Biscuits
1 cup self-rising flour
1 spoon vegetable shortening — the size of a small
egg
buttermilk — fresh
Use enough buttermilk to make the dough really sticky but still enough to
knead and roll out.
Mix the ingredients together (add the buttermilk a little at a time). Turn
out the dough on a floured board and knead in more self rising flour (but
try not to handle the dough too much!). Roll out the dough to about 1/4
inch and then fold the dough over to double it and press on it lightly.
This fold in the dough will make the biscuits pull apart easily after they
are cooked. Cut out biscuits about 2 1/2 inches in diameter using a glass
dipped in flour. Re-roll the dough as needed. Place the biscuits in a
baking pan up close against each other - this will make them rise higher.
Some people put a little bit of vegetable oil in one end of the pan and
run the tops of the biscuits through the oil then place them in the other
end of the pan. This makes them get crustier and browner on top.
Bake the biscuits at 450F until they are lightly browned (about 15
minutes). Serve with butter, jelly, honey, or filled with bacon, sausage,
etc. 1 cup of flour makes about 4 or 5 biscuits, but you can increase the
recipe easily, just always use one spoon of shortening the size of a small
egg for each cup of flour.
Don’t get discouraged if they don’t turn out right the first few times, it
takes practice. Be sure to use fresh ingredients.
BISCUITS
1 pkg. dry yeast
2 tbsp. warm water (105-115 degrees)
2 c. buttermilk
5 c. all purpose flour
Sugar substitute to equal 1/4 c. sugar
1 tbsp. baking powder
1 tsp. soda
1 tsp. salt
1 c. shortening
Combine yeast and water; let stand 5 minutes or until bubbly. Add buttermilk to yeast mixture and set aside. Combine dry ingredients in large bowl; cut in shortening until mixture resembles coarse crumbs. Add buttermilk mixture to dry mixture, stirring with fork until dry ingredients are moistened. Turn dough out on floured surface and knead lightly about 3-4 times. Roll dough to 1/2 inch thickness; cut into 36 rounds with a 2 inch cutter and place on non- stick baking sheets. Bake at 400 degrees for 10-12 minutes.
Makes 36 biscuits.
Serving 1 biscuit.
Exchange: 1 bread and 1 fat.
CROCKPOT CREAMY HASH BROWNS
1 2-lb pkg frozen cubed hash brown potatoes
8 oz shredded or cubed Velveeta
16 oz sour cream
1 can cream of celery soup
1 can cream of chicken soup
1 lb bacon, cooked & crumbled
1 lg onion, chopped (I omitted this)
1/4 C butter or margarine, melted
1/4 tsp pepper (I used alot more and also added some salt)
Place potatoes in an ungreased crockpot. In a bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours (until potatoes are tender and heated through).
You can serve it with biscuits and fruit salad.
CROCKPOT COBBLER
All you do is bake a batch of biscuits and let them cool. Chunk them up and put about half in the bottom of your crockpot.
Mix:
1/4 cup brown sugar
1/2 t. cinnamon
1/2 cup butter
Sprinkle some of that on top. Spread canned pie filling (I thought cherry would be good) on top and repeat until you’re out of ingredients. Bake on high for 2 hours.
CROCKPOT CHICKEN AND DUMPLINGS l
4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion — chopped
3 pounds your favorite chicken parts — cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots — peeled, sliced
1 tsp black pepper
Salt to taste
1/2 tsp ground allspice
1 cup dry white wine (optional but really adds a nice taste)
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour
In a large skillet, brown onion in butter and oil just until tender, then brown
chicken parts and place all in a 6-quart crockpot.
Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2- 1/2 to 3 hours, or on low 5 to 7 hours.
When chicken is done, remove pieces to plate and let cool, then debone. While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high.
These will need to cook about 30 minutes, until they are firm. Return chicken meat to crockpot after deboning and serve. You can use your own homemade biscuit recipe for canned if you prefer.
CROCKPOT CHICKEN AND DUMPLINGS
4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion — chopped
3 pounds your favorite chicken parts — cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots — peeled, sliced
1 tsp black pepper
Salt to taste
1/2 tsp ground allspice
1 cup dry white wine (optional but really adds a nice taste)
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour
In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours. When chicken is done, remove pieces to plate and let cool, then debone.
While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm. Return chicken meat to crockpot after deboning and serve. You can use your own homemade biscuit recipe for canned if you prefer.
CHICKEN A LA KING
* 1 1/2 to 2 pounds boneless chicken tenders
* 1 to 1 1/2 cup matchstick-cut carrots
* 1 bunch green onions (scallions) sliced in 1/2-inch pieces
* 1 jar Kraft pimiento or pimiento & olive process cheese spread (5oz)
* 1 can 98% fat-free cream of chicken soup
* 2 tablespoons dry sherry (optional)
* salt and pepper to taste
Put all ingredients in the slow cooker/Crock Pot (3 1/2-quart or larger) in the order given; stir to combine. Cover and cook on low for 7 to 9 hours. Serve over rice, toast, or biscuits.
Serves 6 to 8.
Bavarian Wine Soup
Mix 3 pints of red wine with 1 pint of water. Add sugar, nutmeg and cinnamon to taste and the grated peel of half a lemon. Let come to a boil; then stir in the yolks of 2 well-beaten eggs. Do not boil again. Serve hot with biscuits.
Barbecue Cups
1 Can biscuits (10)
3/4 Lb. ground beef
3/4 C. Kraft barbecue sauce
3/4 C. Cheddar cheese — grated
Spray Pam on muffin pan. Brown ground beef (add onion or green pepper if you like). Drain off grease and add barbecue sauce and let simmer. Put biscuits in pan to make a cup. Spoon in ground beef and top with cheese. Bake 10 to 12 minutes at 400 degrees.
Biscuit And Pancake Mix
9 c Flour,sifted
4 t Salt
1/3 c Baking powder
1 3/4 c Shortening,vegetable
1 c Milk,powdered
Chill shortening. Sift all dry ingredients. Cut shortening into flour till mixture resembles coarse cornmeal. Store, well covered, in a cool, dry place.
Use for pancakes, biscuits, shortcake, cobblers or anything that you would make from a packaged biscuit mix. All you need is water.
For pancakes add 1 tb each sugar and powdered eggs to each cup of mix.
Bacon And Tomato Cups
8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
Preheat oven to 375F. Lightly grease a mini muffin pan. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil. Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until golden brown.
Jackie’s Spinach Quiche
4 eggs
2 ounces shredded Cheddar
2 packages frozen spinach — (10 oz.)
defrost and drain 4 teaspoons bacon bits
1 cup chopped onion
1 clove chopped garlic
1 package ready to bake biscuits — (4 oz.)
4 teaspoons margarine
1 cup skim evaporated milk
Preheat oven to 375 degrees. Spray 9″ inch pie pan with Pam. Saute’ onion and g arlic in margarine until translucent. Set aside. In blender or processor, combi ne eggs, cheeses, bacon bits. Add onion mixture, along with milk and seasonings until well blended. Add spinach and blend again. Roll biscuit dough between 2 layers of wax paper. Place in pie pan forming it with the sides. Pour quiche ba tter into crust. Bake at 375 degrees for 40 to 45 minutes. Equals: 2 1/2 protei n, 1 bread, 2 1/4 vegetables, 1 fat, 1/2 milk, 10 cal. Serves 4