1/2 cup chopped onions
2 tablespoons butter
1 clove garlic, minced fine
1/2 cu chili sauce
1 tablespoon Worcestershire sauces
2 tablespoons vinegar
2 teaspoons brown sugar
1/2 teaspoon celery salt
1 teaspoon French's prepared mustard
1/2 cup grated Parmesan cheese
1 pound loaf French, or any hard-crusted, bread
*Saute onion until golden and tender in butter. Add all other ingredients except bread and cheese. Simmer until mixture thickens - about 1/2 hour. Cut bread in wide slcies-don't cut completely through lower crust. Place a tablespoon of barbecue sauce in each cut and sprinkle cheese between cuts and over top of loaf. Wrap in aluminum foil. Heat in 400-degree oven for 15 minutes. Serve in foil to keep hot. Wonderful with steak or soup or chef salad.
::
Recipe from Harold H. Meyers in Bestir Yourself!, by The Junior League of Toldedo, Inc.
::
Tested in The American Home Kitchens
11.20.2007
Bubble-ring Coffeecake
21 caramels
1/2 cup hot water
* * *
1/3 cup butter or margarine, melted
2 tablespoons sugar
1/2 cup California walnut halves
2 packages refrigerated biscuits
Melt caramels in water in top of double broiler over boiling water, stirring now and then. Brush inside of 61/2-cup ring mold with part of melted butter; sprinkle sugar over bottom and sides to coat. Place ring of walnut halves, flat side up, in bottom and pour 1/3 of caramel sauce over. Cover with layer of biscuits (you'll make 3 layers in all). Brush with melted butter and dot with half of walnuts. Pour half of remaining sauce over. Cover with another layer of biscuits; brush with butter and again dot with half of walnuts. Pour half of remaining sauce over. Cover with another layer of biscuits; brush with butter and again dot with walnuts. Pour remaining sauce over; cover with last layer of biscuits and brush with butter. Bake in moderate oven (375F) 25 to 30 minutes or till done. Turn coffeecake out from pan immediately and serve warm. Makes 8 servings.
1/2 cup hot water
* * *
1/3 cup butter or margarine, melted
2 tablespoons sugar
1/2 cup California walnut halves
2 packages refrigerated biscuits
Melt caramels in water in top of double broiler over boiling water, stirring now and then. Brush inside of 61/2-cup ring mold with part of melted butter; sprinkle sugar over bottom and sides to coat. Place ring of walnut halves, flat side up, in bottom and pour 1/3 of caramel sauce over. Cover with layer of biscuits (you'll make 3 layers in all). Brush with melted butter and dot with half of walnuts. Pour half of remaining sauce over. Cover with another layer of biscuits; brush with butter and again dot with half of walnuts. Pour half of remaining sauce over. Cover with another layer of biscuits; brush with butter and again dot with walnuts. Pour remaining sauce over; cover with last layer of biscuits and brush with butter. Bake in moderate oven (375F) 25 to 30 minutes or till done. Turn coffeecake out from pan immediately and serve warm. Makes 8 servings.
11.04.2007
Popovers
(Hand-written recipe includes sugar where other popover recipes do not so this might be a little sweeter)
1 ¼ c. flour
¼ tsp. salt
2 eggs
1 tsp sugar
1 c. milk
Mix flour, salt sugar. Gradually add milk and well-beaten eggs. Fill well-greased, piping hot, small muffin pan half full and bake 30 to 40 min. Reduce heat toward end to prevent too much browning.
****
There is no baking temp listed but the other popover recipe states 475F.
1 ¼ c. flour
¼ tsp. salt
2 eggs
1 tsp sugar
1 c. milk
Mix flour, salt sugar. Gradually add milk and well-beaten eggs. Fill well-greased, piping hot, small muffin pan half full and bake 30 to 40 min. Reduce heat toward end to prevent too much browning.
****
There is no baking temp listed but the other popover recipe states 475F.
Herb-ecue rolls
Preparation time: 15 min., Proofing time: about 2 hrs., Baking time: 15 min.
