Recipe: Comfort Food: Miscellaneous Recipes (6)

8-13-99 Comfort Food Recipes: Miscellaneous Recipes

DAWN.NYS (04:14:55) :

CHEDDAR DILL SCONES

2 1/2 Cup all-purpose flour
1 Cup (4 oz.) shredded Cheddar cheese
1/4 Cup chopped fresh parsley
1 Tbsp baking powder
2 tsp dill weed
1/2 tsp salt
3/4 Cup butter or margarine
2 eggs, slightly beaten
1/2 Cup half-and-half

Heat oven to 400 degrees. In medium bowl combine all ingredients EXCEPT butter, eggs and half-and-half. Cut in butter until crumbly. Stir in eggs and half-and-half just until moistened. Turn dough onto lightly floured surface; knead until smooth (1 min.). Divide dough in half; roll each half into 8" circle. Cut each circle into 8 pie-shaped wedges. Place 1" apart on cookie sheets. Bake for 15 to 20 minutes or until lightly browned. DAWN.NYS (04:03:38) : R

ED LOBSTER CHEESE BISCUITS

1 ts Garlic salt or powder
1 T Parsley flakes
1 ts Italian seasonings
5 lb Bisquick
5 1/2 c Water, cold
1 lb Cheddar, sharp; grated
1/2 c Butter

Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and Italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot. The RL manager's recipe is for a large quantity, so you'll have to reduce the ingredient quantities by the size batch you desire.

Note: For a smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water,
and 3/4 c. grated cheddar which will yield about 12 biscuits.

You may also substitute soda water or ginger ale for the water, if desired.BB,.Calif (12:55:04) :

Graham Crackers
Recipe By : Susan Jane Cheney
Recipe Source: BREADTIME STORIES by Susan Jane Cheney (c) 1991

1/4 cup Milk or soy milk
1 teaspoon Lemon juice or vinegar
1/4 cup Sunflower oil
1/4 cup Honey or maple syrup
2 cups Sifted whole-wheat pastry flour
1/2 teaspoon Baking soda
1/2 teaspoon Baking powder
1/4 teaspoon Sea salt

Combine the milk and lemon juice and set aside for a few minutes to curdle. In a small bowl, whisk the oil and honey. Whisk in the curdled milk. In a medium-sized bowl, sift the sifted flour, baking soda, baking powder, and salt. Make a well in the center and pour in the liquid mixture. Stir gently until the dough pulls away from the sides of the bowl and balls up in the center. Preheat the oven to 350 degrees. Lightly grease baking sheets or line them with baking parchment. Using a rolling pin on a lightly greased or lightly floured surface, roll the dough out about 1/8-inch thick. Cut out traditional squares or other shapes -- with cookie cutters. Arrange them on the prepared sheets and prick the dough with a fork. Bake in the preheated oven 10 to 15 minutes, until lightly browned. Transfer the crackers to racks and cool thoroughly before storing in a tightly closed tin. They will keep well for several weeks. This recipe yields about 2 dozen crackers.

Note: Substitute 1/4 cup buttermilk or beaten yogurt for the milk or soy milk and omit the lemon juice.

Comments: These slightly sweet whole-wheat crackers are a classic American "comfort food." They assuaged our anxieties in kindergarten and still help us get through sleepless nights.

Homemade grahams are especially fresh and crisp, and they don't have to be square.Susan,IL (11:02:23) :
Jell-O Shots

1 small box Cherry Jell-O (do not use black cherry)
1 cup boiling Coca-Cola
1/2 cup cold Coca-Cola
1/2 cup white Rum

Prepare the usual way.KellyWA (07:34:56) :

Parmesan Popcorn and Peanuts

2 tablespoons peanut oil
1 pound roasted shelled peanuts
3 quarts popped popcorn
3 tablespoons soft butter or margarine
1 teaspoon garlic salt
1/4 cup grated Parmesan cheese

Heat peanut oil in a 15-1/2 x 10-1/2 x 1-inch baking pan in a 350 degree oven for about 5 minutes. Remove from oven; add peanuts and stir until coated with oil. Return to oven for 5 minutes.
Remove from oven, add popped popcorn; sprinkle with garlic salt and Parmesan cheese; stir to coat popcorn and peanuts. Return to oven for 5 minutes.
Makes about 3 quarts.

Dawn.NYS (02:23:38) :

Miscellaneous Sauces (from BH&G, 1989)

White Sauce

1 tbs margarine or butter
1 tbs all-purpose flour
1/8 tsp salt
Dash pepper
3/4 cup milk

In a small saucepan melt margarine or butter. Stir in flour, salt and pepper. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 minute more. Makes 3/4 cup (twelve 1-tbs servings). Calories: 18

- Low-Calorie White Sauce
Prepare as above, except omit margarine or butter and substitute skim milk for the milk. In a screw-top jar combine flour, salt, pepper, and milk. Shake till blended. Cook as above. Calories: 8

- Almond Sauce
Prepare as above, except toast 1/4 cup slivered almonds in melted margarine or butter. Omit salt and add 1 tsp instant chicken bouillon granules with the flour. Serve with vegetables or fish. Makes 1 cup. (sixteen 1-tbs servings). Calories: 25

- Cheese Sauce
Prepare as above, except omit salt. Over low heat, stir 3/4 cup shredded process Swiss, American or Gruyere cheese or 1/4 cup crumbled Blue cheese into cooked sauce till melted. Serve with vegetables. Makes about 1 cup. (sixteen 1-tbs servings). Calories: 32

- Curry Sauce
Prepare as above, except cook 1/2 to 1 tsp curry powder in the melted margarine or butter for 1 minute. If desired, stir 1 tbs chopped chutney into the cooked sauce. Serve with fish and poultry.
Calories: 21

- Herb-Garlic Sauce
Prepare as above, except cook 1 clove garlic, minced in the melted margarine or butter. Stir in 1/4 tsp caraway seed or celery seed, or dried basil, oregano, or sage, crushed with the flour. Serve with vegetables or poultry. Calories: 19

- Lemon-Chive Sauce
Prepare as above, except stir in 1 tbs snipped chives and 1/2 tsp finely shredded lemon peel with the flour. Serve with vegetables, poultry, or fish. Calories: 19

- Mexicali Sauce
Prepare as above except cook 1/2 tsp chili powder in melted margarine or butter for 30 seconds. Stir 2 tbs diced green chili peppers into cooked sauce. Serve with beef or pork.
Calories: 19

- Parmesan Sauce
Prepare as above except omit salt. Over low heat, stir 1/4 cup grated parmesan cheese into cooked sauces till melted. Serve with beef, pork, poultry, or vegetables. Calories: 28

- Sherry Sauce
Prepare as above except stir 1 to 2 tbs dry sherry or dry white wine into cooked sauce. Serve with veal. Calories: 20