Recipes

3 1/2 c All purpose flour
2 tb Baking powder
1 tb Sugar
2 ts Cayenne
1/2 ts Salt
1 c Grated sharp cheddar
3/4 c Grated Romano
2/3 c Chilled vegetable shortening
-cut into small pieces
1 1/4 c Chilled buttermilk

Preheat oven to 450 degrees F. Butter large baking sheet. Sift first 5
ingredients twice into medium bowl. Mix in cheeses. Add shortening; rub in
with fingertips until mixture resembles course meal. Add buttermilk,
stirring until dough begins to form clumps. Turn dough out onto lightly
floured surface; knead gently until smooth, about 8 turns. Roll dough out
to 3/4 inch thickness. Using 3-inch biscuit cutter, cut out biscuits.
Gather dough scraps; reroll and cut out additional biscuits. Transfer to
prepared baking sheet. Bake until puffed and golden brown, about 15
minutes. Serve warm. Makes about 9 biscuits.
Yields
1 Servings

1 1/2 c White wine or veg broth
1 tb Honey
2 c Onion; chopped
3 c Mushrooms; sliced
1 c Red and green bell pepper;
-seeded and diced
2 tb Garlic; minced
2 tb Chilies; seeded and chopped
Or
1/4 c Canned chilies; diced
12 oz Canned peeled tomatoes;
-drained and chopped
1/3 c Corn, frozen
2 c Canned pinto or adzuki
-beans; drained
1 c Canned garbanzo beans;
-drained
1 1/2 ts Cumin
1 tb Chili powder, or to taste
2 tb Tomato paste
2 tb Miso, preferable red
Basic Biscuit Crust

From

Yields
8 Servings

1 cn Refrigerated biscuits (10oz)
3 Eggs, separated
1 pk Cream cheese, softened (3oz)
1 cn SPAM Luncheon Meat, cubed
-(12 oz)
1 c Shredded Cheddar cheese
1/4 c Chopped green bell pepper
1/4 c Chopped onion
Paprika

Heat oven to 350'F. Separate dough into 10 biscuits. Place in ungreased 9"
round cake pan; press over bottom of pan to form crust. In small bowl, beat
egg yolks and cream cheese until smooth; stir in SPAM, cheese, green
pepper, and onion. Beat egg whites until stiff; fold into SPAM mixture.
Spoon evenly over crust. Sprinkle with paprika. Bake 45-50 minutes or until
knife inserted near center comes out clean. Cut into wedges to serve.

Yields
6 Servings

2 1/2 c All purpose flour
1/4 c Sugar
1 1/2 tb Baking powder
3/4 c Cold butter or margarine
1 c Cold milk

Yields
12 Servings

2 c Flour
4 ts Baking powder
1/2 ts Salt
2 tb Sugar
1/2 ts Cream of tartar
1/2 c Shortening
2/3 c Milk
1 Egg; unbeaten

Yields
1 Servings

10 Hard-cooked eggs; sliced
1 lb Sliced bacon; diced
1/3 c All-purpose flour
1/4 ts Salt
1/8 ts Pepper
4 c Milk
2 c Processed American cheese;
-cubed

Yields
6 Servings

Self-rising flour
1 c Buttermilk
1/4 c Shortening

Notes: Too much shortening will and the biscuits will be greasy, heavy,
and flat. Too little shortening and they will be tough. You will need to
practice this, my mother made these every single day for 30 years or more
and had it down pat. Try varying the amount of shortening, size of
biscuits, and rack height until they come out right.

Yields
1 Servings