Recipes

Crumble sausage into a large saucepan; cook over medium-low heat. Add
onion; cook and stir until transparent. Drain, discarding all but 2
tablespoons of drippings. Stir in flour; cook over medium-low heat about 6
minutes or until mixture bubbles and turns golden. Stir in milk. Add
seasonings; cook, stirring, until thickened.

Serve over biscuits or over chicken fried steak.

Yield: 4 servings.

LIQUIDS
1 lg Egg
2 tb Milk
1/4 ts Salt

Mix together Bisquick and cheese,then add sausage.

Mix liquids, then add to solid mixture. Shape into small balls, flatten
slightly. Bake @ 350 degrees 20 minutes on ungreased cookie sheet.

Place turkey in a nonstick skillet; cook over medium heat until browned, st
TO: PAM COOMBES (RNCM95A) FROM: BETTY PINDER (TKHN51B) SUBJECT: BAC
Good Morning, Pam! I hope your cat is OK. I always dread trips to the ve
When will there be health insurance for animals? G

Make the biscuits with baking mix such as Jiffy or Bisquik, cutting in some
additional butter if fat and calories don't scare you.

Break up the sausage as you brown it in frying pan. Then remove meat
and set aside.
Drain all but about 1/4 cup of the fat from the pan; remove pan from
heat and stir in flour. Add milk gradually, stirring.
Return pan to heat and cook as with any white sauce, stirring until
thick and smooth.
Return sausage to sauce, turn heat low, and let simmer a bit to blend
flavors.
Taste for seasoning; you are unlikely to want pepper, but you may need
a bit more salt.
Serve with eggs of you choice, but scrambled is my preference...

Sift flour and dry ingredients in mixing bowl. Add shortening and milk and
work with hands on a lightly floured board. Roll out about 1/4 inch thick
and cut with a biscuit cutter. Place in a preheated 400 F. oven and bake 10
to 12 minutes till brown. Yields about 20 large biscuits.

BISCUITS
1 c Flour
1 ts Baking powder
1/8 ts Baking soda
1/4 ts Salt
2 tb Plus 1 teaspoon shortening
1/4 c Plus 1 tablespoon milk
2 ts Cracked black pepper

GARNISH
2 tb Chopped chives
2 Long chives
2 tb Finely chopped red peppers
2 tb Finely chopped yellow onions

ESSENCE OF EMERIL SHOW # EE2309

Preheat the oven 350 degrees. For the filling: In a saute pan, heat the
oil. Season the rabbit with Rustic Rub. When the pan is smoking hot, brown
the rabbit evenly, about 3 minutes on each side. Remove from the pot and
set aside. Add the flour to the pan and stirring constantly, make a
medium-dark roux. Add the onions, shallots, garlic, mushrooms, and cook for
3 minutes. Season with salt and black pepper. Add the andouille and cook
for 2 minutes. Return the rabbit to the pot. Add the wine and stock, bring
up to a boil, and reduce to a simmer. For biscuits: In a mixing bowl,
combine all of the ingredients and mix well. The dough will be slightly
sticky. Pour the rabbit mixture into a square casserole dish.

Drop a heaping tablespoon at a time of the biscuit dough, 1-inch apart
directly on top of the filling, covering the entire dish. Bake for 30-35
minutes until the biscuits are golden and the rabbit is tender. Spoon a
couple of servings onto an oversized platter, exposing the rabbit pieces
and leaving the biscuits whole. Garnish with chopped chives, long chives,
brunoise peppers, and black pepper.

Yield: 4 servings

Sift flour into a bowl. Using a pastry blender or 2 knives, cut in butter
until mixture resembles coarse crumbs. Crumble in Roquefort cheese;
sprinkle in Cheddar cheese. With your fingers, thoroughly mix ingredients
to form a dough. Cover and refrigerate. Place sesame seeds in a dry
skillet, stir over medium heat until golden. Remove from heat; cool.
Preheat oven to 400 F (200 C). Grease 2 baking sheets. Shape chilled dough
into 36 equal balls. Toss each ball in toasted sesame seeds, pressing
balls flat to coat well with seeds. Arrange balls on greased baking sheets
and press lightly with a fork. Bake 10 minutes or until golden around
edges. Cool on racks and store in an airtight container. To serve, arrange
on a plate and garnish with cucumber and cherries. Makes 36.

(from Joy of Cooking)

Again, the recipe calls for 3/4 c. milk when making rolled biscuits, but
you wouldn't add it when you're simply making the biscuit mix.

