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Phaedrus
----- Original Message ----- From: Karen To: phaedrus Sent: Wednesday, August 09, 2000 13:48 Subject: Scones > I remember at least 15 years ago making a scone recipe using Bisquick. It > was either on the Bisquick box, or in Family Circle or Better Homes & > Gardens magazine (those were the two magazines my mom bought). > > I don't remember much about the recipe except you formed the dough into a > round shape on the pan and cut it into wedges before baking. Either the > recipe didn't call for currants/raisins, or I just didn't put them in. I > think it was simple with few ingredients - Bisquick, some liquids, and I > believe cinnamon. I know there definitely was an additional recipe for > honey butter to dip the scones in after they were baked. > > That is about all I remember. Can you help? Thanks!! > > Karen
Hi Karen,
Here are three Bisquick scone recipes. I didn't find the honey butter, though.
Phaed
RAISINS SCONES
Ingredients :
3 c. Bisquick baking mix
1/2 c. raisins
1/3 c. sugar
4 eggs
Sugar
Preparation :
Heat oven to 400 degrees. Mix baking mix, raisins, 1/3 cup sugar
and 3 of the eggs until moistened. Turn dough onto surface well
dusted with baking mix; roll lightly in baking mix to coat. Roll
dough into 9 inch circle, cut into 12 wedges with knife dusted with
baking mix. Place wedges alternating wide and narrow ends, about 2
inches apart on ungreased cookie sheet. Beat remaining egg; brush
over tops of wedges. Sprinkle with sugar. Bake until golden brown
12 to 14 minutes.
----------------------------------
QUICK ORANGE SCONES
Ingredients :
3 c. Bisquick
1/2 c. orange marmalade
1/2 c. raisins (optional)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 eggs
1 tbsp. orange juice
1 egg, beaten
Preparation :
Mix Bisquick, marmalade, raisins, spices, 2 eggs and juice until
moist. Turn dough onto floured board; sprinkle with flour. Roll
into 9 inch circle. Cut into 12 wedges using floured knife. Brush
with beaten egg and sprinkle with sugar. Alternate wedges - wide
and narrow ends on ungreased cookie sheet. Bake at 400 degrees
12-14 minutes.
----------------------------------
BLUEBERRY SCONES
Ingredients :
3 c. Bisquick
2 tbsp. sugar
1 c. fresh or frozen blueberries
1/4 c. milk
2 eggs
FOR GLAZE:
1 egg, well beaten
2 tbsp. sugar
Preparation :
Preheat oven to 400 degrees. In medium bowl combine the baking
mix, 2 tablespoons sugar and blueberries. Pour milk in measuring
cup. Add the eggs to the milk and beat with a fork until well
mixed. Stir liquid into baking mix until moistened. (Dough will be
crumbly.) Turn the dough onto a lightly floured work surface and
pat into a 9 inch round, about 1/2 inch thick pan. Brush the dough
with the beaten egg, then sprinkle with 2 tablespoons sugar. Cut
the round into 12 wedges. Place on ungreased cookie sheet and bake
for 10 to 12 minutes until golden. Serve immediately with butter or
jam.
----- Original Message ----- From: Joan To: phaedrus Sent: Tuesday, August 15, 2000 17:15 Subject: GREAT HOLLANDAISE SAUCE RECIPIE HI PHAED - IT'S ME AGAIN - LOOKING FOR A GREAT TASTY AND HOPEFULLY EASY HOLLANDAISE SAUCE RECIPIE - ALSO LOVE POPPY SEED CREAM DRESSINGS OR A GOOD GARLIC CREAM DRESSING - KNOW YOU CAN HELP - YOU ALWAYS DO - LOOK FORWARD TO HEARING FROM YOU. JOAN
Hi Joan,
Try these.
Phaed
BLENDER HOLLANDAISE SAUCE
Ingredients :
4 egg yolks
1/2 tsp. dry mustard
1 stick melted margarine
Preparation :
Pour into blender while running. Add tablespoon lemon juice.
