1 pint buttermilk
1 package dry yeast
1/8 cup warm water
1 1/2 TBSP sugar
1 egg
1 1/2 TBSP oil
Mix above ingredients together, then add the following:
2 cups flour
1/4 tsp. baking soda
1 3/4 tsp. salt
1 1/2 TBSP baking powder
Mix together, then add 2 more cups of flour. Let rise until double. Fry as scones.
Suggested toppings: Seasoned ground beef, chili, refried beans, shredded cheese, shredded lettuce, sour cream, guacomole and salsa. Enjoy!
Tuesday, December 20, 2011
Monday, December 19, 2011
Onion-Cheese Bread
1/2 cup chopped onion
1 Tbs oil
1 beaten egg
1/2 cup milk
1 1/2 cup Bisquick
1 cup grated Velvetta cheese
1 Tbs poppy seed
2 Tbs melted butter
Cook onion in oil until tender and light brown. Combine egg and milk. Add to Bisquick mix and stir only until moistened. Add onion and 1/2 cup cheese. Spread dough in greased 8 x 1 1/2" round pan. Sprinkle top with remaining cheese and poppy seed. Drizzle melted butter over top. Bake at 400 degrees for 20-25 minutes. Serve hot.
1 Tbs oil
1 beaten egg
1/2 cup milk
1 1/2 cup Bisquick
1 cup grated Velvetta cheese
1 Tbs poppy seed
2 Tbs melted butter
Cook onion in oil until tender and light brown. Combine egg and milk. Add to Bisquick mix and stir only until moistened. Add onion and 1/2 cup cheese. Spread dough in greased 8 x 1 1/2" round pan. Sprinkle top with remaining cheese and poppy seed. Drizzle melted butter over top. Bake at 400 degrees for 20-25 minutes. Serve hot.
Chicken Tortilla Soup
1 small onion, chopped
1 can diced green chilies
2 cloves garlic, crushed
Saute for 5 minutes in 2 Tbs oil
Add:
1 28 oz can chopped tomatoes
3 cups tomato juice
1/2 cup water
1 can beef broth
1 tsp cumin
1 tsp chili powder
1 tsp worchestershire sauce
4 cooked chicken breasts, diced
1 can sweet corn
Bring to boil and simmer 1/2 hours.
Serve with grated cheese, sour cream, chopped green onion, tortilla strips.
Serves 6-8
1 can diced green chilies
2 cloves garlic, crushed
Saute for 5 minutes in 2 Tbs oil
Add:
1 28 oz can chopped tomatoes
3 cups tomato juice
1/2 cup water
1 can beef broth
1 tsp cumin
1 tsp chili powder
1 tsp worchestershire sauce
4 cooked chicken breasts, diced
1 can sweet corn
Bring to boil and simmer 1/2 hours.
Serve with grated cheese, sour cream, chopped green onion, tortilla strips.
Serves 6-8
Mom's Potato Cheese Soup
Combine ingredients in a large (4 qt) pot and cook until potatoes are tender:
3 cups boiling water
6 cups diced, peeled potatoes
1 cup chopped celery
1/2 cup chopped onion
2 tsp parsley flakes
1 tsp salt
1/2 tsp pepper
2 chicken bouillion cubes
Blend 4 Tbs. flour and 1/2 cup water. Add to pot with 4 cups milk to thicken the broth. Add 1 lb. cubed Velveta cheese and stir until cheese melts being careful not to scorch the soup.
3 cups boiling water
6 cups diced, peeled potatoes
1 cup chopped celery
1/2 cup chopped onion
2 tsp parsley flakes
1 tsp salt
1/2 tsp pepper
2 chicken bouillion cubes
Blend 4 Tbs. flour and 1/2 cup water. Add to pot with 4 cups milk to thicken the broth. Add 1 lb. cubed Velveta cheese and stir until cheese melts being careful not to scorch the soup.
Perfect Turkey Gravy
Pan drippings from turkey
1/2 cup all-purpose flour
1 can (13 3/4 ounces) chicken broth
Salt and pepper
Pour drippings through a sieve into a 4-cup measure. Let stand a minute or two for fat to rise to the top; skim off fat and reserve. Add enough water to juices to make 2 cups. Measure 1/2 cup of fat into a saucepan. Add flour; cook, stirring constantly, until mixture bubbles. Gradually stir in pan juices and the chicken broth. Continue cooking until gravy thickens and boils 1 minute. Season to taste with salt and pepper. Reduce heat to very low; cover pan; simmer, stirring often, 10 to 15 minutes for a very smooth gravy. Makes about 4 cups.