¾ cup milk
6 tbs. sugar
1 tbs.salt
5 tbs. shortening
½ cup lukewarm water
2 pkgs. of dried yeast or 2 cakes of compressed yeast
1 egg, beaten
41/2 cups sifted flour
1 tsp. basil
1 tsp. thyme
1 tsp. oregano
1 tsp. nutmeg
¼ cup butter or margarine, melted
*Scald milk, stir in sugar, salt, and shortening. Cool to lukewarm. Dissolve yeast in the warm water. Combine with milk. Add egg, 2 cups flour, herbs, and nutmeg. Beat until smooth. Then add remaining flour. Place in greased bowl, and let rise in warm place until double in bulk (about 1 hr.). Punch down and knead on floured board until dough has a satiny finish. Roll into a rectangle, brush with melted butter or margarine, and roll as for a jelly roll. Slice into 1 ½ -inch slices and place in greased muffin pans. Let rise to double in bulk and bake for 15 min. in a 400F. oven.
Yield: 24 rolls 135 cal. per roll Vitamins A, B, C
Tested in The American Home Kitchens
¾ cup milk
6 tbs. sugar
1 tbs.salt
5 tbs. shortening
½ cup lukewarm water
2 pkgs. of dried yeast or 2 cakes of compressed yeast
1 egg, beaten
41/2 cups sifted flour
1 tsp. basil
1 tsp. thyme
1 tsp. oregano
1 tsp. nutmeg
¼ cup butter or margarine, melted
*Scald milk, stir in sugar, salt, and shortening. Cool to lukewarm. Dissolve yeast in the warm water. Combine with milk. Add egg, 2 cups flour, herbs, and nutmeg. Beat until smooth. Then add remaining flour. Place in greased bowl, and let rise in warm place until double in bulk (about 1 hr.). Punch down and knead on floured board until dough has a satiny finish. Roll into a rectangle, brush with melted butter or margarine, and roll as for a jelly roll. Slice into 1 ½ -inch slices and place in greased muffin pans. Let rise to double in bulk and bake for 15 min. in a 400F. oven.
Yield: 24 rolls 135 cal. per roll Vitamins A, B, C
Tested in The American Home Kitchens
Lazy Day Oven Brown Stew
If you want a delicious meal, but one easy to prepare in the oven, we think you’ll like this one. Sally Carlson, wife of Bert, our garden seed manager, who always wins praise with this meal, shares it, saying “It is the best tasting, easiest to prepare stew I’ve ever made. You don’t even have to brown the meat-it browns in the oven.”
*************
Two pounds boneless beef, cubed into one inch pieces
Three ribs of celery, cubed into two inch pieces
Five or six carrots into one inch pieces
Two medium onions, quartered
Four medium potatoes, quartered
One pound can tomatoes (or one pint)
One can (one pound) green beans, drained reserving liquid
One-half cup water
One-third cup quick cooking tapioca
One tablespoon salt
One-third teaspoon pepper
One tablespoon sugar
Spread meat in bottom of enameled roaster or large pan. Sprinkle tapioca over meat. Add celery, carrots, onions, tomatoes, potatoes. Combine liquid drained from beans, water and seasonings. Pour over vegetables and meat in pan, cover tightly with lid, bake at 300 degrees for four to four and one-half to six hours. Refrigerate drained green beans and stir into stew when stew is done. For a thicker stew use one-half cup tapioca. Makes 10 to 12 servings.
*************
Two pounds boneless beef, cubed into one inch pieces
Three ribs of celery, cubed into two inch pieces
Five or six carrots into one inch pieces
Two medium onions, quartered
Four medium potatoes, quartered
One pound can tomatoes (or one pint)
One can (one pound) green beans, drained reserving liquid
One-half cup water
One-third cup quick cooking tapioca
One tablespoon salt
One-third teaspoon pepper
One tablespoon sugar
Spread meat in bottom of enameled roaster or large pan. Sprinkle tapioca over meat. Add celery, carrots, onions, tomatoes, potatoes. Combine liquid drained from beans, water and seasonings. Pour over vegetables and meat in pan, cover tightly with lid, bake at 300 degrees for four to four and one-half to six hours. Refrigerate drained green beans and stir into stew when stew is done. For a thicker stew use one-half cup tapioca. Makes 10 to 12 servings.
