Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 189, October 17, 2005        

RF4RP is a Real Food for Real People publication, ISSN: 1528-9621

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And Here Is Today's Recipe!

  
* Exported from MasterCook *

Garlic-Cheese Baking Powder Biscuit Mix

Recipe By : Real Food for Real People
Serving Size : 8               Preparation Time :0:00
Categories : Mixes              O.A.M.C.
Quick Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Mix Ingredients:
1 3/4 cups Flour
3/4 teaspoon Salt
2 1/2 teaspoons Baking Powder
1/4 cup Nonfat Dry Milk Powder

Topping:
1/4 teaspoon Garlic Powder

Ingredients to add later:
1/3 cup Vegetable Shortening
1/2 cup Cheddar Cheese, shredded
3/4 cup Water -- to 1 cup

Topping ingredient to add later:
1/2 cup Butter or Margarine

Place all mix ingredients into a large mixing bowl, and stir to distribute evenly.
Place mix into a zip baggie or 2 cup jar or container. Place garlic powder into a
small zip baggie and add to top of biscuit mix. Seal. Label mix and attach
following directions to bag/container:

Garlic-Cheese Baking Powder Biscuits

Pour mix into a large mixing bowl. Cut 1/3 cup shortening into dry ingredients
using a pastry blender or two butter knives. (Mixture will resemble cornmeal).
Make a well in the center, and add 3/4 - 1 cup water & 1/2 cup shredded cheddar
cheese. Stir until dry ingredients are all moistened, but do not over mix. Drop
1/4 cup sized spoonfuls onto a greased baking sheet, and bake at 450 degrees
for 12-15 minutes, or until golden brown. Remove from oven and set aside while
you melt 1/2 cup butter or margarine and stir the contents of the small flavoring
packet into it. Brush onto tops of baked biscuits with a pastry brush, then serve
biscuits warm with meal.

Copyright: "(c)2005, Kaylin White/Real Food for Real People"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 315 Calories; 23g Fat (64.6% calories
from fat); 5g Protein; 22g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol;
526mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 0
Other Carbohydrates.

*Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much!    Kaylin

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Recipes from our wonderful Subscribers!

About this section:
This section is YOURS! You send in questions, and answer the questions of other subscribers. Email addresses of folks sending in replies to questions and voluntary recipes WILL be posted with your submission unless you specify otherwise in your submission. Please remember these recipes have not been tried by Real Food for Real People, but *are* recommended by our subscribers. Any comments or questions on them should be directed to the person who sent it in. Thanks!

How To Submit A Recipe or Question:
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Hi-

I am wondering if you could help me. My grandson has to take a snack once a
month for 24 children to his pre-school. They prefer that the snack be healthy. It
can be homemade. We have already done ants on a log and cheese and
crackers. I would appreciate any ideas. Thank you!

Janet

A long time ago I made buttermilk from regular powdered milk. I think I put 1 cup
of buttermilk to one gallon of powdered milk. I am not sure of this. I know this
buttermilk really tasted great and was very economical. I lost this recipe. Can
anyone out there help me? I would really like to make my buttermilk again.
Thanks!

Debbie

Help! I have lost/misplaced my recipe for a wonderful pumpkin cake that I
planned on baking next week for a bake sale. It starts with a yellow cake mix.
You add a can of pumpkin and pumpkin pie type spices. A pecan/brown sugar
mixture is added to the bundt pan before the batter is added and more is added
later. This is supposed to be a "famous" recipe from a Dallas hotel. I cut it out of
the paper several years ago. Thanks,

Patti

I am getting caught up on my newsletters. I was interested in Violet's Cracker
Barrel-Like Chicken & Dumplings. I'm sure homemade chicken broth is the best.
But not being that "from scratch" myself, I use Superior Touch Better Than
Bouillon chicken base. It is a paste that comes in a jar and is found near the
bouillon cubes. It calls for 1 teaspoon of base per 8-oz of water. It is wonderful
for my favorite chicken soup. This recipe is one of my mother's mistakes, which I
happened to love and adopted as one of my own.

Chicken & Noodles

I stock up on bone-in chicken (breasts, thighs, legs) when they are on sale, then
poach, cool and debone and shred by hand into a little larger than bite-sized
pieces. I freeze it in about 2 cup portions.

When I make chix & noodles, depending on how much I want to make, I bring 6-8
cups of water to a boil, add 1 tsp. chicken base per cup of water (plus a little
more for extra flavor), a couple cups of my chicken pieces (okay if still frozen), a
clove or two of smashed garlic, dried parsley, onion powder, pepper and whatever
other herbs catch my fancy at the moment--celery salt, rosemary, thyme. When
it returns to a boil, then add a handful at a time of extra-wide egg noodles until I
think there is enough to absorb about 2/3 of the liquid. Boil al dente per noodle
package directions, remove from heat and leave covered for a while until noodles
soak up more of the liquid. Leftovers gently reheated in the microwave are
surprisingly delicious. I always make enough to have leftovers. Yummy! If I have
carrots on hand, I will add finely chopped or shredded carrot when I add the
chicken and herbs.

Kristi Thompson          kristi55057@copper.net

Hi Kaylin,

Love your ezine! This is for mkc3d, and boy is it yummy!

Mandarin Salad

1/2 C. sliced almonds
3 T. sugar
1/2 head iceberg lettuce
1/2 head romaine lettuce
2 C. chopped celery
4 whole green onions, sliced
2 cans mandarin oranges, drained

Dressing:
3/4 t. salt
dash of hot pepper sauce
4 T. sugar
1/2 C. oil
4 T. vinegar
dash pepper
2 T. parsley, optional, can add to salad after it's prepared (I don't)

Cook almonds in skillet with sugar over med. heat. Heat until sugar is melted
and almonds are coated. Lay on wax paper to cool. Mix dressing ingredients and
chill. Mix lettuce, celery & onions together. Add oranges, nuts and dressing right
before serving. Serves 4-6. Enjoy !

Anthea             mossyquilts@yahoo.com

This is for Donna, who wanted a spinach and artichoke dip. This has been the
best one I have had.

Spinach and Artichoke Dip

10 oz package of frozen, chopped spinach, drained
1 can artichoke hearts, quartered
1/2 cup sour cream
1/4 parmesan cheese
12 oz cream cheese
2 cloves garlic, minced
1/4 cup olive oil

Mix all ingredients together, cover with foil and bake at 350 degrees until hot and
bubbly.

kmathrn@elp.rr.com

This recipe is for Karen.

NEIMAN MARCUS COOKIES (Recipe may be halved)

2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

* Measure oatmeal and blend in a blender to a fine powder.
* Cream the butter and both sugars.
* Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and
soda.
* Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two
inches apart on a cookie sheet.
* Bake for 10 minutes at 375 degrees.
Makes 112 cookies.

Patty Kift          pkift@evenlink.com

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(C)1994-2005, Kaylin White/Real Food for Real People. All rights reserved.

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