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Beef Burritos
Biscuits
Breakfast Burrito
Burgers with Red Wine Sauce Cheese and Mushroom Omelet Cherry Cheese-cake Pie
Chicken Pot Pie
Chocolate Almond Toffee Cinnamon Raisin Biscuits
Cocoa Brownies
Corned Beef Pie
Corned Beef Spread
Easy Coconut Custard Pie
Easy Egg-Drop Soup
Egg Rolls
Flaky Apple Pie
Flour Tortillas
Garlic Bread
Lamb Chops with Mint Sauce
No-Bake Fudge Cookies Passover Rolls
Peach Strudel
Potato and Leek Fritata Quesadillas
Rueben Sandwich
Salmon Spread
Scripture Cookies
Stuffed Crust Pizza
Sugar Glaze
Sweet Rolls
Vanilla Wafers |
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Unleavened Recipes
Biscuits
(previously published by Ida Mae Detienne)
- 1 cup sifted plain flour
- 1/2 cup plain cornmeal
- 1/2 tsp. salt
- 4 tbsp shortening
- milk
Mix all ingredients together in a bowl, adding enough milk to make a medium stiff dough. Roll out to about 1/4” thick. Cut out and place on a lightly greased pan. Oil the tops (brush with melted margarine) and bake at 425 for about 8 minutes
Cinnamon Raisin Biscuits
(Ken’s Idea)
Add 1/2 cup of raisins and mix biscuit dough as above. After dough is rolled out, sprinkle 1 tbsp of cinnamon and 1 tsp. of sugar evenly over dough before cutting out. Cut out and place on lightly greased pan. Drizzle melted margarine over biscuit tops and bake for about 8 minutes at 425 degrees. When done spread with sugar glaze (recipe included later in this newsletter.
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