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Linda in Tennessee--My Personal Site..

more great recipes

   Recipes for the book
side note:
I do have over 1000 cookbooks
and  have 3 recipe site on Yahoo
and a new special group i just started the other day
women-4-women@yahoogroups.Com     this group is just for us to talk out our frustrations, cares, wants needs etc.....friendship is a wonderful thing
 
 
 
 
 
Recipes
 
Angel Biscuits are so named because they rise more than the traditional biscuit due to the addition of yeast. They're lighter and airier--like a roll. Biscuits can be made ahead and frozen.  Before freezing biscuits, bake 10 minutes; cool.  Place biscuits in freezer bags, and freeze.  To prepare biscuits for serving, remove from freezer; place biscuits on lightly greased baking sheets, and let thaw.  Bake at 450 degrees for 5 minutes or until thoroughly heated. 
 
Angel Biscuits
yield 2 DOZEN
 
2 packages dry yeast
1/4 cup warm water (105 degrees to 115
 degrees)
2 cups buttermilk
5 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
 
Combine yeast and warm water; let stand 5 minutes.  Add buttermilk to yeast mixture, and set aside.
 
Combine all remaining ingredients except shortening in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.  Add buttermilk mixture, stirring with a fork until dry ingredients are moistened.  Turn biscuit dough out onto a lightly floured surface, and knead lightly 4 or 5 times.
 
Roll dough to 1/2-inch thickness; cut with a 2-1/2-inch biscuit cutter.  Place on lightly greased baking sheets.  Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour.  Bake at 450 degrees for 10 to 12 minutes or until browned.
 
 
"Growing old is all in your mind. It's not bad
 until it creeps into your body".
  Yes, age is a state of mind!  I don't feel my
age either and it feels good!
 
Special Chicken

3 lbs chicken, (I like a mixture of breasts and legs and thighs. )
Salt and pepper
2 Tbs melted butter, divided
1 packet dry Italian salad dressing mix (Good Seasons, etc.)
1 can cream of mushroom soup
1/2 cup chicken stock (or you may use dry white wine)
6 oz cream cheese, cut in cubes
1 Tbs onion, chopped fine

Wash chicken and pat dry. Brush with1 Tbs butter. Sprinkle with salt and pepper. Place in Crock Pot. Sprinkle with dry salad mix. Cover and cook on low for 5 to 6 hours.  About 3/4 hour before serving, place remaining butter in a small saucepan and saute the onion at medium heat until it is translucent. Mix in soup, cream cheese, chicken stock (or wine). Cook until smooth. Pour over chicken in pot. Cover and cook for 30 minutes on low. Serve with sauce with rice or noodles.

 

ASPARAGUS FETTUCINI  
     
1 cup. mushrooms, sliced
1/4 cup. green onions, sliced
1 clove garlic, minced
4 tbs butter
1/4 cup. whipping cream
1 tsp. basil
1/2 tsp. chicken bouillon
1/4 tsp. pepper
1 bunch fresh asparagus /cut and trimmed
1/2 cup. Parmesan cheese
1/2 lb. fettuccini, cooked
Saute mushrooms, onions, garlic in 2 tablespoons butter. Add cream, basil, bouillon, pepper and 1/4 cup reserved liquid. Cook over medium heat, stirring constantly until hot. Add asparagus and cook until hot. Add 1/4 cup cheese. Toss fettuccini with 2 tablespoons of butter and the rest of cheese. Toss with vegetables. Yields 4 servings.

Oh how I love this soup !!

AVGOLEMONO (CHICKEN SOUP WITH EGG AND LEMON)
 
One fryer chicken, about 3 and one-half pounds
Salt and freshly ground black pepper
3/4 cup rice
4 large eggs
3 lemons, juiced
 
Put the chicken in a large pot and cover with water. Cook over medium heat, skimming the foam that rises to the surface, until tender, about 1 hour. Transfer the chicken to a plate and season with salt and pepper to taste. Add the rice to the chicken broth and season with salt. Cook until soft, about 15 minutes. Remove from the heat.
 
Beat the egg whites with an electric mixer until almost stiff peaks form. Add the yolks, one at a time, lightly beating after each addition. Add the lemon juice and beat 1 minute. Remove a cup of the warm broth from rice mixture and slowly beat into the egg mixture until blended. With a wooden spoon, gently stir the egg mixture into soup (do not stir vigorously). There should be a layer of egg foam resting on the top of the soup. Serve the chicken alongside the soup.
 
Serves 4 to 6
 
Baked Brie  
Spread top of a small (about 6 inches across) Brie cheese with apricot jam and sprinkle with toasted sliced almonds.
 Bake at 300 degrees for 15 minutes.
Serve with crackers and fruit.
 
Romance is cooking up a gourmet meal... Reality is washing all the dishes afterward.
 

LEBANESE CHICKEN
Yield: 4 servings

3/4 cup Lemon juice
8 large Garlic clove(s), minced
2 tbs Thyme, minced or
2 tsp Dried thyme
1 tbs Paprika
1 1/2 tsp Ground cumin
3/4 tsp Cayenne pepper
2 Chickens (3 lb each)
Split lengthwise, backbones
Removed and discarded
Lemon wedges to garnish

Whisk lemon juice, minced garlic, thyme, paprika, cumin, and cayenne pepper in small bowl. Place chicken in 13x9x2-inch glass baking dish.
Pour marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
Preheat oven to 425 F.
Transfer chicken and marinade to large roasting pan. Season chicken with salt and pepper. Bake until chicken is golden brown and cooked through, basting occasionally with pan juices, about 50 min. Transfer chicken to plates. Garnish with lemon wedges. Pass pan juices separately.

