Hot Food & Recipes

Servings: 10 Servings
Category: Quickbreads | Southern | Tnt
Ingredients

• 2 c All-purpose flour
• 3 ts Baking powder
• 1/2 ts Salt — pinch baking soda
• 1/3 c Butter — margarine or
• 1 c Buttermilk

Directions
Preheat oven to 500 degrees. Grease a 8″ round layer cake pan. Sift dry ingredients together (except for the extra flour). Put in mixing bowl. place shortening on top, it should be quite cool. Cut in with a pastry blender or two knives. Pour in the cup of buttermilk and stir lightly with a fork. The batter must be very moist! If it is not then add up to another 1/4 cup of buttermilk. The combination of a very hot oven, a small baking pan and very wet batter creates much steam within the biscuit which makes them rise to great height and wonderful lightness. Empty the wet batter into the shallow bowl over the cup and a half of flour. You will be preparing your biscuits right out of this bowl. Flour your hands real good and scoop out a very large heaping tablespoon of batter into your hands( you should end up with about 10 biscuits). Roll the piece of batter around in your hands just till it takes on a round shape. Keep your hands very floury so it (the batter) doesn’t even get a chance to stick) Kind of shake off the excess flour and put the biscuit in the prepared pan. The biscuits should be nestled quite snugly together. Put the pan on a rack that has been placed in the lower center of the oven. Close quickly and bake for about 12 minutes till they are high and golden brown. serve immediately and enjoy! *note* If you don’t have the buttermilk, simply exchange it for sweet milk and skip the pinch of baking soda. Proceed just the same. typed 4 u by Mary Riemerman NOTES : This recipe was lost to me and Barry Weinstein was the one who finally found it for me – bless’mmmm! Posted to Bakery-Shoppe Digest V1 #459 by Hatch Batch on Dec 18, 1997

Servings: 2 Servings
Category: Easy | Posted | Rice | Shrimp | Sinful
Ingredients

• 2 tb Butter
• 1/2 c Sliced almonds
• 1 lb Shrimp, peeled and deveined
• 1/4 c Fresh parsley, chopped fine
• 1 tb Lemon juice, freshly
• -squeezed
• 4 sl Bacon, cooked and crumbled
• Salt and pepper, to taste
• 1/4 c Dry cocktail sherry
• 1/4 c Heavy cream, room temp
• Cooked rice

Directions
Melt butter in a medium-sized skillet over medium-high heat. Add almonds and saute until brown. Add shrimp, parsley, lemon juice, bacon, salt and fresh ground pepper, and simmer until shrimp are just turning pink. Add the sherry and cook until slightly reduced. Finally add heavy cream and cook a minute or two more. Pour over hot cooked basmati rice. Garnish with parsley sprigs if desired. Posted to MC-Recipe Digest V1 #346 Recipe by: Bill Camarota From: Bill Camarota Date: Mon, 16 Dec 1996 20:16:32 -0500 (EST)

Servings: 6 Servings
Category: Easy | Meats | Freezer
Ingredients

• 1 1/2 lb Beef round steak, boneless
• 3 sl Bacon, halved crosswise
• 9 oz Green beans, whole
• 3 sm Carrots, julienned
• 10 1/4 oz Beef gravy
• 6 Servings mashed potatoes,
• -instant or homemade
• 1/4 c Parsley, snipped

Directions
Cut steak into portions (ie, 6 if the recipe is formatted for 6 portions). Pound to 1/4″ thickness. In a large skillet cook bacon until crisp; remove from skillet, reserving drippings. Place 1 piece of bacon and several green beans and carrot strips on each meat portion. Roll up jelly roll style. Secure with wooden toothpicks (perhaps tie w cord?) Brown meat on all sides in hot drippings; drain. Add gravy; cover and simmer about 45 minutes or until meat is tender. Remove picks. Meanwhile, prepare potatoes; stir in parsley; cool. Place meat rolls in individual casseroles. Spoon potato mixture in mounds next to meat. Pour gravy over meat and around potatoes. Seal, label and freeze. To serve: Bake 1 frozen casserole, covered in a 375F oven for 60-70 minutes or until hot. Better Homes and Gardens, Fix & Freeze Cookbook Typed by E.Marie Campbell From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 16 Servings
Category: Quick | Bread
Ingredients

• 3/4 c Butter
• 1 1/2 c Sugar
• 3 Eggs
• 2 ts Vanilla
• 3 c Flour
• 1 1/2 ts Baking powder
• 1 1/2 ts Baking soda
• 1/4 ts Salt
• 1 1/2 c Sour cream
• 1 c Strawberry preserves
• Sugar

Directions
Preheat oven to 350?Prepare two 9×5 loaf pans. Combine butter, sugar, eggs and vanilla. Mix in dry ingredients with sour cream Pour into loaf pans and top with preserves, swirling into batter. Sprinkle with sugar and bake for 1 hour. NOTES : You can substitute yogurt for sour cream. Recipe by: Bed and Breakfast Vol.2 Posted to Bakery-Shoppe Digest by “LauraG” on Apr 2, 1998

