Hot Shrimp Appetizers
1 1/4 cups Bisquick baking mix
1/3 cup margarine or butter — softened
2 teaspoons worcestershire sauce
4 1/4 ounces tiny shrimp — rinsed and drained
dried dill weed
1 bottle cocktail sauce
Mix baking mix, margarine, Worcestershire sauce and shrimp until soft dough forms. Shape by level teaspoonfuls into balls. Lightly dip tops in dill weed. Arrange 10 balls about 1 1/2″ apart in circle on ungreased 10″ microwave-proof plate. Microwave uncovered on high (100%) until dough looks dry and slightly puffy, 1 1/4 to 2 minutes. Repeat with remaining dough. Immediately remove from plate. Serve with cocktail sauce.
Scotch Scones
Sift 1-1/2 pints of flour; add a pinch of salt, 1 teaspoonful of soda mixed with 1 pint of sour milk. Mix to a soft dough. Lay on a well-floured baking-board and roll 1 inch thick. Cut with a round cake-cutter and bake on a hot greased griddle until brown on both sides. Serve hot with butter.
Best Peach Cobbler
Filling
3 T Sugar
2 qt peach slices,Canned
4 t Baking powder
3/4 c Sugar
6 T Lard (or butter)
1/4 c Water
3/4 c milk cut half-,Canned
3 t Corn starch
-strength with water (just
Topping
-enough to moisten dough)
2 c Flour
FILLING: Dissolve corn starch in water; add mixture to peaches and juice in a large, warm Dutch oven; stir well; sprinkle sugar on top; cover and allow to simmer lightly while topping is prepared.
TOPPING: On a floured board, turn out a soft dough; pat down to 1/2″ thick; cut into strips 1/2″ wide and place criss-cross atop peach mixture; cover and cook approximately 20 minutes until golden brown. Serve with Campfire Coffee. Serves approximately 18.