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FareShare Gazette -- February 2007 Recipes

A home-style FareShare Gazette -- February 2007 Recipes made with Butter, Self Rising Flour Plus, Sugar, Heavy Whipping Cream, and Regular Flour. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4 tbsp
• 2 cup
• 1 tbsp
• 1 1/2 cup
• 2 cup
• 2 tsp
• 1/4 tsp
• 1 tsp
• 2/3 cup
• 1 lb
• 1 tsp
• 1 tsp
• 1 tsp
• 1/2 oz
• 1 1/4 cup
• 1 lb
• 1 lb
• 1/4 tsp
• 1/2 tsp
• 1 lb
• 4 slice
• 8 tbsp
• 4 slice
• 1 1/4 cup
• 1 pkg
• 3 tbsp
• 1 tsp
• 2 tbsp
• 3 cup
• 2 cup
• 2/3 cup
• 1/8 tsp
• 2 tsp
• 2 1/2 cup
• 1/2 cup
• 1 tsp

Method (preview)

1. 1

   In a food processor, grind ham into small pieces.

2. 2

   Add the butter and pulse until combined.

3. 3

   Split hot biscuits in 1/2 and fill each biscuit with about

4. 4

   In a medium bowl, stir together the flour, sugar and cream until the dough forms a ball.

5. 5

   Turn the dough out onto a surface dusted with additional flour.

6. 6

   Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands.

7. 7

   Gently roll out dough to 1/2-inch thickness.

8. 8

   Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits.

9. 9

   Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit.

10. 10

    Bake for 10 minutes or until golden brown.

11. 11

    Prep Time: 5 minutes. Cook Time: 10 minutes. Ease of preparation: Easy.

12. 12

    Sift together flour, baking powder, baking soda and salt. Cut in shortening until mixture is the consistency of meal. Stir in buttermilk.

13. 13

    Form mixture into a ball; place on a floured surface and knead a few times.

14. 14

    Pat out to about 1/4-inch thick. Cut with a small, floured biscuit cutter.

15. 15

    Place on ungreased baking sheet and bake at 450F for 8 to 10 minutes.

16. 16

    Cut open and spread with a little butter.

17. 17

    Place a few slivers of country ham in each biscuit.

18. 18

    Serve hot.

19. 19

    Sift the dry ingredients together into a warmed mixing bowl.

20. 20

    Cut the lard into the flour mixture with a pastry blender or 2 knives until it is evenly distributed.

21. 21

    In a separate bowl, stir the yeast into the buttermilk until it is well blended, pour the liquid into the flour mixture; stir until blended.

22. 22

    Roll out to about 1/2-inch thick, then cut 1-inch biscuits with a clean, floured metal biscuit cutter.

23. 23

    Place the biscuits on an ungreased sheet pan, cover with a dish towel and allow to rise for a while.

24. 24

    In the meantime, preheat the oven to 400F.

25. 25

    When the biscuits have risen by about a fourth, bake them for about 15 minutes or until the tops are lightly browned.

26. 26

    Brown ground beef, sausage and mushrooms together.

27. 27

    Drain well.

28. 28

    Add seasonings and cheese.

29. 29

    Turn off heat.

30. 30

    Stir two minutes or until the cheese melts.

31. 31

    Spread on party rye and freeze on cookie sheets until firm.

32. 32

    Bake 8 to 10 minutes.

33. 33

    Peel, core, quarter and slice the apple, distributing it evenly over the pieces of toast.

34. 34

    Spread about 2 tablespoons of ricotta cheese over the apples on each plate then sprinkle lightly with a little grated nutmeg, the minced candied ginger and some Splenda.

35. 35

    Slice some good flavorful meltable cheddar over each.