Armenian Pilaf (Nasseroni)

4 Tbs. butter
1 cup finely crushed vermicelli noodles
1 1/2 cups long-grain rice
3 1/2 cups chicken stock
Salt and pepper

Melt butter in a heavy pan over medium heat. Add noodles and stir for about 5 minutes or until golden brown. Add rice and stir for another 4 or 5 minutes. Add stock and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer 15 minutes. Turn off heat and leave pan covered for 5 minutes before serving.
Makes 6 servings.

 
Linda Roberts
 
Knoxville,Tennessee
 
 
 
 
extra recipes
Mexican Rice Recipe
 This is just like a good Mexican restaurant rice. Everything is pureed and cooked in.
There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor.
I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years!
12  ounces tomatoes, very ripe and cored 
1  medium white onion 
3  medium jalapenos 
2  cups long grain white rice 
1/3  cup canola oil 
4  minced garlic cloves 
2  cups chicken broth 
1  tablespoon tomato paste 
1 1/2  teaspoons salt 
1/2  cup fresh cilantro, minced 
1  lime 
 
6-8 servings  
55 minutes 20 mins prep

Adjust rack to middle position and preheat oven to 350.
Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve
exactly 2 cups. Discard excess.
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to
remove excess water.
Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2
minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if
they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. On the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
from Mary Beth

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Key Lime Dessert

2 cups crushed graham crackers
1/2 cup margarine, melted
1-1/2 cans (14 oz.) sweetened condensed milk
4 egg yolks
1 cup lime juice
1 container (8 oz.) frozen whipped topping, thawed

Preheat oven to 350º F.

Combine graham cracker crumbs and margarine; mix well. Press into 9" square pan.

Combine sweetened condensed milk, yolks and lime juice. Pour over crust.

Bake 20 minutes or till set. Cool for 30 minutes. Top with whipped topping.

From the Lr, Nottingham, England.

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Pralines

1 Cup brown sugar
2 cups white sugar
3 Tbsp. white corn syrup
3/4 cup evaporated milk
1/2 cup water
1 Tbsp. Maple flavoring
1 1/2 cup chopped nuts

Combine all ingredients except nuts. Boil to the soft boil stage. Cool. Beat until creamy. Add nuts and drop by spoonful on waxed paper.

Recipe provided by Susan Carlson
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Makhani Murgh (Butter Chicken)
 
3 pounds of boneless chicken pieces
oil for frying
1 1/2 cups finely chopped onion
2 tsp minced garlic
1 tsp minced ginger
1 tsp Indian red chili powder
1 Tbsp garam masala
2 cups half & half cream
2 cups tomato sauce
4-6 Tbsp melted butter
chopped parsley for garnish
 
Heat 1 Tbsp oil in large frying pan and brown chicken pieces. Remove and
set aside. Add more oil, fry onions, garlic and ginger until transparent. Add
chili and garam masala, cook 2 minutes. Add tomatosauce, cook 4 minutes. Add
cream, return chicken pieces to pan. Bring to a boil, turn heat to low and
simmer uncovered 30-40 minutes. Remove from heat and pour melted butter over
it.

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RuthRuth's Chris Steak House Barbecue Shrimp Orleans

Ease of Cooking: Advanced Cooking Serving Size: 4

Notes: This recipe is from the San Antonio Express-News. This is one of their most popular appetizers.

Ingredients: Barbeque Butter
1 lb. butter Scant 2 tsp. black pepper Scant 1/4 tsp. cayenne pepper
1 1/2 tsp. paprika
1 tsp. salt
1/2 tsp. whole dried rosemary leaves (measured, then finely chopped)
2 oz. (1/4 cup) garlic, finely chopped
2 tsp. Worcestershire sauce
1 tsp. Tabasco sauce
1 1/2 tsp. water

Shrimp
1 Tbsp. plus 1 tsp. olive oil
1 lb. (16-20 count), cleaned, peeled and deveined shrimp
1/4 C. chopped green onions
1/2 C. dry white wine Sourdough bread, for serving

Preparation: For Barbecue Butter: Soften butter at room temperature to 70-80 degrees. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees. The following shrimp recipe will use 1 cup of the butter; reserve extra for another use.

Makes about 2 1/2 cups

For Shrimp: Pour olive oil in a hot sauté pan. Add shrimp to the sauté pan and cook on one side for 1-2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes. Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter, reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1
1/2 minutes. Take care not to overcook the shrimp. Serve immediately in a bowl preheated to 160 degrees.

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Shrimp and Asparagus
Shrimp sauteed with asparagus and mushrooms, then tossed with egg 
noodles. A simple dish that is simply delicious.

1 lb fresh asparagus
1 (16 ounce) package egg noodles
4  garlic cloves, minced
1/4 cup extra virgin olive oil
1/4 cup butter or margarine (butter is better!)
1 large lemon, juice of
1 lb pre-cooked medium shrimp, peeled and deveined
1 lb fresh mushrooms, thinly sliced
1/2 cup parmesan cheese, grated
  salt and pepper

1. Boil or steam the asparagus until tender.
2. Run under cold water to arrest cooking. Drain and cut into 1-inch 
lengths.
3. Bring a large pot of salted water to a boil. Place pasta in pot 
and return to a rolling boil. Cook until al dente. Drain well.
4. In a large saucepan (I use a large wok) saute garlic in the olive 
oil over medium-low heat until 5. the garlic is golden brown.
6. Add butter and lemon juice to the pan. Heat until butter is melted.
7. Raise heat and add mushrooms, saute them until soft.
8. Lower heat to medium-low. Add asparagus and shrimp, and heat both 
through.
9. Add the egg noodles with the shrimp and vegetable mixture and toss 
to mix.
10. Top with the Parmesan cheese, salt and pepper. Toss again and serve

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 a recipe I make all the time and have for years
 
Tabouleh

1 cup bulghar wheat
hot water, enough to just cover the bulghar, make it very hot....
1 tsp salt
1/4 cup lemon juice
1/4 cup good olive oil
1 tsp (or more) fresh mint
freshly ground black pepper
2 tomatoes, diced
chopped green onions (including the green stems)
2 0r 3 bunches parsley , cut the stems off


Soak the wheat in the hot water , lemon juice and salt until all water is absorbed..
Meanwhile, mix the  olive oil, garlic and mint. Pour this
mixture over the soaked wheat and mix thoroughly.add the other ingredients.
Let this marinate in the refrigerator for at least 3 hours. Before serving, add more olive oil and lemon juice to taste...toss well......my family loves it with a lot of lemon juice
I think this gets better over the next couple of days.

