Biscuit Taco Casserole
Ingredients & Directions 1 Jar Taco sauce; (16 oz) 1 cn Refrigerated buttermilk -biscuits, (12 oz) 4 oz Shredded sharp cheddar -cheese 4 oz Shredded mozzarella cheese 1 cn Sliced ripe olives; (2.25 -oz) drained 1/2 lb Lean ground beef 1/4 c Chopped red bell pepper 1/4 c Chopped green bell pepper 1 cn Mushrooms; (4 oz) drained Heat oven to 400 degrees. Lightly grease 13 X 9 inch baking dish. Spread taco sauce evenly over bottom of greased dish. Separate dough into 10 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce; turn to coat. Sprinkle biscuit with 1/2 of the cheddar cheese, 1/2 of the mozzarella and the olives. Mix gently. Bake at 400 degrees for 15-18 minutes or until bubbly. Meanwhile, in a large skillet, combine ground beef, bell peppers and mushrooms. Cook until beef is browned; drain. Sprinkle remaining 1/2 cup Cheddar cheese and mozzarella over mixture in casserole; top with ground beef mixture. Bake 5-7 minutes more or until mix bubbles vigorously around edges. 8 servings. NOTES : Notes: Yields 1 Servings
Lorrie's Mother's Fruitcake
Ingredients & Directions 3 c All purpose flour 1 tb Baking powder 1/2 ts Salt 1 2/3 c Chopped pitted dates 1 c Chopped pecans 1 c Chopped walnuts 1/2 c Raisins 1/2 c Golden raisins 2 c Sugar 1 c Unsalted butter; room -temperature (2 ; sticks) 4 lg Eggs 2 ts Vanilla extract 1/4 ts Lemon extract Preheat oven to 325 F. Butter and flour 10-inch-diameter angel food or tube pan. Combine first 3 ingredients in large bowl. Add dates, pecans, walnuts and all raisins and toss to coat. Using electric mixer, beat sugar and butter in another large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add extracts. Add dry ingredients; fold until just combined (batter will resemble cookie dough). Spoon batter into prepared pan. Smooth top. Bake until cake is golden and tester inserted near center comes out clean, about 1 hour and 45 minutes. Cool cake in pan on rack 10 minutes. Using sharp knife, cut around edges of cake to loosen. Turn out cake onto rack; cool completely. (Can be made 2 days ahead. Wrap tightly in plastic.) Serves 10. Yields 1 servings
Turkey With Oyster-cornbread Stuffing
Ingredients & Directions -TURKEY- 1 Turkey (8 lb) 1 1/2 c Water 1 c Butter or margarine – softened STUFFING 8 c Crumbled cornbread/muffins 5 Scallions; washed & minced -(include tops) 10 md Mushrooms; wiped and chopped 1 c Coarsely chopped pecans 18 Oysters; drained and chopped -(reserve liquid) Turkey giblets – cooked and chopped 1 Egg 1 Garlic clove – peeled and crushed 2 tb Minced parsley 1/2 ts Powdered savory 1/4 ts Fresh ground pepper 2 1/2 ts Salt 5 tb Oyster liquid 5 tb Giblet-cooking water 1/4 c Melted butter or margarine Wipe turkey well with a damp cloth, inside and out. Remove any pinfeathers, and singe off hairs. Simmer the giblets in 1 1/2 c water for 20 to 30 minutes. Remove from cooking water, and chop. Save the cooking water. Mix the dressing ingredients together thoroughly, and stuff both neck and body cavities of the bird. Wrap remaining stuffing in aluminum foil. Skewer the openings shut, truss, and place the turkey breast down on a poultry rack in a large roasting pan. Place the foil-wrapped stuffing in the bottom of the pan. Rub the bird generously with about 1/4 cup of the softened butter. Roast the turkey, uncovered, in a moderately slow oven, 325 degrees, basting every 20 minutes with a mixture of the oyster liquid, giblet-cooking water, and remaining butter, melted. After 1 1/2 hours or roasting, turn the turkey breast side up. Allow about 30 minutes per pound for roasting the turkey. The turkey is done when the leg joint moves easily. Makes 6 to 8 servings. Yields 8 servings
