Issue 37
October 21, 2003
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Household Tips
General oven chart:
very slow oven, 250 to 300 degrees Fahrenheit
slow oven, 300 degrees to 325 degrees
moderate oven, 325 to 375 degrees
medium hot oven, 375 to 400 degrees
hot oven, 400 to 450 degrees
very hot oven, 450 to 500 degrees
FOR PRINTABLE RECIPE CLICK HERE
CATHEAD BISCUITS
5 Cups Self Rising Flour
1 Cup Shortening
2 1/4 Cups Buttermilk or Whole Milk
1 Plate with about 1/2 cup flour spread on it
Preheat oven to 350 - Bake on middle rack
Yields about 12 Cathead Biscuits Or 24 regular size
biscuits
Pour flour in a large mixing bowl. Make a well in the flour. Place Crisco in
the middle of the well. With your hands or with a whisk cut Crisco into the
flour. When flour and Crisco are completely blended, make another well in
the flour mixture. Pour milk into the well. With a large metal
or wooden spoon carefully mix flour and milk together.
DO NOT OVER MIX OR OVER STIR!
Over mixing will make the biscuits tough and crumbly. Stir only until batter
is moist from the milk and no flour is loose. Batter will be very moist.
Scoop up big spoonful of batter (or
small spoonful for smaller biscuits) and gently scoop off the spoonful of
batter into the plate of flour. Gently turn over to allow flip side to be
floured also. Carefully pick up the biscuit
and softly form into a flat ball with your hands as you place it onto a
lightly greased baking sheet (or big iron skillet) Do not over handle.
Bake at 350 until light brown. Do not bake until dark brown or biscuits will
be hard. Biscuits should be light and very moist when baked light brown.
Slice open while still hot and spread with butter generously before serving.
FOR
PRINTABLE RECIPE CLICK HERE
EASY ROAST
Frozen chuck roast (or any roast)
1 can coca cola
1 can cream of mushroom soup
1 pkg. dry onion soup mix
Cook at 300* for 4 hours.
Makes a delicious gravy!
FOR
PRINTABLE RECIPE CLICK HERE
Cherry Streusel Bars
4 cups all-purpose flour, divided
2 tsp. sugar
1 tsp. salt
¾ cup butter-flavored shortening
1 egg
¼ cup cold water
1-1/2 tsps. cider vinegar
2 cans (21 oz. each) cherry pie filling
1 TB. grated orange peel (I just used all the peel from 1 orange.)
1-1/4 cups packed brown sugar
½ tsp. ground cinnamon
1 cup cold butter
In a bowl, combine 2 cups flour, sugar & salt; cut in shortening until
crumbly.
In another bowl, whisk the egg, water and vinegar. Stir into flour mixture
with a fork.
On a lightly floured surface, roll out dough into a 15-in. x 10-in.
rectangle. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. (I
cheated here and just patted the crust into the pan without rolling it out
first. I had chilled the dough for about ½ hour first and it was really
easy to pat evenly into my pan.)
Bake at 400 degrees for 6-8 minutes
or until firm and dry to the touch.
Meanwhile, combine pie filling and orange peel; set aside.
In a large bowl, combine the brown sugar, cinnamon and remaining 2 cups of
flour; cut in butter until crumbly.
Spread cherry mixture over crust. Sprinkle with crumb mixture. Bake at 400
degrees for 20-25 minutes or until golden brown.
Cool on a wire rack for 20
minutes before cutting.
Yield: about 2-1/2 dozen.
FOR
PRINTABLE RECIPE CLICK HERE
Indian
Baked Spiced Fish
Recipe By : The Recipe Page
Serving Size : 4
Categories : Main dishes: Fish&seafood* ^Indian Subcontinent*
1 1/4 cups plain yogurt
1 onion -- chopped
1 clove garlic -- minced
1 1/2 teaspoons ground coriander
1 tablespoon vinegar
1 1/2 teaspoons ground cumin
1 pinch cayenne
1 1/2 pounds sole fillet
juice of 1 lemon
1 lemon -- sliced
Blend marinade ingredients in blender or food processor. Score fish several
times and place in a baking dish. Sprinkle with lemon juice and salt. Pour
yogurt mixture over fish; cover and refrigerated overnight.
Preheat oven to 350F. Remove fish from refrigerator. Cover dish with foil
and bake for 30min.
Serve garnished with lemon slices.
FOR
PRINTABLE RECIPE CLICK HERE
Black Eyed Peas-Mexican Style
1 pound Dried black-eyed peas
6 cups Water
1/4 pound Salt pork -- cut into
slices
1 Clove garlic -- minced
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Oregano
In slow cooking pot, combine black-eyed peas with water. Soak
overnight. Cook soaked beans in water on high for 2 1/2 hours or until
tender, but not mushy. Turn control on low. Stir in salt pork, garlic, salt,
pepper and oregano. Cover and cook on low 8-10 hours. Drain and
serve
FOR
PRINTABLE RECIPE CLICK HERE
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