Pinch of salt or Tabasco, if desired.
----------------------------------
BLENDER HOLLANDAISE SAUCE
Ingredients :
6 egg yolks
2 tbsp. lemon juice
1/8 tsp. salt
1 c. butter, melted
Preparation :
Warm blender with hot water. Place egg yolks in blender
container, with lemon juice and salt. Cover and set blender on high
speed for 3 seconds. Remove cover and add melted butter in a steady
stream while blender is on high speed. Turn blender off as soon as
all of the butter has been added. Makes 1 cup.
----------------------------------
HOLLANDAISE SAUCE
Ingredients :
1/4 c. butter
1/4 c. sour cream
2 egg yolks, beaten
1 tbsp. lemon juice
Dash salt
Dash cayenne
Preparation :
Melt butter in top of double boiler. Add sour cream and egg
yolks, stirring well. Add lemon juice and salt, cooking and
stirring until sauce is thick and smooth (about 2 minutes).
Immediately remove from heat and beat until light. Stir in cayenne.
Makes 2/3 cups. Note: If sauce curdles, add an ice cube and stir
with whisk until smoothness is recovered.
----------------------------------
NEVER FAIL HOLLANDAISE SAUCE
Ingredients :
1/2 c. oleo
2 egg yolks
1/2 tsp. salt
Sprinkle of paprika
1 tbsp. lemon juice
Preparation :
Melt oleo; beat eggs until thick and creamy. Add salt and pepper.
Add 3 tablespoons oleo, one drop at a time. Add the rest of the
oleo slowly, alternating with lemon juice.
----------------------------------
HOLLANDAISE SAUCE
Ingredients :
2 egg yolks
2-3 tbsp. dry mustard
1/2 tbsp. Worcestershire sauce
1/4 tsp. white pepper
2 c. mayonnaise
Salt to taste
Preparation :
Beat egg yolks until frothy. Blend in mayonnaise. Add
Worcestershire, dry mustard, salt and white pepper. Heat over hot,
not boiling water for a few minutes. Stir constantly.
----------------------------------
HONEY POPPY SEED DRESSING
Ingredients :
1 c. honey
1 tsp. mustard
1 tsp. paprika
1/4 tsp. salt
2 tsp. poppy seeds
5 tsp. vinegar
1 tsp. lemon juice
Preparation :
Blend well then add 1 cup oil, slowly. Blend until smooth. I use
this on Color Pasta Salad.
----------------------------------
POPPY SEED SALAD DRESSING
Ingredients :
1/2 c. sugar
1 tsp. dry mustard
1 tsp. salt
3 tbsp. vinegar
2 tsp. poppy seeds
1 tbsp. lemon juice
1 tsp. paprika
1 c. salad oil
Preparation :
Combine all ingredients but oil. Add oil a little at a time,
mixing with a wire whisk. Makes 1 1/2 cups.
----------------------------------
CREAMY GARLIC DRESSING '93
Ingredients :
1 1/4 c. plain lowfat yogurt
1/2 c. nonfat milk
1 tbsp. wine or cider vinegar
4 cloves garlic, mashed or 1/2 tsp.
garlic powder
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried sage
1 tsp. dill weed
Preparation :
Combine all ingredients in blender and blend until smooth. Makes
about 1 3/4 cups.
----------------------------------
CREAMY GARLIC DRESSING
Ingredients :
1 c. Hellmann's mayonnaise
2 tbsp. minced parsley
1 tbsp. white vinegar
1 tbsp. milk
1 clove garlic, minced or pressed
1/2 tsp. sugar
1/4 tsp. salt
Preparation :
Stir together all ingredients. Cover; chill. Makes 1 cup. For
creamy onion dressing: substitute 1 tablespoon grated onion for
garlic. Great chilled and served over tossed salad or macaroni.