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This is one of my favorite shrimp dishes. It's very easy and simply scrumptious.
Shrimp Newburg
1 tbs butter
1/2 cup chopped onion
2 garlic cloves, minced
1 1/4 lbs. medium shrimp, peeled and deveined
1/2 cup dry vermouth
1 cup hot Swiss Cheese Sauce ½ lb. lump crabmeat
1 tbs chopped fresh chives
1 tsp dried tarragon
1 tbs sherry
2 1/2 cups hot cooked rice
Melt butter in a large skillet over medium-high heat. Sauté onion and garlic for 5 minutes.
Add shrimp and vermouth; cook 2 minutes, stirring occasionally.
Add Swiss Cheese Sauce (below) and remaining ingredients, except rice.
Cook 3 minutes, stirring constantly.
Serve over rice.
Swiss Cheese Sauce:
1/4 cup all-purpose flour
2 cups milk
1/4 cup shredded sharp cheddar
1 cup Swiss Cheese
Place flour in a medium, heavy saucepan; gradually add milk, stirring with whisk until blended.
Place over medium heat and cook until thick (about 8 minutes), stirring constantly.
Remove from heat; add cheese, stirring until melted.
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Shrimp in Tomato Cream Sauce

4 cloves garlic, peeled and minced (or pressed for stronger flavor)
3 shallots, minced
6 Roma tomatoes (or 3 medium tomatoes), chopped
1 small (8 ounces) can of tomato sauce
1/2 teaspoon oregano (crushed to release flavor)
1/4 teaspoon basil
1/4 cup Lambrusco (sweet red wine)
1 cup heavy cream
1 dozen fresh, raw, peeled jumbo shrimp
Salt & pepper to taste
Angel hair pasta, cooked al dente
Parsley for garnish (optional)

Saute garlic and shallots in a little olive oil until translucent. Add chopped tomatoes and simmer about 5 minutes. Add wine and reduce sauce slightly. Add tomato sauce, oregano and basil; cook about 10 minutes to let flavors blend. Add heavy cream and reduce to thick consistency. Just before pasta is done, add shrimp to cream sauce and cook only until it turns pink throughout. Do NOT overcook or the shrimp will be tough. Remove shrimp and sauce immediately from heat and serve over angel hair pasta. Garnish with fresh parsley if desired.

Yield: 4 servings
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Wedding Soup with Tiny Meatballs  
Serves 4 to 6.
 
Meatballs
 
1/4 lb. chopped beef
1 Tbs. grated Romano cheese
1 egg yolk dash salt   
1/2 slice bread, soaked in water and squeezed dry
1 egg yolk dash salt 1 tsp parsley
1 tsp parsley
Mix all ingredients together thoroughly and shape into small meatballs, about the size of marbles.
2 C beef broth (see below)
1/4 C. acini di pepe (fine soup pasta)
1 Tbs. grated Romano cheese
 
Bring broth to boil, add soup pasta and little meatballs and cook gently about 7 minutes or until pasta is cooked to your liking. Serve with grated cheese.
 
Beef Broth
 
1 lb. chuck of beef
1 good marrow bone
3 quarts water
3 stalks celery
1 small onion
2 carrots
3 fresh tomatoes, cut into pieces or 1/2 medium can tomatoes.
1 tsp. salt 1/2 tsp. pepper.
 

Place meat and bone in cold water and bring to a ball. Remove scum that forms on top of water, add celery, onion, carrots and tomatoes, cover pan and cook about 1-1/4 hrs. or until meat is tender. Remove meat and use as desired. Strain broth. This will make about 2 quarts of beef broth. A little water may be added if broth seems too condensed.
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Crab Imperial
1 lb crab meat
1 Tbs  butter
1 Tbs flour
1/2 cup milk
1 tsp instant minced onion
1-1/2 tsp Worcestershire sauce
2 slices white bread, crusts removed and cubed
1/2 cup mayonnaise
1 Tbs lemon juice (1/2 lemon)
1/2 tsp salt
2 Tbs margarine or butter few dashes of pepper paprika, for sprinkling
 
Remove all cartilage from crab meat.  In medium-size pan, melt 1 Tbs butter; mix in flour.  Slowly add milk, stirring constantly to keep mixture smooth and free from lumps. Cook, stirring, over medium heat until mixture comes to a boil and thickens.  Mix in onion, Worcestershire Sauce, and bread cubes.  Cool.  Fold in mayonnaise, lemon juice, salt, and pepper.  In another pan, heat 2 Tbs butter until lightly browned.  Add crab meat and toss lightly.  Combine with sauce mixture.  Put mixture into individual shells or ramekins (or greased 1 quart casserole). Sprinkle paprika over top.  Bake at 450 degrees until hot and bubbly and lightly browned on top - about 10-15 minutes. Makes four servings.
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this is a recipe of mine that I have shared many times
 and have received so many compliments on it
 so I thought I would share it on here
 

LEBANESE CHICKEN

 thought you might like this recipe
I love lemon taste in my food

Yield: 4 servings

3/4 cup Lemon juice
8 large Garlic clove(s), minced
2 tbs Thyme, minced or
2 tsp Dried thyme
1 tbs Paprika
1 1/2 tsp Ground cumin
3/4 tsp Cayenne pepper
2 Chickens (3 lb each)
Split lengthwise, backbones
Removed and discarded
Lemon wedges to garnish