Company Dinner NO. 3 - *Coffee-Rum Pie (Beef Stroganoff in separte post)
*Coffee-Rum Pie
Pastry for 8-inch pie shell
1 pkg unflavored gelatine
3 tablespoons rum
3 eggs
¼ teaspoon salt
1 tablespoon instant coffee
1 cup boiling water
Pinch salt
1/3 cup sugar
½ teaspoon
Vanilla extract
½ cup heavy cream (optional)
Prepare pastry from a mix or your own recipe and line the piepan. Bake and set aside and to chill while you make the filling.
Sprinkle gelatine over rum to soften. Separate yolks from whites of eggs and beat yolks slightly. Now mix in sugar, salt and instant coffee smoothly. Add boiling water gradually and stir in softened gelatine. Cook over boiling water, stirring constantly, until mixture is thick enough to coat a spoon. Remove from heat, cover tightly (to prevent skin from forming on surface) and cool to room temperature.
Beat egg whites and salt until they form floppy points, then beat in 1/3 cup sugar gradually until mixture forms precise peaks. Flavor with vanilla extract. Mix gently or fold this meringue with the cool coffee custard and spoon into baked pie shell. Chill for an hour before serving. Decorate with whipped cream if you wish. Serves 4 to 6.
Pastry for 8-inch pie shell
1 pkg unflavored gelatine
3 tablespoons rum
3 eggs
¼ teaspoon salt
1 tablespoon instant coffee
1 cup boiling water
Pinch salt
1/3 cup sugar
½ teaspoon
Vanilla extract
½ cup heavy cream (optional)
Prepare pastry from a mix or your own recipe and line the piepan. Bake and set aside and to chill while you make the filling.
Sprinkle gelatine over rum to soften. Separate yolks from whites of eggs and beat yolks slightly. Now mix in sugar, salt and instant coffee smoothly. Add boiling water gradually and stir in softened gelatine. Cook over boiling water, stirring constantly, until mixture is thick enough to coat a spoon. Remove from heat, cover tightly (to prevent skin from forming on surface) and cool to room temperature.
Beat egg whites and salt until they form floppy points, then beat in 1/3 cup sugar gradually until mixture forms precise peaks. Flavor with vanilla extract. Mix gently or fold this meringue with the cool coffee custard and spoon into baked pie shell. Chill for an hour before serving. Decorate with whipped cream if you wish. Serves 4 to 6.
Company Dinner NO. 3 - Beef Stroganoff (Coffee-rum pie in separte post)
Beef Stroganoff*
Green Noodles
Buttered Wax Beans
Lettuce Salad with Roquefort Dressing
Coffee-Rum Pie*
*Beef Stroganoff
2 lb lean beef, top round
Meat tenderizer
½ cup butter or margarine
8 scallions or 2 medium onions
Few sprigs parsley
1 teaspoon prepared mustard
2 teaspoons salt
¼ teaspoon pepper
2 cups sour cream
Cut the beef in thin strips. Sprinkle with unseasoned meat tenderizer according to package directions. When tenderizing time is up, melt butter or margarine in a skillet, toss in beef strips and fry over a high heat until brown. Scoop meat out of the skillet and set aside on a warm serving dish.
Chop scallions (or onions) and parsley fine. Toss into the same skillet along with mustard, salt, pepper and cook a minute or two. Add sour cream and cook over a low heat, stirring constantly, until hot but not boiling. Pour sauce over beef strips and serve with noodles. Plenty for 4.
Green Noodles
Buttered Wax Beans
Lettuce Salad with Roquefort Dressing
Coffee-Rum Pie*
*Beef Stroganoff
2 lb lean beef, top round
Meat tenderizer
½ cup butter or margarine
8 scallions or 2 medium onions
Few sprigs parsley
1 teaspoon prepared mustard
2 teaspoons salt
¼ teaspoon pepper
2 cups sour cream
Cut the beef in thin strips. Sprinkle with unseasoned meat tenderizer according to package directions. When tenderizing time is up, melt butter or margarine in a skillet, toss in beef strips and fry over a high heat until brown. Scoop meat out of the skillet and set aside on a warm serving dish.