----- Original Message ----- From: Sandy To: phaedrus Sent: Friday, August 18, 2000 03:05 Subject: Mushroom soup Looking for soup recipes with shiitake mushrooms. Thank you.
Hi Sandy,
Try these. They look to be really good.
Phaed
Shiitake Mushroom Soup
serves 4
½ pound fresh shiitake mushrooms
6 cups beef stock
2 tablespoons butter
4 green onions, slivered
1 clove garlic, minced
4 slices fresh ginger root, minced
1 teaspoon soy sauce
½ teaspoon sugar
¼ teaspoon black pepper
Salt to taste
2 tablespoons chopped coriander
Separate caps of mushrooms from stems. Chop stems and add them to the
beef stock. Bring stock to a boil, cover, simmer 20 minutes, strain stock,
and discard stems.
Slice mushroom caps and saute them in the butter over high heat with the
onions,garlic, and ginger root. Add them to the beef stock, taste for
seasoning, and add soy, sugar, pepper, and salt with care, depending on the
taste of the stock. Garnish soup bowls with the coriander.
__________________________________________________________________
Cream Of Shiitake Mushroom Soup
Categories: Soups, Low-fat, Low-cal, Vegetarian,
Yield: 4 servings
1 qt Milk; whole, low-fat or skim
1 sm Onion; peeled and stuck with
2 Cloves
6 Whole peppercorns (or more)
1 pn Salt
-----------BOUQUET GARNI----------------
:Tie in cheesecloth,
6 Fresh parsley stems,
1/2 ts Dried leaf thyme
1/2 Bay leaf
------------SOUP, CON'T-----------------
4 tb Rice flour
-(or barley or oat flour)
4 tb Cold milk (about)
8 oz Shiitake mushrooms
--------------OPTIONAL------------------
6 tb Heavy cream
2 tb Madeira
Reserved mushroom slices
This rich, earthy soup has but 100 calories per serving if made with
non-fat milk.
PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan
and bring slowly to a boil. Form a smooth paste of the rice flour and the
cold milk. Put into the just-boiling milk and stir briskly until there are
no lumps. Simmer over very low heat for 20 minutes. Meanwhile, cut off the
tough ends of the mushroom stems.
Reserve a few mushroom slices for garnish and chop the remaining mushrooms
coarsely, then place in a food processor with a steel blade and chop as
finely as possible.
Strain the milk mixture through a fine sieve back into the saucepan;
add the chopped mushrooms and continue simmering 5 minutes.
Add the cream and Madeira, if you wish, and serve in hot bowls,
garnished with a slice of mushroom.
_______________________________________________________
Asparagus and Shiitake Mushroom Soup
1 pound Fresh asparagus
1/2 pound Shiitake mushrooms
1 tablespoon Vegetable oil
1 tablespoon -Water
4 Celery stalks -- chopped
2 medium Leeks; white part only -- chopped
1 medium Onion -- chopped
Salt
Pepper
6 cups Chicken stock
7 tablespoons Unsalted butter
3/4 cup Flour
1 cup Heavy cream
Snap the woody stem off each stalk of asparagus, and lightly peel
half the number of stalks. Chop the ends and the remaining unpeeled
asparagus into 1/4" pieces. Cover with film wrap and refrigerate until
needed. Blanch the peeled asparagus in 3 quarts boiling salted water.
Do not overcook; the asparagus should be cooked yet remain crisp.
Transfer the blanched asparagus to ice water. When cool, cut into 3/4"
pieces. Cover with film wrap and refrigerate until needed.
Remove and chop the mushroom stems. Slice and remove the caps.
Heat the vegetable oil and water in a 2.1/2-qt. saucepan over med. heat.
When hot, add the chopped asparagus, mushroom stems, celery, leeks, and
onions. Season with salt and pepper and saute until the onions are
translucent, 5 to 7 mins. Add the chicken stock and bring to a boil.
