Recipes

8 Muffins 135 Calories per Muffin

1. Preheat oven to 400?F (hot).

2. Lightly crease muffin tins.

3. Stir mix and sugar together.

4. Mix water and egg thoroughly; add to mix and sugar.
Stir until dry ingredients are barely moistened. Batter will be lumpy.

5. Fill muffin tins two-thirds full.

6. Bake until lightly browned--about 20 minutes.

-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.

1. In small bowl combine yeast, sugar, and water; let stand until bubbly,
about 15 minutes.

2. In a large bowl, stir together flour, baking powder, and salt. Cut in
butter to make a fine crumb.

3. Beat in yeast mixture and buttermilk to make a moderately stiff dough.
(Add more flour if necessary.)

4. Knead dough lightly for a few seconds on floured board.

5. Pat out to 1/2-inch thickness. Cut dough with a 2-inch floured biscuit
cutter.

6. Arrange biscuits in a greased baking pan so they barely touch each
other; prick tops with a fork.

7. Let rise in a warm place until doubled (about 30-40 minutes).

8. Bake at 425 F. for 10-15 minutes or until golden. While biscuits are
hot from the oven, rub tops with additional butter.

Yields 10 to 12 biscuits.

K.F. 02/16/96: Very good. Used buttermilk powder in milk.

Mix and roll as for white biscuits. Cut in squares. Bake at 350 degrees for
20 - 25 minutes.

Preheat oven to 450 degrees. In a medium bowl, combine baking mix, milk and
cheese. Use a tablespoon or small ice-cream scoop to drop batter about 2
inches apart onto an ungreased baking sheet. Bake 8-10 minutes, until
lightly browned. While baking, melt butter in a small container in
microwave or atop the stove. Stir in the garlic salt mixture (can use
garlic salt or powder that has parsley flakes in it). When biscuits are
done, remove from oven and pour butter over them to drench. Serve
immediately. Makes 6-8 biscuits depending on size.

Karl Iovannicco is a former financial planner for Red Lobster and obtained
this much sought-after recipe then. He gave the secret that it's actually
Bisquick they use at Red Lobster - this recipe is either "it" or remarkably
close to Red Lober's recipe.

Preheat oven to 425F.
Mix together the first 6 ingredients & set aside.
Blend together the pumpkin, tofu & maple syrup until
smooth. Add to dry ingredients. Stir in soy milk, 1
tb at a time, until the dough forms a ball. Roll out
dough to 3/4" thickness. Cut with a cookie cutter.
Bake for 10 minutes, or until golden. Serve
immediately.

Variation: increase margarine to 1/2 cup and add 2 teaspoons sugar
In large bowl pour hot water over the margarine. Stir in powdered milk,
salt, and egg. Add flour, 1/2 cup at a time. Knead for a few minutes to
form stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone shapes.
Bake at 325 degrees for 50 minutes. Cool. They will dry out quite hard.
Makes about 1 1/4 pounds of biscuits. Costs around 30 cents per pound.

Preheat oven to 450F. In mixing bowl, sift together dry ingredients. Cut in
shortening, until mixture resembles coarse meal.

In another bowl, combine egg and milk. Beat lightly with fork. Add to flour
mixture all at once, stirring enough make soft dough.

Turn out onto floured board, knead 15 times. Roll out to 1" thickness. Cut
into rounds. Place on ungreased baking sheet about 1" apart for browned
sides. Place touching for soft sides. Bake 12-15 minutes, or until golden.

Combine flour, cornmeal, milk, oats and sugar. Cut in shortening, add egg,
bullion, and hot water. Knead 5 mins. and roll in 1/2" thick and cut out
to favorite shapes. Micro at 1/2 power for 5 to 10 mins, rotating plate.
Makes 5 1/2 small shapes. These last hardly at all so make a bunch! This
was posted by C.Harold Quinn (FPHK52A)

FILLING
1 cn (16 oz) old el paso(r)
-refried beans
1/3 c Chopped green bell pepper
1/4 c Chopped onion
1/4 ts Garlic powder
1/4 ts Cumin
1/4 ts Chili powder
1/2 c Shredded taco-flavored
-cheese

TOPPING
1/2 c Old el paso mild thick 'n
-chunky salsa; or picante
1/2 c Shredded taco-flavored
-cheese

GARNISH
1/2 c Sour cream
1/4 ts Paprika; (up to 1)
1 tb Finely chopped fresh
-cilantro; (up to 4)

Heat oven to 375 F. Separate dough into 8 biscuits; place on ungreased
cookie sheet. Bake at 375 F. for 11 to 15 minutes or until golden brown.

Meanwhile, in medium saucepan, combine all filling ingredients except
cheese. Cook over medium-low heat for 7 to 8 minutes or until hot, stirring
occasionally. Stir in 1/2 cup cheese. Remove from heat.