Chop scallions (or onions) and parsley fine. Toss into the same skillet along with mustard, salt, pepper and cook a minute or two. Add sour cream and cook over a low heat, stirring constantly, until hot but not boiling. Pour sauce over beef strips and serve with noodles. Plenty for 4.
11.03.2007
Ground Beef in Sour-cream Sauce
1 cup chopped onion
2 tablespoons fat
1 pound ground beef
3 cups medium noodles
3 cups tomato juice
1 teaspoon salt
1 1/2 teaspoons celery salt
Dash pepper
2 teaspoons Worcestershire sauce
2 tablespoons fat
1 pound ground beef
3 cups medium noodles
3 cups tomato juice
1 teaspoon salt
1 1/2 teaspoons celery salt
Dash pepper
2 teaspoons Worcestershire sauce
***
1/4 to 1/2 cup chopped green pepper
***
1 cup dairy sour cream
1 3-ounce can (2/3 cup) broiled sliced mushrooms, drained
Cook onion in hot fat until tender but not brown. Add beef; brown lightly. Place noodles in layer over meat. Combine tomato juice and seasonings; pour over noodles. Bring to boiling; cover, and simmer over low heat 20 minutes. Add green pepper; cover and continue cooking 10 minutes or till noodles are tender. Stir in sour cream and mushrooms; heat just to boiling. Season to taste. Top with green pepper rings. Makes 6 servings.
Noodles Milanese
Bake at 350F for 50 minutes. Makes 6 Servings
1 medium-size onion, chopped
1 clove of garlic, minced
2 tablespoons salad or olive oil
1 pound ground beef
1 can (3 or 4 ounces) mushrooms
1 can (8 ounces) tomato sauce
1 can tomato paste
1 bay leaf, crumbled
2 teaspoons salt
1 teaspoon oregano
2 eggs
1 package (8 ounces) wide noodles, cooked and drained
1 package frozen chopped spinach, thawed and drained
1/4 cup chopped parsley
1 cup cottage cheese, drained
1/4 cup grated Parmesan cheese
1 teaspoon basil
Process American Cheese
1. Brown onion and garlic lightly in 1 tablespoon oil in medium-size frying pan; add ground beef; cook until brown; stir in mushrooms and liquid, tomato sauce, tomato paste, bay leaf, 1 teaspoon salt, and oregano; simmer 15 minutes.
2. Beat 1 egg in medium-size bowl; pour over noodles; mix well.
3. Beat second egg in same bowl; add spinach, 1 tablespoon oil, parsley, pot cheese, Parmesan cheese, 1 teaspoon salt, and basil; mix well. (Pot cheese = Cottage Cheese)
4. Pour half the tomato mixture into oblong shallow baking dish, 8-to 10-cup size; layer half the noodles on sauce; spread with spinach-cheese mixture; repeat noodle layer; top with rest of tomato mixture; cover.
5. Bake in a moderate oven (350F) 45 minutes; remove from oven; arrange strips of process cheese in squares on top; bake 5 minutes longer, or until cheese is softened.
1 medium-size onion, chopped
1 clove of garlic, minced
2 tablespoons salad or olive oil
1 pound ground beef
1 can (3 or 4 ounces) mushrooms
1 can (8 ounces) tomato sauce
1 can tomato paste
1 bay leaf, crumbled
2 teaspoons salt
1 teaspoon oregano
2 eggs
1 package (8 ounces) wide noodles, cooked and drained
1 package frozen chopped spinach, thawed and drained
1/4 cup chopped parsley
1 cup cottage cheese, drained
1/4 cup grated Parmesan cheese
1 teaspoon basil
Process American Cheese
1. Brown onion and garlic lightly in 1 tablespoon oil in medium-size frying pan; add ground beef; cook until brown; stir in mushrooms and liquid, tomato sauce, tomato paste, bay leaf, 1 teaspoon salt, and oregano; simmer 15 minutes.