While the chicken stock is heating, melt the butter in a separate 2.1/2-qt.
saucepan over low heat. Add the flour, to make a roux, and cook until the
roux bubbles, 6 to 8 mins. Stir constantly to prevent browning and scorching.
Strain 4 cups boiling stock into the roux and whisk vigorously until smooth.
Add the remaining stock and vegetables. Whisk until well combined. Lower the
heat and simmer for 10 mins. Remove the soup from the heat and puree in a
food processor fitted with a metal blade. Strain into a 5-qt. saucepan and
return to low heat. Hold at a simmer for a few mins. while completing the
recipe. Heat the cream, sliced shiitakes, and asparagus pieces in a nonstick
saute pan over med. heat. When hot, add to the soup and adjust the seasoning.
Serve immediately. (This soup may be held hot in a double boiler for up to
one hour.)
----- Original Message ----- From: Vicki To: phaedrus Sent: Monday, August 07, 2000 18:20 Subject: Lobster recipe > I'm looking for what you might think is a simple and easy to find recipe > for Lobster Mornay but alas my searches have not turned up anything at all. > Can you help? Thanks ever so much, Vicki
Hi Vicki,
Try the below recipes. There are two easy ones and one more difficult. You can eliminate the fish stock in the hard one completely if you wish and just use milk. If you don't care for parmesan cheese, use swiss alone. If you like parmesan, use both.
Phaed
Lobster Mornay
Ingredients :
1 bunch green onions, chopped
1/2 c. butter
1/4 c. flour
1 pt. half and half
8 oz. shredded Swiss cheese
2 tbsp. dry white wine or vermouth
Salt, pepper and cayenne pepper to
taste
1 lb. Lobster meat, chopped
Parmesan cheese, if desired
Preparation :
In medium saucepan, saute green onions in butter until tender.
Stir in flour. Gradually add cream, stirring until sauce is smooth.
(Do not overheat.) Add Swiss cheese, wine and seasonings; stir
until cheese is melted. Gently stir in lobster meat. Spoon over wheat
crackers. Sprinkle with Parmesan. Note: To serve as a main dish,
decrease flour to 2 tablespoons. Serve over cooked pasta.
----------------------------------
LOBSTER MORNAY
Ingredients :
1 stick butter or margarine
1 bunch green onions, chopped
1/2 c. finely chopped parsley
1 tbsp. flour
1 pt. coffee cream
1/2 lb. Swiss cheese, grated
1 tbsp. sherry (I used extract)
1 lb. Lobster meat, chopped
Salt
Red pepper to taste
Preparation :
Melt margarine in heavy pot, saute onion and parsley (I used dried
parsley). Blend in flour, cream and cheese and cook until cheese is
melted. Add sherry and seasonings. Gently fold in lobster meat. Put
in chafing dish or shells. Serve with assorted crackers.
---------------------------------------------------
Lobster Mornay
1 cooked lobster
butter
2 shallots, chopped
1 bay leaf, crushed
1/2 cup white wine (optional)
2 cups white sauce (see below)
grated tasty cheese (Parmesan & Swiss)
breadcrumbs
If you are feeling rather "lush" and extravagant, buy a 2 lb or slightly
larger crayfish. Cut in half. Remove the flesh and slice in scallops. Pop
the empty shells (the two halves) in a nice hot oven to get really hot.
Sauté (fry) the lobster meat in a little butter, with chopped shallots and a
crushed bay leaf, and then add a little white wine, if you like. After the
wine has evaporated, add your white sauce and reheat.
Have the broiler nice and hot, bring out the crayfish shells from the oven,
pop your crayfish mixture in, grate some cheese and breadcrumbs on top, and
slide under the broiler. Brown all over but please be careful and do not
burn. Haven't got a broiler good enough? Well, try the hot oven, but it's
too slow for my liking and doesn't brown well enough. After all, this dish
is "a touch of class" and deserves to be the best.
Serves 2
----------------------------------------
Foundation White Sauce
This is a smooth sauce for fish and shellfish. I often add to this basic
sauce my favourite herbs and seasonings.