Servings: 16 Servings
Category: Quick | Breads
Ingredients

• 2 c Flour
• 1 c Sugar
• 1/2 ts Baking soda
• 2 ts Baking powder
• 1 ts Cinnamon
• 1/4 ts Salt
• 2 lg Egg whites, whipped
• 1 ts Vanilla extract
• 1/2 c Applesauce, at room
• -temperature
• 2 c Strawberries, chopped * SEE
• -NOTE

Directions
OVEN: 350 Prepare a loaf pan with cooking spray and flour. In a mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, combine egg whites, vanilla, applesauce, and strawberries. Mix dry ingredients with wet ingredients just until moistened. Pour into prepared pan and bake for 25 minutes depending on pan size. *NOTE: If using frozen strawberries, measure them after defrosting and draining them. VERY LOW FAT! Recipe by: Anita A. Matejka 8-95 Posted to JEWISH-FOOD digest V97 #204 by Linda Shapiro on Jun 27, 1997

Servings: 4 Servings
Category: Easy | Harvest | Healthy | Quick | Side dishes
Ingredients

• 3 c Snow peas (stem ends and
• -strings removed)
• 1 tb Dijon-style mustard
• 2 ts Reduced-sodium soy sauce
• 1 ts Orange marmalade
• 1/4 ts Garlic powder

Directions
Fill medium saucepan with 1″ water: set steamer rack in saucepan. Place snow peas on rack. Bring water to a boil; reduce heat to low. Steam snow peas over simmering water, covered, 6 to 8 minutes, until tender-crisp. Transfer snow peas to medium decorative bowl. Meanwhile, in a small bowl, combine mustard, soy sauce, marmalade and garlic powder. Drizzle mustard mixture over snow peas; toss to coat. Makes 4 servings. Each serving (about 3/4 cup) provides: 1-1/2 Vegetables, 5 Optional Calories. Per serving: 56 calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 218 mg Sodium, 10 g Total Carbohydrate, 3 g Dietary Fiber, 3 g Protein, 48 mg Calcium. NOTES : I usually use the microwave to cook the snow peas, instead of a steamer. Try substituting pineapple preserves for the orange marmalade. Recipe by: Weight Watchers Quick Meals Posted to MC-Recipe Digest V1 #646 by Julia West on Jun 20, 1997

Servings: 1 Servings
Category: Quick | Breads
Ingredients

• 1/2 c Butter
• 1 c Sugar
• 2 Whole Eggs
• 1 c Yellow Cornmeal
• 1 1/2 c Flour
• 2 ts Baking Powder
• 1/2 ts Salt
• 1 1/2 c Milk

Directions
1. Cream butter and sugar together by stirring around until soft and combined. 2. Break the eggs into the butter and sugar and beat together with a large spoon. 3. Beat well. Add the corn meal; then sift in the flour, alternating with the milk, and beating after each addition, until all ingredients are combined. 4. Turn into a greased baking pan about to 2 1/2 inches deep. 5. Turn oven to 375 degrees and bake for 30 to 40 minutes. 6. Test with cake tester or tooth pick. Recipe by: Gas Company Mystery Chef (1936) Posted to recipelu-digest Volume 01 Number 163 by “Diane Geary” on Oct 25, 1997

Servings: 1 Servings
Category: Quick
Ingredients

• 1 pk Top ramen noodles
• 1/2 pk Frozen mixed vegetables
• 1 cn Creamed soup of your choice

Directions
Put some water in a sauce pan (~one cup). Add the noodles and spice package. boil for three min. Mix the soup with one can full of milk or water and add to the noodles. add the veg’s and simmer until tender. Its ready. NOTES : +++++ From: Peter Maughan Here is a recipe that I make for a veg soup.

Servings: 6 Servings
Category: Easy | Pulses | Casseroles
Ingredients

• 1 lb Dried small white beans
• 4 1/2 c Water
• 1/3 c Molasses
• 1/4 c Brown sugar
• 1 Onion, chopped
• 1/4 lb Salt pork, in 1″ cubes
• 1 tb Dijon mustard
• 1/2 ts Salt

Directions
Combine all ingredients. Cover and cook on LOW 13-14 hours, stirring occasionally if possible. For added nutrition, serve with rice or bread or cornbread. Crockery Favorites, Mable Hoffman Typed by E.Marie Campbell From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Easy | Meats | Casseroles
Ingredients

• 1 lb Beef, ground, lean
• 5 1/3 Corn tortillas, each in 6
• -wedges
• 2/3 cn Cheddar cheese soup, undil.
• 2/3 pk Dry taco seasoning mix
• 2 md Tomato, chopped
• 3/16 c Sour cream, dairy
• 1 1/3 c Lettuce, shredded
• Any other desired toppings

Directions
Crumble one-fourth of ground beef into bottom of slow-cooker. Top with one-fourth of tortilla wedges. In a small bowl, mix soup and taco mix. Spread one-fourth of soup over tortillas. Sprinkle with one-fourth of tomatoes. Repeat layering until all ingredients are used. Cover and cook on LOW 4-5 hours. Spoon onto individual plates. Top each serving with sour cream, lettuce, etc. Crockery Favorites, Mable Hoffman. Typed by E.Marie Campbell From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini