SOUTHERN BEATEN BISCUITS

This is another old recipe I found in my late mother's box of recipe clippings.  This appears to have been from her local newspaper.  I am posting it because I love the way it is written!  The recipe was submitted by a Mrs. Campbell.

1 quart flour, heaping
1 teacup* lard
2 tsp. baking powder
2 tsp. sugar
1 tsp. salt
1 cup cold water

Mix lard and flour as for pastry.  Add baking powder and mix thoroughly.  Dissolve sugar and salt in water and add, mixing the dough with a spoon.
Knead 15 or 20 minutes, or until it blisters.  Bake in moderate oven for 35 minutes, in greased pan.  Cut into squares to serve.

*A teacup measures about 3/4 of a standard measuring cup.

file photo

SWEET BERRY BRUSHETTA

 

10 slices French bread (1/2-inch thick)

5 tsp sugar, divided
6-oz fat-free cream cheese
1/2 tsp almond extract
3/4 cup fresh blackberries
3/4 cup fresh raspberries
1/4 cup slivered almonds, toasted
2 tsp confectioners' sugar

Place bread on an ungreased baking sheet; lightly coat with nonstick cooking spray. Sprinkle with 2 teaspoons of the sugar. Broil 3 to 4-inches from the heat for 1 to 2 minutes or until lightly browned. In a small bowl, combine the cream cheese, almond extract and remaining sugar. Spread over the toasted bread slices. Top with the berries and almonds. Dust berries with the confectioners' sugar. Serve immediately.

Note: I have had this recipe for probably around ten years. I can't remember but I probably got it and the photo from a Reimen's Publication.

ORANGE PINEAPPLE SALAD

 

2 small (4-serving size) pkgs orange-pineapple gelatin

1 can (11-oz) pineapple tidbits, drained
1 can (11 3/4-oz) mandarin oranges, drained
1 large carton frozen whipped topping, thawed
3 cups large curd cottage cheese
1/2 cup chopped pecans

Mix the cottage cheese with the whipped topping. Stir in the gelatin powder to blend well. Gently fold in the drained pineapple, oranges, and pecans. Refrigerate until serving time.

Note: File Photo

DUMPLING TOPPED CHICKEN STEW

2 tbsp butter or margarine

1 lb. boneless, skinless chicken breast, cubed

1 tube (7-oz) refrigerated biscuits

1 can (12-oz) evaporated milk 

 
1 can cream of chicken soup, undiluted

1 pkg. (16-oz) frozen mixed vegetables

1 tsp poultry seasoning

1/4 tsp paprika

1/2 tsp dried onion flakes, optional

Melt butter or margarine in a Dutch Oven over medium heat. Add chicken and cook for 5 to 8 minutes or until no longer pink; stirring occasionally. Meanwhile, separate biscuits and cut each in half; set aside. Add milk, soup, vegetables, poultry seasoning, and onion flakes to the chicken in the Dutch oven and mix well. Bring to a boil, stirring frequently. Quickly place the biscuit halves in a single layer over the stew. Sprinkle tops of the biscuits with the paprika. Place lid on Dutch oven and reduce the heat to simmer. Simmer for 15 to 20 minutes or until the biscuits are light and fluffy.

Note: File Photo of a similar recipe.

MEATBALL VEGETABLE STEW

If you love beef stew but don't really have the time to cook the beef and make the stew, try this recipe that uses meatballs. You can even speed up the process by using frozen ready-made meatballs.

4 cups water
2 medium russet potatoes, cut into 1-inch cubes
2 medium carrots, cut into 3/4-inch slices
1 large onion, cut into chunks
2 tbsp beef bouillon granules
1 bay leaf
1 tsp dried thyme
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
1 lb lean ground beef
1/2 cup dry bread crumbs
1 egg, beaten
1 tsp Worcestershire sauce
2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 medium zucchini, cut into 3/4-inch slices
1 cup frozen peas
1/3 cup flour
1/2 cup cold water
1/4 tsp browning sauce, optional

In a large Dutch oven, bring the water to a boil. Add the russet potatoes, carrots, onion, bouillon, bay leaf, thyme, basil, salt and pepper. Return to a boil. Reduce heat, cover and simmer for 10 minutes.