Whisk lemon juice, minced garlic, thyme, paprika, cumin, and cayenne pepper in small bowl. Place chicken in 13x9x2-inch glass baking dish.
Pour marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
Preheat oven to 425 F.
Transfer chicken and marinade to large roasting pan. Season chicken with salt and pepper. Bake until chicken is golden brown and cooked through, basting occasionally with pan juices, about 50 min. Transfer chicken to plates. Garnish with lemon wedges. Pass pan juices separately

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To Die for Shrimp

1/4 cup  Butter (not margarine)
1 1/2 tbs Olive oil
1 tbs Chili sauce
2 tbs Worcestershire sauce
2 tsp Lemon juice
1/2 Lemon, thinly sliced (with skin)
6 To 8 cloves garlic, crushed
1 tsp Chopped fresh parsley
1 tbs Red pepper flakes
1 tsp Oregano
1 tbs Tabasco (or any good red pepper sauce)
1 lb Jumbo shrimp

Combine all ingredients except shrimp and simmer briefly; cool. Wash, peel, and devein shrimp; dry and marinate 8 hours. Preheat oven to 300 . Place shrimp and marinade in a shallow baking pan and bake 10 - 12 min until shrimp is cooked but not over cooked. Serve in soup bowls with a good French or sourdough bread to mop up the juices.

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here are my tried and true egg rolls my boys have asked for this for their birthdays for years. I always asked if they wanted to go out to eat or they could pick anything they wanted and I would make it....... they love these..........it took about 3 years to get them perfect and now they are..........I hope you all try them and enjoy them as much as my family has for more years than I could count

-  Sweet and Sour Dipping Sauce

1 cup sugar
1/2 cup cider or wine vinegar
1/2 cup water
3 Tbs catsup
2 Tbs. cornstarch

Mix all ingredients well in a saucepan. Bring to a boil, then lower heat and simmer for at least 1 hour, stirring occasionally. Makes 1 cup of Sweet and Sour Sauce.

I always had to double this sauce, as The boys liked a lot of sauce

this was a recipe that I worked and reworked many times , until I got it just right..

Egg roll

2 pkg's wonton skins
3/4 pound lean ground pork I ( precook this first)
1/2 lb. lean sandwich ham, shredded thin
2 cups cabbage, sliced very thin
1 cup fresh bean sprouts
1 cup onion, chopped
1/2 cup carrots, sliced very thin
2 eggs (1 is for sealing the wonton skins)
2 tablespoons soy sauce a few splash's of sherry wine
1 1/2 teaspoons black pepper
2 tablespoons sesame oil
3 cups vegetable oil (for frying)
(((This can always be made vegetarian) ))


Recipe


Mix all the ingredients (except the wonton skins, one egg, and vegetable oil) in a large bowl. You may add or substitute any kind of meat or vegetables, but keep the amount of the meat and vegetables the same as in the recipe.

Beat the remaining egg. Separate the wonton skins and brush the top and right side of each with the beaten egg. Place 1 tablespoon of meat/vegetable mixture on one side of wonton skin, then fold skin over to form a triangle.,fold flaps in and roll into a cylinder . Press wonton edges tight to seal. Heat the vegetable oil in an electric skillet to 350 degrees. Fry both sides of wonton until brown. (Meat is cooked when both sides of wonton are browned.) Serve when hot as an appetizer or snack. Great for a party.

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Jordan and i had this sandwich in Manhattan this spring

Vietnamese-Style Sandwich: Banh Mi
Slaw:
1/2 cup water
1/4 cup sugar
1/4 cup distilled white vinegar
1/2 cup julienned carrot
1/2 cup julienned daikon radish
Kosher salt

Seasoned Pork:
1 teaspoon vegetable oil
1 tablespoon finely chopped onion
6 ounces ground pork
1 tablespoon roast pork seasoning mix, available in Asian markets
Pinch garlic powder
Pinch ground black pepper

Sandwiches:
4 (10-inch) baguettes
Mayonnaise, as needed
8 thin slices Vietnamese-style pork roll (cha lua), or bologna
8 slices Vietnamese-style salami, or ham or turkey
4 teaspoons soy sauce
1/2 cup fresh cilantro sprigs
1/4 medium English cucumber, cut lengthwise into 4 slices
Freshly ground black pepper
Asian-style chili oil, to taste, optional

Make the slaw: In a small saucepan, combine the water, sugar, and vinegar
and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add
the carrot and daikon, mix well, and season with salt. Set aside to
marinate for 30 minutes or store in the refrigerator up to overnight.

Meanwhile, make the seasoned pork: Heat the oil in small nonstick skillet
over medium heat. Add the onion and cook, stirring, until soft. Add the
pork, seasoning, garlic, and pepper and cook, stirring, until just cooked
through, about 2 to 3 minutes. Remove the heat and set aside covered with
foil to keep warm.

Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes
open lengthwise, and slather the insides with mayonnaise. Arrange the
baguettes on a baking sheet and bake until hot and crusty about 5 minutes.
Remove the baguettes from the oven and immediately fill each with some of
the seasoned pork. In each sandwich, arrange 2 slices each of the pork roll
and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice
cucumber, ground pepper, and chili oil, if using. Serve immediately.
it was the best ever

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Shrimp Dijon The Seventh Inn

 
Yield: 2 servings
 
8 large (10 to 15 count) shrimp
4 tablespoons ( 1/2 stick) butter, divided
1/4 teaspoon minced garlic
1/4 teaspoon dried tarragon, crushed
1/4 teaspoon dry mustard
1/4 teaspoon ground nutmeg
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 cup chicken stock
1 teaspoon Dijon mustard
1 to 2 tablespoons fresh bread crumbs
 
Peel shrimp, leaving the tail section intact; devein. Saute shrimp in 1 tablespoon butter over medium heat until opaque; keep warm.
 