2. Beat 1 egg in medium-size bowl; pour over noodles; mix well.
3. Beat second egg in same bowl; add spinach, 1 tablespoon oil, parsley, pot cheese, Parmesan cheese, 1 teaspoon salt, and basil; mix well. (Pot cheese = Cottage Cheese)
4. Pour half the tomato mixture into oblong shallow baking dish, 8-to 10-cup size; layer half the noodles on sauce; spread with spinach-cheese mixture; repeat noodle layer; top with rest of tomato mixture; cover.
5. Bake in a moderate oven (350F) 45 minutes; remove from oven; arrange strips of process cheese in squares on top; bake 5 minutes longer, or until cheese is softened.
Taglarini
Quick-and-easy Taglarini is tops with the Shaws.
Put 2 tablespoons salad oil in a large skillet and saute 1 cup chopped onion, 3/4 cup minced green pepper and 2 cloves garlic, crushed, until tender. Add 2 pounds ground beef and brown. Drain well 2 cups each canned tomatoes and whole-kernel yellow corn and add to the meat along with 1/4 cup tomato paste. Season with 2 teaspoons salt, 1 teaspoon oregano, 1/2 teaspoon pepper and 1/4 teaspoon allspice. Simmer the mixture slowly for 20 minutes. Stir in 1 1/4 cups grated Cheddar cheese and 1 cup sliced, pitted ripe olives. Cook 1 package fine noodles or spaghetti according to package directions. Spoon the noodles onto a large platter and surround them with a border of meat sauce. Make 6 to 8 servings.
Put 2 tablespoons salad oil in a large skillet and saute 1 cup chopped onion, 3/4 cup minced green pepper and 2 cloves garlic, crushed, until tender. Add 2 pounds ground beef and brown. Drain well 2 cups each canned tomatoes and whole-kernel yellow corn and add to the meat along with 1/4 cup tomato paste. Season with 2 teaspoons salt, 1 teaspoon oregano, 1/2 teaspoon pepper and 1/4 teaspoon allspice. Simmer the mixture slowly for 20 minutes. Stir in 1 1/4 cups grated Cheddar cheese and 1 cup sliced, pitted ripe olives. Cook 1 package fine noodles or spaghetti according to package directions. Spoon the noodles onto a large platter and surround them with a border of meat sauce. Make 6 to 8 servings.
Tyrolean Goulash
2 pounds beef chuck, cut in cubes
2 pounds onions, sliced
2 teaspoons salt
2 tablespoons paprika
1 teaspoon caraway seeds
1/8 teaspoon pepper
1 bay leaf
Trim fat from meat; brown meat on all sides in large kettle; add remaining ingredients (you need no water); cover tightly; reduce heat; simmer 2 1/2 hours, or until meat is tender. Serve with noodles.
****
I loved Goulash when I was growing up!! I can't wait to try this recipe!!!
2 pounds onions, sliced
2 teaspoons salt
2 tablespoons paprika
1 teaspoon caraway seeds
1/8 teaspoon pepper
1 bay leaf
Trim fat from meat; brown meat on all sides in large kettle; add remaining ingredients (you need no water); cover tightly; reduce heat; simmer 2 1/2 hours, or until meat is tender. Serve with noodles.
****
I loved Goulash when I was growing up!! I can't wait to try this recipe!!!
Chicken Asopoa
Chicken asopoa, from Puerto Rico, pleases the eye with contrasts in color, pleases the palate with a bouquet of flavors unlooked for in a chicken stew.
Have 1 chicken, weighing 2 1/2 to 3 pounds, cut up for frying. Wash, drain, and dust the pieces in a mixture of 4 tablespoons flour, 2 teaspoons salt and 1/4 teaspoon pepper. Saute in 1/4 cup butter or margarine until a golden brown and drain. Transfer to a deep heavy pan. Add 3 cups canned chicken broth. Cover and simmer until the chicken is almost tender (30 to 40 minutes). Add 1 cup raw rice, one 4-ounce can pimientos, drained and cut into quarters, and 10 large stuffed green olives, sliced. Now add 1 package frozen cut asparagus and 1/2 package frozen peas. Simmer about 20 minutes until rice and vegetables are tender, stirring once and adding more broth if necessary. This should be rather soupy. Serves 4-6 as a main dish.