While the above simmers, combine the ground beef, bread crumbs, egg, and Worcestershire sauce. Shape into 1-inch balls. Add meatballs to the Dutch oven along with the sweet potatoes and zucchini. Bring to a boil; reduce heat to simmer, cover and cook for another 15 minutes or until veggies are tender.

Discard the bay leaf. Stir in the peas. Combine the flour and cold water; stir into the stew along with the browning sauce, if using. Bring to a boil and cook and stir for a couple of minutes until thickened.

Yield: 6 servings.

Note: This is a file photo.

HONEY MUFFINS AND HONEY BUTTER

This is another item my mother clipped from the local newspaper many years ago.  I'm glad she loved collecting recipes.  I have enjoyed going through all these so much.  

ZUCCHINI-CARROT FRITTERS

 2 medium zucchini, grated

1 tsp salt
1 grated carrot
2 tablespoons diced onion
1 egg
1/2 cup flour
dash of black pepper
oil for frying

Add salt to the grated zucchini; let set 15 minutes. Drain zucchini and add carrots, onion, egg, flour and pepper; mix together well.

Heat oil in a large skillet. Drop mixture by tablespoosfuls into the hot oil. Brown on both sides. If you don't want to fry, you can cook on a George Forman type grill.

File Photo

SQUASH SPOON BREAD

This is another recipe from my vintage collection.

2 cups buttermilk

4 eggs, separated
2 cups butternut squash puree*
1/3 cup Parmesan cheese
1 cup cornmeal
1 tsp baking powder
1/4 tsp dried rosemary
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, melted

Preheat oven to 350 degrees.

In a heavy-duty saucepan over medium-high heat, cook the buttermilk about 5 minutes or until bubbles appear, stirring often.  DO NOT ALLOW TO BOIL! Remove from the heat.  Mixture may appear curdled.

Lightly beat the egg yolks in a large mixing bowl then stir in the squash and the Parmesan. 

In a small mixing bowl, combine the cornmeal with the baking powder, baking soda, rosemary, and salt. Stir this mixture into the squash mixture.  Pour the warm buttermilk over all and whisk until smooth.  Allow to stand about 15 minutes or until lukewarm.

Using a pastry brush, brush 1 tablespoon of the melted butter over the bottom and sides of a 12-inch cast iron skillet.  Stir the rest of the melted butter into the lukewarm squash mixture.

Beat the egg whites at high speed until stiff peaks form.  Carefully fold the egg whites into the squash mixture.  Pour the mixture into the prepared skillet.

Bake at 350 degrees for 30 to 35 minutes or until the top is golden and a wooden pick inserted in the center comes out clean.

 

*If you don't have fresh squash, you can use 2 (12-oz) packages of frozen, thawed.

QUICK AND EASY MEATBALL SUBS

1 pkg precooked frozen meatballs, slightly thawed

1 can tomato soup
1 soup can of water
1/2 tsp garlic powder
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp black pepper
1 cup shredded mozzarella cheese
Hero sandwich rolls
Shredded lettuce, if desired

In a medium saucepan, put the soup, water, garlic powder, basil, oregano, and pepper. Mix well and heat to almost boiling. Add the meatballs to the soup mixture and cook until heated through. Place meatballs in sandwich rolls, spoon some sauce over meatballs, and sprinkle the shredded cheese over the meatballs. Top with shredded lettuce, if desired.

file photo used for reference only

GRILLED LIME-TERIYAKI SHRIMP

This is a quick recipe, but the shrimp need to marinate for 1 hour before grilling.

3 tbsp lime juice

2 tbsp olive oil
2 tbsp reduced-sodium teriyaki sauce
1 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tsp garlic powder
6 drops hot pepper sauce
6 uncooked jumbo shrimp, peeled and deveined

Combine the lime juice, olive oil, teriyaki sauce, balsamic vinegar, mustard, garlic powder, and hot pepper sauce in a large zip-top bag. Add shrimp to the bag, seal bag and turn to coat the shrimp. Refrigerate up to 1 hour, turning occasionally.

To grill the shrimp, coat grill rack with nonstick cooking spray before lighting. Drain shrimp and discard the marinade. Thread shrimp onto 2 metal or soaked wooden skewers. Grill, covered, over medium heat or you can broil 4-inches from heat, 3 to 4 minutes on each side or until the shrimp turn pink.

Note: This recipe is for 2 servings. Double recipe for 4, triple for 6, etc.

Note: File Photo