cakes And Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Brown Sugar, Packed
2 Tbsp. Corn Starch
2 Cups Raisins
1/2 Tsp Orange Peel — Finely Shredded
1/2 Cup Orange Juice
1/2 Tsp Lemon Peel — Finely Shredded
2 Tbsp. Lemon Juice
1 1/3 Cups Cold Water
1/2 Cup Walnuts — Chopped
—–Pastry For Lattice Top Pie—–
2 Cups All-Purpose Flour
1 Tsp Salt
2/3 Cup Shortening
6 To 7 Tbsp. Cold Water

In a sauce pan, combine brown sugar and corn starch. Stir in raisins,
orange peel, orange juice, lemon peel, lemon juice, and water. Cook and
stir over medium heat until thick and bubbly. Cook and stir 1 minute
more. remove from heat, stir in walnuts. Fill a pastry-lined 9 inch pie
plate with raisin mixture. Adjust lattice crust; flute edge. Cover edge
of pie with foil. Bake at 375 degrees for 20 minutes. Remove foil and
bake about 20 more minutes or until crust is golden

Pastry for Lattice Top Pie:
In a mixing bowl stir together flour and salt. Cut in shortening until
pieces are the size of small peas. Sprinkle 1 tablespoon of water
over part of the mixture, gently toss with a fork. Push to side of
bowl. Repeat until all is moistened. Form dough into a ball. Divide
dough in half. Take half, on a lightly floured surface, flatten dough
with hands. Roll dough from center to edge, forming a circle about
12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a
9 inch pie plate. Ease pastry into pie plate, being careful not to
stretch pastry. Trim pastry to 1/2 inch beyond edge of pie. When
pie shell is full with filling, roll out other half of pie pastry. Cut pastry
into 1/2 inch wide strips. Weave strips on top of filling to make a
lattice crust. Press ends of strips into rim of crust. Fold bottom
pastry over the lattice strips, seal and flute. Bake as directed in
individual recipe.

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NOTES : My grandfather used to love raisin pie, but I could not find the
recipe in the collection that my grandmother had given me.
These recipes came from Better Homes and Gardens and
Betty Crocker, and sound very similar to what I remember.

CANDY BAR PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Taste of the Country V
6 Chocolate Candy Bar w/Almond
-1.45 oz each
1 can Cool Whip (8oz) — thawed
1 tablespoon Vanilla
Graham Cracker Crust — 8-9 inc
Chocolate;shaved — optional

In a double boiler or micro, melt chocolate bars. Quickly fold into the whipped
topping. Stir in vanilla. Spoon into pie crust. Garnish with shaved chocolate,
if desired. Chill until ready to serve.Yield: 6-8 servings. Submitted by
Rosalind Hamilton, LA from the cookbook library of Cathy Svitek

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Bread Machine Bagels

Recipe By : The Bread Box Recipe Book
Serving Size : 5 Preparation Time :0:00
Categories : Baking Breads
Bread Machine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup water — + 2 tbsp
1 teaspoon lemon juice
3/4 teaspoon salt
1 1/2 tablespoons sugar
2 1/2 cups bread flour
1 3/4 teaspoons active dry yeast
Glaze:
1 whole egg — beaten

Place ingredients in bread machine, use dough setting, when setting completed
remove dough from pan (if not using a bread machine, knead dough for ~5
minutes and let rise in warm place).

Place dough on lightly floured surface. Punch and knead for 5-10 minutes until
smooth. Cut into 5 equal pieces. Fromeach piece form a ball and make a hole in
each using your thumbs. Stretch until smooth and hole is about 1 inch. Place
bagels on greased baking sheet and let rise covered for 10 minutes. Heat oven
to 400F, boil 6 cupos of water in a large saucepan or skilltet. Cook bagels 2
at the time for 3 minutes turining once. Place bagels on greased sheet. Brush
with beaten egg and sprinkle with favorite toppings. Bake at 400F for 20-25
minutes until deep golden brown. Cool on a wire rack.