In another pan, combine remaining 3 tablespoons butter, garlic, tarragon, dry mustard, nutmeg, Worcestershire, lemon juice, stock and Dijon mustard. Place over medium heat, whisking until thoroughly combined. Continue to cook, stirring occasionally, until reduced to about 1/3 cup, about 10 minutes.
 
Arrange shrimp in an oven-safe dish. Ladle sauce over shrimp. Sprinkle lightly with bread crumbs. Place under broiler just to toast crumbs, 1 to 2 minutes
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SHELLFISH CHOWDER
5 bacon slices, finely chopped
2 boiling potatoes (3/4 lb total), cut into 1/4-inch dice (1 1/2 cups)
1/2 cup finely chopped shallots (2 large)
3/4 cup bottled clam juice
2 1/2 cups whole milk
1/8 teaspoon cayenne
1/4 lb shrimp, shelled, deveined, and cut into 1/2-inch pieces
1/2 lb sea scallops, quartered and tough muscle removed from side of each if necessary
1 teaspoon salt
1/2 lb shelled cooked lobster meat, cut into 1/2-inch-thick pieces, or 1/2 lb lump crabmeat, picked over
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives
 
Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 1 tablespoon fat from pot and stir in potatoes, shallots, and clam juice. Simmer, covered, until potatoes are tender and most of liquid is evaporated, about 8 minutes. Stir in milk and cayenne and return just to a simmer.

Add shrimp, scallops, and salt and simmer, stirring occasionally, until shellfish is just cooked through, 3 to 5 minutes. Stir in lobster and half of herbs and simmer 1 minute. Serve chowder topped with bacon and remaining herbs.

Makes 4 main-course or 6 first-course servings.

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Delicious fish

1/4 Cup grapefruit juice
1/4 Cup Riesling or other fruity white wine
1/5 tsp ground ginger (I use fresh)
3 Tbs butter
1 lb. White fish - original recipe calls for scallops

In a small bowl, combine the grapefruit juice, wine and ginger. Whisk briefly to dissolve the ginger.

Melt the butter in a large frying pan over high heat. Add the fish and cook, flipping or stirring frequently ( if scallops) until the fish is cooked in the center. Remove the fish and place on a serving platter.

Add the grape fruit juice mixture to the pan. Bring to a boil over high heat and cook, whisking, until the sauce is slightly reduced, 1 to 2 minutes. Return the fish to the pan and cook stirring, until heated through, about 30 seconds. Serve immediately.

From The Five in Ten Cookbook, by Paula Hamilton

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this one is a real keeper

This is a great cranberry relish for all turkey dishes and turkey sandwiches, and a tasty alternative to a more traditional cranberry sauce. The relish consists of raw cranberries, apples, and an orange, all put in the Cuisinart  with sugar added to macerate. The resulting relish is truly delicious. 
Preparation time: 15 minutes.

2 cups washed raw cranberries
2 skinned and cored apples
1 large seedless orange
2 cups sugar
1 cup pecan half's
 
Put all in the Cuisinart bowl........put apple in diced, as it takes a little longer.
First I peeled off the skin of the orange, the cut out the sections.......add diced apples. Cranberries, sugar and pecans.........and pulse till still in small chunks. Put in fridge to cool.
Delicious

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Good old Oyster Stew
 
2 pints shucked oysters with their liquor
4 tablespoons butter
3 cups milk (a little added cream will make it richer)
1 or 2 dashes Tabasco sauce (optional)
Salt and pepper to taste
Minced parsley 
 Butter
 
Drain the oysters, reserving their liquor.
 
In a large pan over medium heat, melt butter. Add oysters; simmer very gently for about 2 to 4 minutes or until the edges of the oysters curl.
 
Meanwhile, in a separate saucepan over low heat, slowly heat the milk, cream, and oyster liquor (do not boil). Slowly add the milk to the oysters, stirring gently. Season with Tabasco, salt and pepper.
 
Remove from heat. Serve in warm soup bowls and garnish each bowl with parsley  and a generous pat of butter.
 
Makes 4 to 6 servings.

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Beer Batter for fish


I was just going through some of my homemade recipes books
And ran across this recipe for Beer Batter.....

Beer Batter

2 1/4 cups flour
2 tsp paprika
2 cups warm beer
Dash hot pepper sauce
Dash Worcestershire sauce

Combine flour and paprika. Add beer and mix well. Add sauces and blend well.

Dip fish into flour first, then into batter and fry
Makes 4 cups batter
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The first time I made this
I was living in Milwaukee
In the early 70's.......what a great dish..
 
 
 Braciole
 
 
1 (2 to 2-1/2 lb) round steak butterflied
1 lemon's grated rind
Salt and pepper
2 1/2 tsp oregano
1/4 lb prosciutto, thinly sliced
2 cup bread crumbs
1/4 lb parmigiano-reggiano cheese, grated
1/2 cup chopped parsley
1/2 tsp rosemary
1/2 cup flour
1/4 cup olive oil
4 clove garlic, finely chopped
1 small onion, diced
1/2 cup dry red wine
2 cup chopped, canned pear tomatoes with their juice
 
Open the butterflied steak and, with waxed paper covering it, pound
Evenly with a meat mallet until approximately 1/4 inch thick. Rub the lemon
Rind, salt, pepper, and 1-1/2 tsp. Oregano into the meat. Lay the prosciutto
 Slices evenly on the steak. Sprinkle the bread crumbs, grated Parmesan,
& parsley evenly over the prosciutto slices. Roll the Braciole tightly, taking
Care while rolling to tuck in both ends so as to hold in the filling while cooking.
Tie the roll with strings at 1-1/2 to 2 in. Intervals. Rub the rosemary between
Your palms to break it up. Season the flour with the rosemary, remaining
Oregano, and salt and pepper. Rub this mixture onto the surface of the beef
Roll. In a pan large enough to hold the roll, heat the olive oil over moderately
High heat. Add the beef roll, turning to brown the entire surface. Add the garlic
And onion and cook until the garlic begins to turn golden brown. Add the wine
And cook for one minute. Add the tomatoes with their juice and salt & pepper
To taste. Cover the pan and simmer over low heat for 1 to 1-1/2 hours or until
Very tender when pierced with a fork. If liquid appears to be diminishing during
The cooking, splash a bit more wine into the pan. Remove from pan & place on
A heated platter. Remove the strings, cut into 1/2 in. Thick slices, pour the tomato
Mixture over the slices and serve.
 