Have 1 chicken, weighing 2 1/2 to 3 pounds, cut up for frying. Wash, drain, and dust the pieces in a mixture of 4 tablespoons flour, 2 teaspoons salt and 1/4 teaspoon pepper. Saute in 1/4 cup butter or margarine until a golden brown and drain. Transfer to a deep heavy pan. Add 3 cups canned chicken broth. Cover and simmer until the chicken is almost tender (30 to 40 minutes). Add 1 cup raw rice, one 4-ounce can pimientos, drained and cut into quarters, and 10 large stuffed green olives, sliced. Now add 1 package frozen cut asparagus and 1/2 package frozen peas. Simmer about 20 minutes until rice and vegetables are tender, stirring once and adding more broth if necessary. This should be rather soupy. Serves 4-6 as a main dish.
Tenderloin-tip Casserole
Cut into 1"-thick cubes 3 pounds tenderloin tips or sirloin of beef. Flour lightly in seasoned flour and brown quickly in 2 tablespoons butter or margarine. Then transfer the meat to a large baking dish. Drain the fat and re-add 1 tablespoon (fat). Add 1 cup chopped onion and cook until tender. Then add 2 cloves garlic, crushed, 1 teaspoon salt and 1 pound mushrooms which have been wiped with a damp cloth and sliced. Cook only until mushrooms are tender. Add 1/2 cup tomato puree and pour over meat. The dish can be held at this point. Heat the casserole, covered, in a moderately hot oven, 375 f., for 1/2 hour. Then heat 1 cup heavy cream with 1/4 teaspoon hot pepper sauce, 1 tablespoon Worcestershire sauce and 1 teaspoon salt until simmering but not boiling. Fold in 1 cup commercial sour cream and pour over hot meat. Stir well and replace in oven for 5 minutes-no longer, as the sour cream will curdle. Makes 6 servings.
***************************
Hand-Written beside this recipe: Buffet Menu:
T.T. casserole, Baked Scalloped eggplant, garlic buttered rolls, green salad w/basil and dill french dressing, Bavarian cream mold with strawberries
***************************
Hand-Written beside this recipe: Buffet Menu:
T.T. casserole, Baked Scalloped eggplant, garlic buttered rolls, green salad w/basil and dill french dressing, Bavarian cream mold with strawberries
11.01.2007
Orange Nut Bread + Waffled Orange Nut Bread
Chock-full of chewy orange peel and crunchy nuts-
Peel from 2 large oranges
2 1/4 cups sifted enriched flour
3/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup chopped California walnuts
2 beaten eggs
1 cup milk
3 tablespoons butter, melted
Prepare orange peel first: With a sharp knife on cutting board, cut peel from breakfast oranges in thin strips, then lay several strips together and chop fine. (You'll need 1 cup chopped.) Sift together flour, sugar, baking powder, and salt; add orange peel and nuts. Combine eggs, milk and melted butter; add all at once to dry ingredients, stirring just till flour is moistened. Pour into greased 91/2x5x3-inch loaf pan. Bake in moderate oven (350 degrees) about 55 minutes or until done. Remove from pan and cool on rack.
Waffled Orange Nut Bread
Slice Orange Nut Bread in 1/2 inch slices. Place slices (not buttered) in hot waffle iron and toast until bread is browned in waffled pattern. Serve hot with fruit salad for lunch, or with honey or jam and cream cheese with afternoon tea or coffee. Fun to do for breakfast too!
Peel from 2 large oranges
2 1/4 cups sifted enriched flour
3/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup chopped California walnuts
2 beaten eggs
1 cup milk
3 tablespoons butter, melted
Prepare orange peel first: With a sharp knife on cutting board, cut peel from breakfast oranges in thin strips, then lay several strips together and chop fine. (You'll need 1 cup chopped.) Sift together flour, sugar, baking powder, and salt; add orange peel and nuts. Combine eggs, milk and melted butter; add all at once to dry ingredients, stirring just till flour is moistened. Pour into greased 91/2x5x3-inch loaf pan. Bake in moderate oven (350 degrees) about 55 minutes or until done. Remove from pan and cool on rack.