NOTE: keep mix refrigerated until use

HEAT oven to 450 degrees. Lightly grease cookie sheet. Mix baking mix, 2
to 4 tablespoons Parmesan cheese, the chives and dill weed. Cut 1/4 cup
firm margarine into 1/4-inch pieces. Add margarine pieces to baking mix;
toss with fork until coated. Add milk; stir just until dry ingredients are
moistened.

TURN dough onto surface dusted with baking mix; gently roll in baking mix
to coat. Shape into ball; knead gently 4 or 5 times. Roll 1/2 inch thick.
Cut with 1-1/2 inch round cutter dipped in baking mix.

BRUSH tops of biscuits with melted margarine; sprinkle with 2 tablespoons
Parmesan cheese. Place about 1 inch apart on cookie sheet. Bake about 8
minutes or until light brown. About 1-1/2 dozen biscuits.

Sift together flour, baking powder, celery seed and salt. Cut in shortening
and parmesan cheese until particles are fine. Combine egg with milk. Add to
dry ingredients; stir until dough clings together. Knead on floured surface
10 times. Roll out to 1/2-inch thickness. Cut into rounds with floured
2-inch cutter; place on cookie sheet. Bake at 425 degrees for 15 to 20
minutes until golden brown.

submitted by: LeiG@aol.com
from: The Wonderful World of Cooking

Cream butter and sugar. Add egg and lemon rind. Mix well. Stir in flour
and chopped cherries. Roll between waxed paper to 1/4 inch thickness. Cut
with 2 inch cookie cutter. Place on greased baking sheet. Top each cookie
with 1/2 cherry and 1 filbert. Bake at 375 degs for 8-10 minutes Sprinkle
with confectioners' sugar makes 1 1/2 doz

Lei, Bronx, NY, USA

Recipe Archive - 12 August 96

Preheat oven to 425 degrees. Mix dry ingredients; cut in shortening. Add
grated orange rind. Add milk to dry ingredients. Mix completely.

Turn dough onto floured board. Pat to 1/2 inch thickness. Cut with small
cutter. Put into greased baking pan. Before putting into oven, dip bottom
of beverage glass into orange juice; press down intotop of each biscuit.
Bake and serve at once. Makes 2 1/2-3 dozen.

Place 1 Tablespoon grated orange peel and 1 Tablespoon orange juice in
measuring cup. Pour in milk to the 1/2 cup mark. Substitute this mixture
for milk in Baking Powder Drop Biscuit recipe. Add 1-1/2 Tablespoons sugar
to Mix. Yield: 9 to 10 biscuits

Sift flour, measure, and sift with baking powder, salt, and 1 tablespoon
sugar. Cut in shortening. Add milk to form soft dough. Turn onto lightly
floured board. Knead lightly. Pat into sheet 1/2 inch thick. Spread with
butter, and 2 tablespoons sugar dissolved in orange juice. Sprinkle with
grated orange rind. Roll like jelly roll and cut in slices 1/2 inch thick.
Place cut side down in well-oiled pan. Cover and allow to stand 10
minutes. Bake in hot oven (450 F) 15 minutes. 12 servings. The Household
Searchlight - 1941

Prepare onion topping: Heat butter in medium sized skillet over low
heat. Add onion, rosemary & salt:; saute until softened, about 15
minutes. Remove from heat. Preheat oven to 450. Prepare dough: Sift
together flour, powder, rosemary & salt in bowl. Cut shortening into
flour mix until it resembles coarse meal. Make well in center of dry
ingredients. Pour in buttermilk all at once. Stir quickly with fork
to form dough. Turn dough onto floured board. Gently knead 2-3 times.
Pat dough into 3/4" thick piece. Cut out biscuits with floured 2"
biscuit cutter. Place on ungreased baking sheet. Press scraps
together (do not knead) Cut out more biscuits. Top each biscuit with
onion topping. Bake in preheated 450 oven for 12-14 minutes or until
lightly browned. Cool biscuits on sheet on wire rack for 2-3 minutes.
Serve immediately.

Onion Toppings:

Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough.
COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well
to mix. Rub in the butter by hand or with a pastry blender until the
mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and
continue stirring gently until the dough begins to hold together. (If the
dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the
work surface generously with flour and scrape the dough onto it. Fold the
dough over on itself two or three times. Use the dough immediately . Pat
dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits
with a sharp, floured knife. Transfer to a parchment-lined cookie sheet.
Paint tops with buttermilk. Bake for 10 to 15 minutes, until well risen and
golden.

From: "Goffigon, Lucia" Goffigon.Lucia@MGH.HARVARD.EDU

Date: Fri, 2 Aug 1996 16:32:00 -0500
Courtesy of "Very Virginia" Cookbook - The Junior League of Hampton Roads.