Note: If serving cold, place the Braciole on a platter, pour the sauce over it, cover
 Tightly with plastic wrap or foil, and refrigerate. Before serving, bring to room
Temperature, remove the strings, and cut into slices as mentioned previously.
The slices can be served on a bed of lettuce, accompanied By freshly baked bread.
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Oh how I love this soup !!
AVGOLEMONO (CHICKEN SOUP WITH EGG AND LEMON)
 
One fryer chicken, about 3 and one-half pounds
Salt and freshly ground black pepper
3/4 cup rice
4 large eggs
3 lemons, juiced
 
Put the chicken in a large pot and cover with water. Cook over medium heat, skimming the foam that rises to the surface, until tender, about 1 hour. Transfer the chicken to a plate and season with salt and pepper to taste. Add the rice to the chicken broth and season with salt. Cook until soft, about 15 minutes. Remove from the heat.
 
Beat the egg whites with an electric mixer until almost stiff peaks form. Add the yolks, one at a time, lightly beating after each addition. Add the lemon juice and beat 1 minute. Remove a cup of the warm broth from rice mixture and slowly beat into the egg mixture until blended. With a wooden spoon, gently stir the egg mixture into soup (do not stir vigorously). There should be a layer of egg foam resting on the top of the soup. Serve the chicken alongside the soup.
 
Serves 4 to 6
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Gentle Lentil Soup

2 1/2 cup Lentils, rinsed and drained
7 cups Water or stock
2 med Onions, chopped
3 Cloves garlic, minced
Juice of one lemon
Salt and pepper to taste
2 Stalks celery, chopped
2 tbs Olive oil
1 Or 2 bunches spinach, , washed and chopped

 

1. Saute onions, garlic and celery in the olive oil, 5-10 min.
2. Add lentils, and water or stock and simmer until lentils are very soft.

If  necessary, add more water to get soup to desired consistency.
3. Add greens, salt and pepper. Simmer for 10 more minutes or until greens are tender.
4. Stir in lemon juice right before serving

 

From "Meals Without Squeals" by Christine Berman & Jacki Fromer.

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FRAREJ (LEBANESE CHICKEN)
4 chicken breasts, with skins and ribs
1/2 teaspoon salt
Juice of 3 large lemons
3/4 cup olive oil
2 large potatoes, skinned, cut into 1/2 cubes
2 garlic cloves, minced
1 large white onion, sliced into half-circles
4 or more Roma tomatoes
Preheat the oven to 500 degrees Fahrenheit.
 
Rinse the chicken breasts, with skins and ribs in cold water.
 
Rub each with salt. Mix lemon juice and olive oil.
 
Place the potatoes, garlic, onion, and lemon juice-oil mixture into a 9 x 13- inch baking dish.
 
Stir the ingredients to coat the potatoes. Bake in the oven for 10 minutes.
 
Add the chicken breasts and 4 Roma tomatoes (or as many as desired) to the backing dish.
 
Generously spoon the hot lemon/oil/garlic mixture over the chicken. Put the dish back into the oven and cook uncovered for another 20 minutes, or until the skins on the chicken turn a very dark brown and the chicken is firm and cooked.
 
Baste the chicken breasts two or three times in the lemon/oil mixture during cooking.
 
Serve with pita bread. Serve each breast with a helping of potatoes, some onions, and a tomato.
 
NOTE: Skinless breasts dry out too quickly. Remove the skins after the chicken is done.
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Here is another recipe I always get raves on
 
Lebanese Spinach with Rice and Pine Nuts 
 

2 cups uncooked rice
3 tablespoons olive oil
1/2 cup pine nuts
1/2 large white onion, finely chopped
3 cups fresh spinach, finely chopped
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 cup fresh lemon juice
 

Servings: 6
Simmer the rice in 4 cups of water until the water has been absorbed and the rice is tender. In a medium pan, heat 1 tablespoon of the olive oil, and sauté the pine nuts over medium heat until golden. Set aside. In a large skillet, heat the remaining 2 tablespoons of olive oil, and sauté the chopped onion for 4 minutes. Add the spinach, mustard, pepper and salt, and sauté over medium heat for 12 minutes. In a large bowl, mix the rice, pine nuts and the spinach mixture. Sprinkle with the fresh lemon juice and serve hot.
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Broccoli-Pasta Side Dish
2-1/2 pounds fresh broccoli
2 garlic cloves, minced
1/3 cup olive or vegetable oil
1 tablespoon butter 
1 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper
8 ounces linguine or thin spaghetti, cooked and drained Grated Romano or Parmesan cheese
 
Cut florets and tender parts of broccoli stems into bite-size pieces. In a large skillet, saute broccoli with garlic, oil, butter, salt, pepper and cayenne over medium heat for about 10 minutes or until just tender, stirring frequently. Place hot pasta in a serving dish; top with the broccoli mixture. Sprinkle with cheese.
Yield: 4-6 servings.
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Bourbon Street Chicken
 
4 chicken breasts
1 tsp ground ginger
1/4 cup soy sauce
2 tablespoons dried minced onion
1/2 cup packed brown sugar
1/4 cup bourbon (to taste)
1/2 tsp. garlic powder
 
Preheat oven to 375 F. Place chicken breasts in a 9x13" baking dish.
Combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder and pour over chicken. Cover dish and place in refrigerator overnight.  In a
covered dish, bake in preheated oven, basting frequently, for 1 hour or until chicken is well browned and juices run clear. Also good on the grill!
 