Waffled Orange Nut Bread
Slice Orange Nut Bread in 1/2 inch slices. Place slices (not buttered) in hot waffle iron and toast until bread is browned in waffled pattern. Serve hot with fruit salad for lunch, or with honey or jam and cream cheese with afternoon tea or coffee. Fun to do for breakfast too!
"Pocketbook" Biscuits (Similar Basic Biscuit recipe)
2 cups sifted Gold Medal Flour
3 tsp. baking powder
1 tsp. salt
1/4 cup shortening
3/4 cup milk
* Heat oven to 450. Sift dry ingredients together. Cut in shortening finely. Stir in milk. Round up on lightly floured board. Knead lightly. Roll or pat out about 1/4" thick. Cut rounds spread with butter, fold in half, press edges together. Place on ungreased baking sheet and bake 10 to 12 minutes, until golden. Makes 20.
3 tsp. baking powder
1 tsp. salt
1/4 cup shortening
3/4 cup milk
* Heat oven to 450. Sift dry ingredients together. Cut in shortening finely. Stir in milk. Round up on lightly floured board. Knead lightly. Roll or pat out about 1/4" thick. Cut rounds spread with butter, fold in half, press edges together. Place on ungreased baking sheet and bake 10 to 12 minutes, until golden. Makes 20.
Corn Meal Biscuits (Similar to basic recipe)
1 1/2 cups sifted Gold Medal Flour
1/2 cup corn meal
3 tsp. baking powder
1 tsp. salt
1/4 cup shortening
3/4 cup milk
* Heat oven to 450. Sift dry ingredients together. Cut in shortening finely. Stir in milk. Round up on lightly floured board. Knead lightly. Roll or pat out about 1/2" thick. Cut. Cut diamonds with sharp knife. Place on ungreased baking sheet and bake 10 to 12 minutes, until golden. Makes 20.
1/2 cup corn meal
3 tsp. baking powder
1 tsp. salt
1/4 cup shortening
3/4 cup milk
* Heat oven to 450. Sift dry ingredients together. Cut in shortening finely. Stir in milk. Round up on lightly floured board. Knead lightly. Roll or pat out about 1/2" thick. Cut. Cut diamonds with sharp knife. Place on ungreased baking sheet and bake 10 to 12 minutes, until golden. Makes 20.
New England Biscuits (Similar to Basic recipe)
2 cups sifted Gold Medal Flour
3 tsp. baking powder
1 tsp. salt
1/4 cup shortening
3/4 cup milk
* Heat oven to 450. Sift dry ingredients together. Cut in shortening finely. Stir in milk. Round up on lightly floured board. Knead lightly. Roll or pat out about 1/2" thick. Cut. Place on ungreased baking sheet close together for tender sides and bake 10 to 12 minutes, until golden. Makes 20.
3 tsp. baking powder
1 tsp. salt
1/4 cup shortening
3/4 cup milk
* Heat oven to 450. Sift dry ingredients together. Cut in shortening finely. Stir in milk. Round up on lightly floured board. Knead lightly. Roll or pat out about 1/2" thick. Cut. Place on ungreased baking sheet close together for tender sides and bake 10 to 12 minutes, until golden. Makes 20.
Southern Biscuits
2 cups sifted Gold Medal Flour
2 tsp. baking powder
1 tsp. salt
1/4 cup shortening + 2 tbsp. more shortening.
3/4 cup buttermilk
1/4 tsp soda
* Heat oven to 450. Sift dry ingredients together. Cut in shortening finely. Stir in milk. Round up on lightly floured board. Knead lightly. Roll or pat out about 1/4" thick. Cut with small cutter. Place on ungreased baking sheet and bake 10 to 12 minutes, until golden. Makes 20.
2 tsp. baking powder
1 tsp. salt
1/4 cup shortening + 2 tbsp. more shortening.
3/4 cup buttermilk
1/4 tsp soda
* Heat oven to 450. Sift dry ingredients together. Cut in shortening finely. Stir in milk. Round up on lightly floured board. Knead lightly. Roll or pat out about 1/4" thick. Cut with small cutter. Place on ungreased baking sheet and bake 10 to 12 minutes, until golden. Makes 20.