1/2 cup all-purpose flour
1 can (13 3/4 ounces) chicken broth
Salt and pepper
Pour drippings through a sieve into a 4-cup measure. Let stand a minute or two for fat to rise to the top; skim off fat and reserve. Add enough water to juices to make 2 cups. Measure 1/2 cup of fat into a saucepan. Add flour; cook, stirring constantly, until mixture bubbles. Gradually stir in pan juices and the chicken broth. Continue cooking until gravy thickens and boils 1 minute. Season to taste with salt and pepper. Reduce heat to very low; cover pan; simmer, stirring often, 10 to 15 minutes for a very smooth gravy. Makes about 4 cups.
Turkey Stuffing
12 cups day old bread, cut into cubes (let dry out)
2/3 cups chopped onion
1/2 cup diced celery
1 1/2 tsp. salt
1 tsp. pepper
1 tsp. poultry seasoning
1/2 tsp. sage
1 1/2 tsp thyme
1 1/2 tsp rosemary
1 cup hot chicken broth
1 cup melted butter
2 eggs, beaten
Combine all ingredients except bread and eggs. Simmer for 1/2 hr and cool. Toss bread cubes with the beaten eggs. Pour broth over bread, mixing thoroughly. Bake until brown or warmed through at 350 degrees.
2/3 cups chopped onion
1/2 cup diced celery
1 1/2 tsp. salt
1 tsp. pepper
1 tsp. poultry seasoning
1/2 tsp. sage
1 1/2 tsp thyme
1 1/2 tsp rosemary
1 cup hot chicken broth
1 cup melted butter
2 eggs, beaten
Combine all ingredients except bread and eggs. Simmer for 1/2 hr and cool. Toss bread cubes with the beaten eggs. Pour broth over bread, mixing thoroughly. Bake until brown or warmed through at 350 degrees.
Refrigerator Rolls
1 pkg dry yeast
1/4 cup lukewarm water
1 1/2 cubes butter or margarine
2 tsp. salt
1/2 cup sugar
1 1/2 cups boiling water
5 cups flour, sifted
2 eggs, well beaten
Dissolve yeast in lukewarm water. Pour boiling water over butter, salt and sugar; cool to lukewarm. Add yeast. Add 2 1/2 cups flour and mix well. Add the beaten eggs and remaining flour. Beat well and let rise to twice the size. Cover and put in refrigerator. 2 1/2 hours before baking, form into rolls and let rise until doubled in bulk. Bake at 400 degrees for 15-20 minutes. Makes 3-4 dozen rolls.
Orange Rolls:
1 recipe refrigerator rolls
1/3 cup melted butter
1/2 cup sugar
Grated rind of one orange
Powdered sugar icing
Two or 3 hours before baking, roll dough which has been divided into 3 parts, into a circle. Cut into quarters, then cut each quarter into 3 triangles. Roll up like crescent rolls. (Or can form balls of dough into ropes and twist into knots). Melt butter, add sugar and rind. Mix well. Dip rolls into butter, then into sugar mixture. Let rise again until double. Bake at 350 degrees for 10 minutes.
Option: Mix grated rind of orange into dough. Brush with powdered sugar glaze made with orange juice after removing from oven.
1/4 cup lukewarm water
1 1/2 cubes butter or margarine
2 tsp. salt
1/2 cup sugar
1 1/2 cups boiling water
5 cups flour, sifted
2 eggs, well beaten
Dissolve yeast in lukewarm water. Pour boiling water over butter, salt and sugar; cool to lukewarm. Add yeast. Add 2 1/2 cups flour and mix well. Add the beaten eggs and remaining flour. Beat well and let rise to twice the size. Cover and put in refrigerator. 2 1/2 hours before baking, form into rolls and let rise until doubled in bulk. Bake at 400 degrees for 15-20 minutes. Makes 3-4 dozen rolls.
Orange Rolls:
1 recipe refrigerator rolls
1/3 cup melted butter
1/2 cup sugar
Grated rind of one orange
Powdered sugar icing
Two or 3 hours before baking, roll dough which has been divided into 3 parts, into a circle. Cut into quarters, then cut each quarter into 3 triangles. Roll up like crescent rolls. (Or can form balls of dough into ropes and twist into knots). Melt butter, add sugar and rind. Mix well. Dip rolls into butter, then into sugar mixture. Let rise again until double. Bake at 350 degrees for 10 minutes.
Option: Mix grated rind of orange into dough. Brush with powdered sugar glaze made with orange juice after removing from oven.
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