Mom Rogers Sugar Cookies
Ingredients & Directions 3 cups All-purpose Flour 1 cup Granulated Sugar 1 tsp. Baking Soda 1/2 tsp. Salt 1 tsp. Cream of Tartar 1 1/4 cup Shortening 3 Tbs. Milk 2 whole Eggs 1 tsp. Vanilla extract Makes about 3 Dozen Cookies Combine flour, sugar, baking soda, salt, and cream of tartar in a large mixing bowl. Cut in shortening and blend. In a separate mixing bowl, whisk together the milk, eggs, and vanilla extract. Pour the wet ingredients into the dry mixture and blend thoroughly to combine. Refrigerate the cookie dough for at least 2 hours prior to rolling and cutting the sugar cookies into the desired shapes. Preheat oven to 375-F degrees. Bake the cut-out cookies for about 8 to 10 minutes on an ungreased cookie sheet, until golden. Remove cookies to cool on a wire rack before frosting and storing in an airtight container. Enjoy! Kitchen Staff Tip: To prepare a fantastic Butter Icing, simply cream together 1/2 cup shortening and 1/2 cup softened butter with 3/4 teaspoon almond or vanilla extract until fluffy. Blend in 2 to 3 1/2 cups confectioners’ sugar, one cup at a time, adding 2 to 3 tablespoons milk as you blend, until the icing reaches the desired consistency. You may color and decorate your sugar cookies as you wish. Yields 1 servings
Mixed Grain Griddle Cakes
Ingredients & Directions 1/2 c Quick oats 1/2 c Whole wheat flour 1/4 c Yellow cornmeal 1/2 ts Baking soda 2 tb Baking powder 1/2 ts Salt 1 Egg 1 c Buttermilk, room temp 1/2 c Yogurt 2 tb Butter, melted and cooled 1 tb Maple syrup To a large bowl, add the dry ingredients. Whisk together to combine. In a small bowl, beat the egg lightly, then whisk in the remaining liquid ingredients and combine with the dry ingredients. Let stand for 15 minutes, then stir down with a wooden spoon. If you have powdered buttermilk, mix it with the dry ingredients, then add 1 c water with fluids. : Ladle onto hot griddle, and serve with syrup. Yields 12 Servings
Cream Cheese Pound Cake
Ingredients & Directions 3/4 lb Butter 8 oz Cream cheese 3 c Sugar 6 Eggs 1 ts Vanilla 1 ts Almond extract 3 c Flour Cream butter and cheese; blend in sugar. Add eggs one at a time and continue to blend. Add extracts and flour and beat until smooth and light. Pour batter into greased and floured tube pan. Bake in 325 degree oven 1 1/2 hours. *****HONOLULU STAR BULLETIN***** From Yields 1 Servings
Double Corn Bread (ovo Lacto)
Ingredients & Directions 6 oz Yellow corn meal; (1 cup) 1 ts Baking soda 1/2 ts Baking powder 1/4 ts Salt 1 1/2 c Nonfat milk; * 2 tb Honey 1 ts Vanilla extract 1 Egg [Replacer or 2 whites?] 1 c Canned corn; drained 2 ts Flour We’ve used both corn and corn meal for a double impact in this bread that goes well with any meal. * add 4 t of lemon juice to milk to make sour milk. Preheat oven to 425 degrees. In a large bowl combine corn meal, baking soda, baking powder and salt. In a blender container combine, milk, honey, vanilla and egg. Blend until smooth. Spray an 8″pan with nonstick cooking spray and place pan in oven to preheat for 3 min. Stir liquid mixture into dry ingredients. Toss corn with flour and stir into batter. Place batter in preheated pan and bake 20-22 minutes until firm and lightly browned. Nutrition (per serving): 136 calories Total Fat 1 g (8% of calories) Yields 8 Servings