Note: If you double the recipe, make sure that the chicken is still in a single layer.
Servings  5
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Asparagus and Cheese Potato Soup
Start to Finish: 35 min.

1  large onion, chopped
4  teaspoons cooking oil
3  tablespoons all-purpose flour
2  cups 1-inch pieces asparagus spears or broccoli flowerets
2  cups milk
1  14-1/2-ounce can chicken broth
8  ounces red potatoes, cubed (about 1-1/2 cups)
1/4  teaspoon salt
1/8  teaspoon ground red pepper
1  cup shredded sharp cheddar cheese (4 ounces)
1  small tomato, seeded and chopped
1/3  cup dairy sour cream

1. In a large saucepan cook onion in hot oil over medium heat until tender. Sprinkle flour over onion and stir to coat. Add the asparagus, milk, chicken broth, potatoes, salt and red pepper.
2. Cook and stir until thickened and bubbly; reduce heat. Simmer, covered, for 10 to 12 minutes or just until vegetables are tender, stirring occasionally. Add cheddar cheese, tomato, and sour cream; stir until chese is melted. Makes 4 servings
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KAHLUA PIE
 
1 pt. chocolate ice cream, softened
1 pt. coffee ice cream, softened
3 tbsp. instant coffee
4 oz. Kahlua
6 Heath bar candy bars, crumbled
1 graham cracker pie crust, 9 inch diameter
 
Mix first 5 ingredients and pour into prepared pie crust. Put into freezer until serving time. Garnish with whipped cream.
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DIP FOR FRESH FRUIT  

1 (4 oz.) pkg. cream cheese
2 tbsp. orange juice
3 tbsp. marshmallow fluff

Blend all ingredients with enough consistency to dip fresh cut fruits.
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Lotta Lemon Muffins
 
1-3/4 cups flour
3/4 cup sugar
1 Tbs. lemon peel
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
8 oz. container lemon yogurt
6 Tbs. butter, melted and cooled
1 egg, room temperature
1 Tbs. fresh lemon juice
GLAZE:
1/3 cup fresh lemon juice
1/4 cup sugar
2 tsp. lemon peel
 
Heat oven to 400. Mix first 6 ingredients in bowl, make well in center. Whisk yogurt, butter, egg and lemon juice in another bowl. Add to well, stir into dry ingredients until just blended. Spoon into muffin cups. Bake until golden brown about 30 minutes. Cool 5 minutes in pan. Prepare glaze, cook in suacepan over low heat until dissolved.
Pierce muffins and drizzle hot glaze over coater the tops. Serve room temperature. Makes 6 large muffins or 12 regular size muffins.
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BBQ Shrimp
 
4 lbs. unpeeled large fresh shrimp
2 lemons, cut in wedges
2 bay leaves
1 cup butter, melted
1 cup ketchup
1/2 cup Worcestershire
4 garlic cloves, chopped
3 Tbs. Old Bay Seasoning
1 tsp. dried rosemary
1 tsp. dried thyme
French bread
 
Place shrimp in a 13 x 9" pan. Top with lemon wedges and bay leaves. Stir together butter and next 6 ingredients. Pour over shrimp. Bake, uncovered at 400 for 35 minutes or until shrimp are pink, stirring every 10 minutes. Discard bay leaves. Serve with bread and lemon wedges.
Makes 6 to 8 servings.
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Chicken and New Potatoes Skillet Dinner Recipe

It’s hard to go wrong with chicken, new potatoes, and sour cream. This recipe mixes the three in a stovetop, skillet dinner that is easy and almost foolproof. It only has a few ingredients and you don’t have to slave over a five course meal. Best of all, your family will love this dinner.

Ingredients

a cut-up fryer or thighs or drumsticks
salt and pepper to taste
new potatoes—as many as you choose to fill out the pan
4-6 green onions
1 1/2 cups sour cream
1/2 to 3/4 cup water
1 pound frozen or fresh green peas
1 tsp crushed thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1. Place the chicken in a 12 inch skillet. Salt and pepper the pieces. Brown the chicken over medium heat.
2. Partially peel the new potatoes. (They just look better with some of the red skins remaining.) Add the potatoes to the skillet. Cook the chicken and the potatoes until both are tender.
3. Remove the chicken and potatoes to a platter. Skim off the excess fat remaining in the pan.
4. Snip the green onions into the pan. Add the sour cream and water and heat the mixture until it starts to bubble, stirring frequently with a spatula.
5. Add the peas, thyme, salt, and pepper. Stir. Add the chicken and potatoes, cover and heat for five minutes to reheat the chicken and potatoes. Serve hot.

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White Beans And Saffron
 
2 pounds Dried navy or great northern beans, soaked in
water overnight in refrigerator
5 quarts Water
3 Bay leaves
Salt to taste
Freshly ground black pepper to taste
4 tablespoons olive oil
2 large White onions, finely diced
3 Garlic cloves, finely chopped
1/2 cup Finely chopped flat leaf parsley
1 teaspoon Saffron stems
 
Drain soaked beans. Place in a large pot with fresh
water, bring to a boil, and reduce heat. Simmer for 1
1/2 to 2 hours with bay leaves. Add 1 teaspoon salt
after simmering for 1 hour.
In a saute pan over medium heat, heat olive oil. Add
onion and saute until translucent. Add garlic and cook
for 1 minute. Add parsley and saffron, allow to cook
for 1 minute more, and remove from heat.
Drain the cooked beans of excess water. Return the
beans to the pot and add cooked onion mixture. Combine and reheat. Check seasoning and serve.
Serves 8 to 12.
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Whiskey and Worcestershire Chicken Breasts
 
1 tbsp. vegetable oil
4 boneless, skinless chicken breasts
1 onion, finely chopped
1/4 cup whiskey
1/4 cup worcestershire sauce
1 tbs chopped fresh parsley
 
Heat oil in a large fry pan and saute chicken breasts until cooked through; approximately 10 to 15 minutes. Remove from pan and keep warm. Add onions to the pan and sauté until beginning to brown. Add whiskey and Worcestershire sauce. Reduce to a sauce consistency; add parsley and pour over chicken breasts.
Makes 4 servings.

