Yield: 6 servings
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MISC Pt 2
Sift first five ingredients; cut in shortening until the mixture resembles coarse meal; add milk all at once, stir only until dough follows fork around bowl. Turn out on lightly floured surface; knead gently ½ minute. Pat or roll out ½-inch thick; cut with biscuit cutter. Bake on ungreased baking sheet at 450 degrees for 10 – 12 minutes.
SUMMER SALSA SALAD
(from Old Farmer's Almanac)
8 ears corn, husked
½ cup vegetable oil
¼ cup apple cider vinegar
1 ½ tsp lemon juice
¼ cup minced fresh parsley
2 tsp sugar
1 tsp sea salt (optional)
1 Tbles chopped fresh basil or ½ tsp dried basil
¼ tsp cayenne pepper
2 large tomatoes, seeded and coarsely chopped
½ cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
In a pot, boil corn for 5 to 7 minutes, or until tender. Drain and set aside to cool.
In a bowl, whisk together oil, vinegar, parsley, basil, sugar, lemon juice, salt (if using) and cayenne.
Cut cooled corn off cob and add to oil mixture. Add tomatoes, onions, and peppers to corn and oil mixture. Stir to combine. Chill in the refrigerator for several hours or overnight.
Yield: Makes 10 servings. Serve as a side or serve with tortilla chips.
(from my Williams-Sonoma Thanksgiving &
"A variation on the traditional cranberry sauce, this flavorful blend is excellent with poultry or almost any meat, hot or cold. It can be made a day in advance and refrigerated in a covered container."
2 cups (16 fluid) water
1 tart apple such as Granny Smith, pippin or McIntosh
3 cups (12 ounces) fresh cranberries
1 ¼ cups (10 ounces) sugar
½ tsp ground cinnamon
¼ tsp ground cloves
(Makes 3 ½ - 4 cups)
Squeeze the juice from the orange half and set the juice aside. Remove the membrane from the inside of the orange shell and discard. Cut the shell into small dice. Put into a small saucepan with the water, bring to a boil and cook for 10 minutes. Drain and set aside.
Peel and quarter and core the apple, then chop into small pieces. Place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the reserved diced orange peel, the reserved orange juice, the sugar, cinnamon and cloves. Bring to a boil, reduce the heat to a simmer and cover partially. Simmer gently, stirring occasionally, until the sauce has thickened, the apple is tender and the cranberries have burst, 10 - 15 minutes.
Transfer to a bowl and let cool before serving. Or cover and refrigerate; bring to room temperature before serving.