2 cups fish stock (see below) or milk, or a combination of both
1 1/2 tablespoons butter or margarine
2 tablespoons plain flour
freshly ground pepper
salt
dash of tabasco sauce
herbs or seasonings of choice
Place margarine or butter in a saucepan over a low flame and melt. Add flour
and cook carefully for a few minutes, stirring, making sure no lumps form.
Stir constantly to avoid burning or browning. Stir in gradually the fish
stock or milk.
Boil gently for about 10 minutes until smooth and thick.
Foundation White Sauce with all its variations can be made in advance and
reheated when ready to serve.
NOTE: If using this sauce for oysters, add a little worcestershire sauce to
taste. Sometimes I add a finely chopped fresh celery stalk and a grated
carrot to this sauce.
-------------------------
Fish Stock
There will be times when you are cooking and you will have the small fish
you or the kids have caught, or you have filleted a big snapper that was won
in one of those pub raffles. Or, if you're lucky, the prawn glut is on and
you are flat out peeling to make some curried prawns or garlic prawns. With
these little fish, snapper bones or heads, or the prawn shells, you are
going to make stock for some of your seafood dishes. This will be a
strong-flavoured stock with body, and here is a simple way to make it.
3 fish skeletons, including well-scaled heads
water
salt
Wash fish pieces thoroughly and put in a heavy saucepan or stewpan. Add salt
and fill the pan with water. Bring to a boil, then simmer (but still on the
boil) for 1 hour. If the bones and heads are large and you have a fair
amount, cook longer.
If you want to keep some of the flesh from the heads and bones, take them
out and put the flesh aside after they have been cooking for 1/2 hour. Put
the remains back in the pot and continue cooking.
Strain stock very carefully through a fine strainer or sieve, and make sure
you do not let one bone, particle of shell, or scale through.
When cold, refrigerate the stock until needed. After a day, the stock will
be a jelly. You now have the basic foundation for any soup or seafood dishes
you want to create.
If you make stock a couple of days before you are going to use it, omit
salt. In any case, keep stock no longer than 2 days (unless, of course, you
freeze it).
Makes enough for 8 people
----- Original Message -----
From: Jeannie
To: phaedrus
Sent: Wednesday, July 26, 2000 07:26
Subject: Maky my own Beau Monde spice
Re; Beau Monde
Would like to make my own. Could you give me some help on making this ?
Thanks,
Jeannie :)
Hi Jeannie,
No problem. The spice is trademarked, but the manufacturer doesn't make it anymore. I found this recipe for it on the web:
Beau Monde Seasoning
Many recipes call for this seasoning blend but the manufacturer no longer
makes it. Use this homemade version instead.
1 tablespoon salt
1 tablespoon bay leaf
2 tablespoons white pepper
2 tablespoons black pepper
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon allspice
1 tablespoon mace
1 tablespoon cloves
Blend all spices together and store in a tightly closed jar.
Yield: about 1/2 cup seasoning mix.
-----------------------------------------------------
Phaed
----- Original Message ----- From: Joan To: phaedrus Sent: Saturday, August 12, 2000 12:28 Subject: fresh tomatoes > i am trying to find a good spaghetti sauce recipe made with fresh > tomatoes to freeze > thank you
Hi Joan,
Here are two. The top one is a bit more generic, and the bottom one is a bit more aurhentic.
Phaed
MAKE AHEAD SPAGHETTI SAUCE
Ingredients :
1/2 c. Canola oil
4 med. onions, chopped
2 green peppers, chopped
4 cloves garlic, minced OR 2 tsp.
garlic juice
4 lb. lean ground beef
14 cups. fresh tomatoes, pureed
2 lg. cans tomato paste
1 c. water
1 c. chopped celery
1/2 c. chopped parsley
3 tbsp. salt
4 tsp. sugar
1/2 tsp. pepper
2 tsp. Italian seasoning
1 tsp. powdered oregano
Preparation :
Heat oil in large kettle; add onion, green pepper and garlic;
saute 5 minutes or until tender. Add ground beef; saute until
brown, breaking up meat with fork as it cooks. Stir in remaining
ingredients. Bring mixture to boil, then reduce heat and simmer
slowly, stirring occasionally, for several hours or until sauce is
thick. Chill; skim off hardened fat. Sauce may be frozen in
containers until needed for use. Yields 20 cups.