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Brandied Chicken Breasts
This is a favorite at my house when company is coming. Not only is it elegant but it's easy to prepare and fool-proof. Since the alcohol burns off during cooking it's also safe to feed to children.
4 whole fryer breasts, boned and skinned *
1/2 cup of flour
1/4 tsp salt
1/4 tsp freshly ground peppper
1/4 tsp tarragon leaves, crushed
1/4 cup butter
1/2 cup apricot brandy
3/4 cup chicken broth
1/2 cup sour cream

Preheat a large skillet on low heat and melt the butter in it.  Meanwhile, in a shallow dish, sift together the flour, salt, pepper and tarragon. Add the chicken, one piece at a time, and dredge to coat. Add the chicken to the skillet and cook for 10 minutes on each side or until the chicken is browned. Add the brandy and the chicken broth. Stir and then let simmer for 10 more minutes or until the chicken is fork-tender. Remove the chicken from the pan and place on a warmed plate. Add the sour cream to the skillet and stir to warm. Pour the warm sauce over the chicken and serve immediately.
Servings: 4 (large).
This chicken is great served with wild rice, a crisp green salad and crusty bread.
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one great SPAGHETTI SAUCE
1 c. salad oil
1 c. finely chopped celery
1 c. finely chopped green pepper
2 c. finely chopped onion
2 tbs minced celery
Saute onions, celery and green pepper in salad oil for 10 minutes, stirring frequently. Add garlic, cook 2 minutes longer.
13 c. Italian tomatoes, crushed
7 c. tomato puree
1 tsp. sweet basil, crushed
1 tsp. oregano leaves, crushed
1 bay leaf Salt & pepper to taste
1 tbsp. sugar
2 lb. ground beef
Add tomatoes, puree and seasonings. Simmer uncovered for 2 hours. Remove from heat. Add 2 pounds of lightly sauteed ground beef, drained of excess fat. Makes 1 gallon.
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Lemon Chess Pie

A favorite throughout the South, chess pie takes its name from the
description given by a cook who was asked what sort of pie it was,
and replied, "It 'jes pie, honey."

2 whole eggs
4 egg yolks
1 cup sugar
4 tablespoons butter, melted
1/4 cup heavy cream
1 tablespoon flour
1 tablespoon yellow cornmeal
4 tablespoons lemon juice
1 tablespoon grated lemon rind
1 9 inch pie crust, unbaked

Preheat oven to 350°F. Beat eggs, yolks, and sugar together at high speed for two minutes. Add butter and cream; beat again at high speed for two minutes. Add flour, cornmeal, lemon juice and rind; mix well.
Pour into crust and bake 45 - 60 minutes until top is medium brown.
(Test with toothpick.) Allow to cool to room temperature before serving with whipped cream topping if desired.
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Corn Fritter Casserole

2 boxes Jiffy Corn Bread Mix
1 (15 ounce can) can whole kernel corn, drained
2 eggs, beaten
2/3 cup milk
1/2 cup onions, finely diced
1/2 cup green bell pepper, finely diced
2 tbs butter
3 chicken bouillon cubes
1 1/3 cups warm water
3 tbs melted butter
Salt to taste
Freshly ground pepper to taste

Mix together the Jiffy mix, corn, eggs and milk.
Coat the bottom of a nonstick skillet with vegetable oil. Heat skillet to medium-high. Drop a spoonful of corn fritter mix into
skillet. Cook on each side until lightly golden. Place on a paper towel to drain. Add more oil as needed to complete frying all the corn fritters.
Melt 2 tablespoons butter in a skillet over medium low heat. Sauté onions and bell pepper until onions are transparent. Remove skillet from heat.
Place chicken bouillon cubes in 1 1/3 cups water and dissolve.
Preheat oven to 350 degrees F.

Crumble corn fritters into a large bowl. Add sautéed onions and bell peppers. Add 3 tablespoons melted butter. Pour dissolved chicken bouillon and water mixture over corn and sautéed vegetables and mix
well. Place mixture in well greased 8-inch square baking pan and cover with aluminum foil. Bake for 20 to 25 minutes. Remove foil and return to oven for 10 to 15 minutes.
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Tomato Basil Spread
1 C. cream cheese
1/4 cup shallots
1/2 Cup artichoke hearts
1 C. Sundried tomatoes
1 Tbs Garlic
1 Tbs mixed herbs (basil,thyme, oregano Salt and pepper to taste Juice of one lemon
Combine tomatoes, artichoke hearts, garlic, and shallots in a pot and stew till soft. Mince the stewed combination. Blend together with cream cheese and juice of one lemon.. Mix in blend of herbs and season to taste. Serve as an appetizer of companion to any crusty bread, preferably warm bread. Might help to use a blender or food processor when mixing all components together.
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Betcha Can't Eat Just One Biscuits

2/3 cup grated Parmesan or Romano cheese
1/2 cup mayonnaise
4 green onions, chopped
1/2 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano
1 can refrigerated biscuits

Preheat oven to 400 degrees. Combine first 6 ingredients in a bowl. Separate biscuits and flatten each into a 5 inch circle. Arrange 1 inch apart on a cookie sheet. Spread 1 generous tablespoon of cheese
mixture onto each flattened biscuit. Bake12 minutes until golden brown. Serve warm.
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Dear Lord,
Some days are just colder than others. I need to feel the warmth of your face shining upon me, Lord. I want to be covered by your radiance, resting in the palm of your hand. Where I feel secure and saved. Lead me back to this place.
Your promises will unfold as the day progresses. And I will gather these even as I am uncertain about how the day will play out because through your promises come renewal and wholeness.
 
AMEN