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Per serving: 279 Calories; 2g Fat (7% calories from fat); 10g Protein; 54g
Carbohydrate; 36mg Cholesterol; 334mg Sodium

Title: Green Apple Sorbet (Sorbet de Pommes Vertes)
Categories: Desserts, Ices, Low-fat
Yield: 4 servings

3/4 lb Tart green apples
— (such as Granny Smith)
— unpeeled, cored,
— thinly sliced
1 1/2 tb Fresh lemon juice
3/4 c Water
3/4 c Sugar

Combine sliced apples and fresh lemon juice in medium bowl. Cover with
plastic wrap and freeze overnight.

Combine water and sugar in heavy medium saucepan. Stir over medium heat
until sugar dissolves. Increase heat and bring to boil. Cool completely.

Puree frozen apple slices and sugar syrup in processor until mixture is as
smooth as possible. Transfer apple mixture to ice cream maker and process
according to manufacturer’s instructions. Transfer sorbet to container
and freeze. (Can be prepared 1 day ahead.)

* Source: Les Loges de l’Aubergade (France)
* Published in Bon Appetit (May 1994)
* Typed for you by Karen Mintzias

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MANDARIN HOT AND SOUR SOUP 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Soup stock, 6-8 cups
1/4 lb Pork, lean
1/2 Square bean curd (optional)
1/4 c Shredded bamboo shoot
3 Dried black mushrooms 2-3*
2 tb Sliced can button mushrooms
4 Dried wood ears (optional)*
2 Stalks green onion, chopped
1 Slice cooked ham, shredded**
4 tb Vinegar
1 t Chili Oil (optional)
1/4 Hite pepper
3/4 ts Salt
1/2 ts Sesame oil
1/2 ts Sugar
1 tb Soy sauce
2 Eggs lightly beaten
3 tb Cornstarch in 3 T water

* Soaked and shredded.
** Optional
Bring soup stock to a boil, add shredded pork, black
mushrooms and wood ears. Cook 2-3 minutes. Add
remainder of ingredients and seasonings (except
cornstarch, eggs, and green onion) reduce heat and
simmer for 2 minutes. Thicken with cornstarch and turn
off heat. Slowly pour in beaten eggs in a thin stream
while stirring. Serve immediately. Garnish with green
onion. If soup is to be prepared ahead of time, do not
add cornstarch and eggs until serving time. Otherwise
the egg will be overcooked and spoil the appearance.
Soup should be quite hot and sour. Adjust the hotness
with varying amount of white pepper and the sourness
with different amounts of vinegar.

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Tempura Batter

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sauce
3/4 cup clam broth 1
1/4 cup sake
1/2 teaspoon sugar
Batter
2 1/2 cups sifted flour
2 cups cold water
egg yolks
1 quart vegetable oil.

/4 c soy sauce Mix the batter with the exception of the oil. Dip food
such as shrimp,lobster scallops and vegetables such as broccoli,pea pods, in
batter and dunk in hot oil,fry till lightly browned. This may sound like a
hard appetizer but I heat oil in a pan till hot,pour into fondue pot and let
the guests make their own.They seem to enjoy doing this.

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Title: MACARONI AND CHEESE WITH TUNA
Categories: Main dish, Alcohol
Yield: 10 servings

1 pk Elbow macaroni (7oz)
1 c Digonally sliced celery
1/2 c Pimiento-stuffed olives
1 cn Tuna,drained (9 1/2oz)
2 tb Grated onion
2 ts Salt
1/4 ts Ground pepper
3 c Shredded American cheese
2 tb Butter or margarine
1 tb Flour
1/2 ts Salt
1/4 ts Ground pepper
1 c Dairy sour cream
1 c Dry white wine
1 tb Butter or margarine

Cook macaroni as directed on package; drain and rinse. Stir celery and
olives into macaroni. Heat oven to 375′. Place half of the macaroni mixture
in ungreased baking dish, 13 1/2×8 3/4×1 3/4 inches. Mix tuna, onion, 1
teaspoon salt, 1/4 teaspoon pepper and the cheese. Sprinkle macaroni
mixture with half of the una mixture; repeat.

Melt 2 tablespoons butter in 2-quart saucepan over low heat; stir in flour,
1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, stirring
constantly, until mixture is smooth and bubbly. Remove from heat. Stir in
sour cream and wine. Heat to boiling, stirring constantly. Pour over tuna
mixture; dot with 1 tablespoon butter. Cover with aluminum foil and bake 30
minutes. Uncover; bake until golden, about 15 minutes.

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