----------------------------------
VERY SPECIAL SPAGHETTI SAUCE
Ingredients :
3/4 c. olive oil
8 cloves garlic, minced
3 lbs. ground chuck
2 lg. onions, chopped
1 green pepper
1/4 c. flour
2 (6 oz.) cans tomato paste
2 lbs fresh tomatoes, peeled (about 4 large tomatoes)
2 c. tomato sauce
2 c. dry red wine
1 1/2 tsp. Worcestershire sauce
2 tbsp. sugar
1 tsp. salt
1 1/2 tsp. cayenne pepper
1 lb. fresh mushrooms, sliced
3 bay leaves (remove when cooked)
1/4 c. butter or margarine
1 tsp. celery salt
1 tbsp. oregano
1 tbsp. basil
Preparation :
Brown garlic in olive oil. Add beef, onion, green pepper and
brown. Blend in flour. Add remaining ingredients except mushrooms.
Simmer 3 hours. Add mushrooms. I halve this and freeze. Makes a
very large pot full.
----- Original Message ----- From: Melinda To: phaedrus Sent: Thursday, July 27, 2000 10:37 Subject: Crockpot cooking > I received a crockpot for my birthday from my sister. I have cooked > chicken twice, but both times my chicken comes out dry. I put the chicken > and a can of muchroom soup, can you tell me how come it comes out dry? > > Melinda
Hi Melinda,
Without seeing exactly how you are using the crockpot, it's difficult for me to tell why your chicken comes out dry. Is the lid tight? Doesn't the recipe call for 1 can of soup and 1 can of water?
Try the crockpot recipes at this site:
http://southernfood.about.com/food/southernfood/msubcrockpot1.htm
They're great!
Below are some crockpot chicken recipes. I think you must check your crockpot. Either the cover does not fit correctly and is therefore allowing all of the moisture to escape, or else the crockpot is faulty and is getting too hot. your chicken should be moist and tender if you are following the recipe directions correctly.
Phaed
CROCKPOT CHICKEN Ingredients : 1 1/2 c. rice (uncooked) Salt to season 2 1/2 c. water 1 fryer quartered or cut up Salt and pepper chicken 1 can cream of mushroom soup Preparation : Put rice, salt and water in crockpot. Put chicken that is salted and peppered over the rice. Then add the can of soup. Put over the chicken, Worcestershire sauce and butter. Cook on low heat for 4 to 4 1/2 hours. ---------------------------------- CROCKPOT CHICKEN Ingredients : 6 skinless chicken breasts 1 can cream of mushroom soup 1 sm. can mushrooms 1/2 c. sour cream Preparation : In the morning place chicken breasts, mushrooms and soup in crockpot. Cook all day on low. Remove chicken. Stir in sour cream until combined with soup and mushroom mixture. Pour over chicken. Serve with rice. Simple and delicious! ---------------------------------- CROCKPOT CHICKEN Ingredients : 4 chicken breasts, deboned & skinned 1/2 cube butter 1 pkg. Italian seasoning (Zesty) 1 can cream of mushroom soup 1 (8 oz.) pkg. cream cheese Preparation : Put butter and chicken in crockpot. Sprinkle Zesty Italian mix over chicken pieces. Cook 3-4 hours on high or 6-7 hours on low heat. 1/2 hour before serving melt cream cheese and soup in saucepan. Pour into crockpot. Stir until blended with butter. Serve sauce over rice or noodles.
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