Remove biscuits from oven. Set oven to broil. Leaving biscuits on cookie
sheet, cut 2-inch circle in top of each warm biscuit to make 3/4-inch-deep
indentation. Remove circles; set aside. Spoon 1/3 cup hot filling into each
indentation. Top each filled biscuit with 1 tablespoon salsa and 1
tablespoon cheese.

Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese melts. Top
with biscuit circles and sour cream. Sprinkle with paprika and cilantro.

8 servings

Heat oven to 375 degrees. Melt margarine in oven in 13x9" baking dish or
non- aluminum baking pan. Tilt to evenly coat dish. Separate dough into 13
biscuits. Cut each biscuit into eighths. Place biscuit pieces in large
bowl; toss with 1-3/4 cup salsa. Spoon evenly into margarine-coated dish.
Sprinkle with cheese, bell pepper, onions and olives. Bake for 35-45
minutes or until edges are deep golden brown and center is set. Cool 15
minutes; cut into squares. Serve with 1 cup salsa.

1. Heat oven to 475 degrees. Spray an 8" baking pan with cooking spray. 2.
In a medium sized bowl, mix flour, sugar, baking powder, salt, and baking
soda until blended. Cut in shortening with pastry blender, or work it in
with fingertips until lumps are no larger than small peas. 3. Stir in
buttermilk ( or cream) and let stand for 2-3 min. dough is very wet. 4.
Pour remaining 1 cup all-purpose flour onto a plate. Flour hands well.
Scoop up about 2 Tbsp. dough and scrape it onto the flour. Sprinkle more
flour onto the dough. Gently pick up clump of dough and shape into a soft
round by passing it from hand to hand, shaking off excess flour. Place in
middle of prepared pan. Shape 9 more biscuits this way. 5. Brush tops with
melted butter. Bake 16-18 min or until tops are evenly brown.

These are the best biscuits I ever made! PLEASE MAKE THEM FIRST WITH THE
HEAVY CREAM. IT IS MUCH BETTER THAN MAKING THEM WITH BUTTERMILK! This
recipe came from the Woman's Day Magazine, 2/22/94

Mix together 7-up, buttermilk, bisquick to smooth dough. Dip hand into just
enough more bisquick you can knead dough in bowl till smooth and elastic.
Shape dough into 6 patties of equal size, 1" thick & place 1 patty in
center of a greased 9" round layer pan. Arrange the other patties around
that. Wipe tops of each in a dab of margarine or margarine. Bake at
450F-(very hot oven) 18-20 minutes or till triple in size & golden bown.
Cool in pan 10 minutes before serving. Makes 6 McFabulous flaky biscuits.

* Use only real mayonnaise, not salad dressing type.

Combine all the ingredients, mix well. Divide the dough among 12 greased
muffin tins. Bake in preheated 400-degree oven for 12-15 minutes. This
recipe can be doubled. Keep leftovers in refrigerator and reheat slowly.

Recipe by: The Living Heart Diet by M. E. DeBakey ISBN 0-671-61998-5
1. Preheat oven to 425 F.

2. Add milk all at once to the Master MIx, stirring until flour is
moistened.

3. Drop from a tablespoon onto an oiled baking sheet.

4. Bake for 10-12 mins.

YIELD: 12 biscuits

Recipe by: The Living Heart Diet by M. E. DeBakey ISBN 0-671-61998-5
1. Preheat oven to 425 F.

2. Add milk all at once to the Master Mix, stirring until flour is
moistened.

3. Knead 15 times on a lightly floured board.

4. Roll out 1/2 inch thick and cut with a 2-inch biscuit cutter.

5. Bake for 10-12 mins or until lightly browned.

YIELD: 12 biscuits

In the open flame of a gas burner or under a pre-heated broiler, roast the
long green chiles, turning them, until they are lightly but evenly charred.
Steam the chiles in a paper bag, or in a bowl, covered with a plate, until
cool. Rub away the burned peel. Stem and seed the chiles and coarsely chop
them. There should be about 3/4 cup.

In a large skillet over medium-low heat, melt the butter. Add the ham cubes
and cook them, stirring constantly, until lightly browned, about 10
minutes. Sprinkle the flour over the ham cubes and cook, stirring
constantly, for 5 minutes. Slowly whisk the milk into the ham mixture.
Stir in the green chiles and salt. Raise the heat to medium and bring the
milk mixture to a simmer. Cook, stirring occasionally and scraping the
bottom of the pan, until thickened into a medium gravy, about 7 minutes.
Adjust the seasoning.

Arrange the biscuits, split-sides up, on 8 plates. Spoon the gravy over and
around the, using it all. Serve immediately.

NOTE: I tend to add a bit more "heat" by adding some fresh jalepeno, cut
into very fine julienne as garnish to each person's serving. Looks pretty,
too. This is also a good dish to make using smoked turkey (thigh) instead
of ham.