Crescent biscuits (same recipe as Basic Biscuits)
Make a pretty topping for your favorite brown meat stew or turkey pie. You don't need a special cutter, either!
2 cups sifted Gold Medal Flour
3 tsp. baking powder
1 tsp. salt
1/4 cup shortening
3/4 cup milk
* Heat oven to 450. Sift dry ingredients together. Cut in shortening finely. Stir in milk. Round up on lightly floured board. Knead lightly. Roll or pat out about 1/2" thick. Cut. Place on ungreased baking sheet and bake 10 to 12 minutes, until golden. Makes 20.
Just cut out biscuit rounds as usual; then cut through half of round again. Place the rescents on top of hot stew and bake in a very hot oven (450 degree) 12 to 15 minutes. Store the leftover oval biscuits in freezer and bake thenm mornings later for a breakfast treat.
2 cups sifted Gold Medal Flour
3 tsp. baking powder
1 tsp. salt
1/4 cup shortening
3/4 cup milk
* Heat oven to 450. Sift dry ingredients together. Cut in shortening finely. Stir in milk. Round up on lightly floured board. Knead lightly. Roll or pat out about 1/2" thick. Cut. Place on ungreased baking sheet and bake 10 to 12 minutes, until golden. Makes 20.
Just cut out biscuit rounds as usual; then cut through half of round again. Place the rescents on top of hot stew and bake in a very hot oven (450 degree) 12 to 15 minutes. Store the leftover oval biscuits in freezer and bake thenm mornings later for a breakfast treat.
Biscuits (Basic Recipe)
2 cups sifted Gold Medal Flour
3 tsp. baking powder
1 tsp. salt
1/4 cup shortening
3/4 cup milk
* Heat oven to 450. Sift dry ingredients together. Cut in shortening finely. Stir in milk. Round up on lightly floured board. Knead lightly. Roll or pat out about 1/2" thick. Cut. Place on ungreased baking sheet and bake 10 to 12 minutes, until golden. Makes 20.
3 tsp. baking powder
1 tsp. salt
1/4 cup shortening
3/4 cup milk
* Heat oven to 450. Sift dry ingredients together. Cut in shortening finely. Stir in milk. Round up on lightly floured board. Knead lightly. Roll or pat out about 1/2" thick. Cut. Place on ungreased baking sheet and bake 10 to 12 minutes, until golden. Makes 20.
Popovers
These popovers really pop! Crispy crust with a great big hollow!-
2 eggs
1 cup milk
1 cup sifted enriched flour
1/2 teaspoon salt
1 tablespoon shortening, melted
Place eggs in bowl; add milk, flour, and salt. Beat 1 1/2 minutes with rotary or electric beater. Add melted shortening; beat 1/2 minute. (Don't over beat.) Fill 6 to 8 well greased custard cups 1/2 full. Bake in very hot oven (475 degrees) 10 minutes. Reduce heat to moderate (350 degrees); continue baking about 25 to 30 minutes, until browned and firm. A few minutes before removing from oven, prick each popover with a fork to let steam escape. If you like popovers dry inside, turn off oven and then leave in 30 minutes, door ajar. Serve hot with plenty of butter. Makes 6 to 8 popovers.
2 eggs
1 cup milk
1 cup sifted enriched flour
1/2 teaspoon salt
1 tablespoon shortening, melted
Place eggs in bowl; add milk, flour, and salt. Beat 1 1/2 minutes with rotary or electric beater. Add melted shortening; beat 1/2 minute. (Don't over beat.) Fill 6 to 8 well greased custard cups 1/2 full. Bake in very hot oven (475 degrees) 10 minutes. Reduce heat to moderate (350 degrees); continue baking about 25 to 30 minutes, until browned and firm. A few minutes before removing from oven, prick each popover with a fork to let steam escape. If you like popovers dry inside, turn off oven and then leave in 30 minutes, door ajar. Serve hot with plenty of butter. Makes 6 to 8 popovers.
Subscribe to:
Posts (Atom)