Preheat oven to 400 F. Leave rolls in pan. sli ce off top half of rolls and
place beside pan. Combine butter with next 4 ingredients and spread on
inside of top and bottom of rolls. Layer ham and cheese on bottom half of
rolls, replace top half of rolls, and wrap in foil. Bake 15 minutes or
until c heese melts. Using sharp knife, separate rolls and serve warm.
(Yield: 20 rolls.)

EAT-L Digest 1 August 96

Mix together the first 3 ingredients. Then thoroughly mix in the last 4
ingredients. Dough will be stiff. Chill for a half hour. Roll rounded
teaspoonsfuls into balls. Flatten, place on greased cookie sheet, and bake
for 1 hour at 300F.

Heat oven to (450?F). Combine flour, oats, sugar, baking powder, baking
soda and salt; mix well. Cut in margarine with pastry blender or two knives
until mixture resembles coarse crumbs. Add buttermilk; mix with fork just
until dry ingredients are moistened. Drop by (1/4 cup) measure onto
ungreased baking sheet. Beat together egg white and water. Brush tops of
biscuits with egg white mixture. Bake 10 to 12 minutes or until light
golden brown. Serve warm. *Or substitute soured milk. Combine (1 1/4 cups)
1% milk and (4 tsp) lemon juice; let stand 5 minutes or until slightly
thickened.

Yield: 16 biscuits.

Yield: 5 To 6 Dozen Biscotti

Beat 2 of the eggs and add the sugar and oil, beating to blend well. Add
the water. Sift the flour, baking powder, cinnamon and cloves together,
blending well. Mix into the creamed mixture. Stir in the nuts and orange
rind, blending well. Divide the dough into 6 parts. Roll each part, on a
floured board, and shape into a loaf. Press each loaf a little. Place the
loaves on a large cookie sheet. Beat the remaining egg and brush it on top
of the loaves and sprinkle with the sugar. Bake in a preheated 350 Degree
F. oven for 25 minutes or until lightly browned. Remove the loaves and cool
slightly. Cut each loaf diagonally into biscuits.

Mix 1 Tbsp. yeast with 1/2 cup warm water and 1 Tbsp. sugar. Let yeast
rise. Sift all flour, soda, salt, baking powder, and 2 Tbsp. sugar. Add
shortening to sifted ingredients and blend well with hands. Add buttermilk
and yeast, then roll out and cut. Bake at 400 degrees F. for 12 minutes.
Biscuit Roll can be refrigerated for up to two weeks.

Stir together flours, cornmeal, dry milk powder, cinnamon, nutmeg and
allspice in a large bowl. Add egg, then begin adding water gradually,
stirring with a wooden spoon. Add just enough water to produce a very stiff
dough. If you add too much water and dough is no longer stiff, add a little
more flour. Knead the dough with your hands to create a smooth texture.
Preheat oven to 350?F. Roll out dough 1/4 inch thick. (It helps if the top
and bottom of the dough are lightly floured.) Use a cookie cutter to cut
out biscuits. Place biscuits about 1/2 inch apart on lightly greased cookie
sheets. Bake for about 45 minutes to 1 hour. The biscuits should be lightly
browned and should not be moist inside. Turn off oven and leave biscuits
inside without opening oven door for 5 hours, or overnight, to let them
harden. Store in an airtight container. Yield: About 4 dozen (3-by-1-inch)
biscuits.

Sift dry ingredients, Cut in shorteneing very finely. Add milk. Toss
on a floured board. Knead lightly, roll, cut and put on greased pan.
Bake in 400 F. oven for 20 minutes.

Source: Mary Catherine Walter, Pleasent Grove Grange, Seneca County,
OH
: Mrs. Betty Flischel, Clermont Grange, Clermont County, Oh
Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of Ohio State Grange Home Economics Committee.

From: PMCLARK@scifac.indstate.edu (Rick Clark)

Date: Sat, 4 Sep 1993 04:22:12 GMT
O yes, and are they good. Serve these hot with some apple butter, to die
for. They are great with fried chicken, corn, mashed spuds, pecan pie, and
iced safrass (sp.?) tea.

If you are ever near Nashville Ind. it is a great place to to get a meal.
My wife and I will drive an hour and a half a couple of times a year just
for these Biscuits.

Add yeast to warm water. add other ingredients & let dough rise. Work
into biscuits and drop into hot fat.

This recipe will make about seven doz biscuits. They can be frozen
individually and stored in plastic bags. When you work them up, don't let
the biscuits rise too high; the fat should be slightly hotter thatn 350
degrees F. If the fat should be too hot, the biscuits will be soggy in the
center.

REC.FOOD.RECIPES