1/2 : c Butter or margarine
1 : Large onion, diced
1 : c To 2 c diced celery w/leaves
15 : c Toasted 1/2-inch bread cubes
1 : /2 ts Salt
1/4 : ts Black pepper
1 : tb Dried sage *
1/2 : c Chopped parsely
1 : c Turkey stock, water, or milk
3 : tb Onions; chopped
3/4 : c Celery; chopped
6 : tb Butter; melted
4 : c Day old bread crumbs
1 : ts Salt
1/8 : ts Pepper
1 : ts Thyme or sage
2 : tb Water or milk; (optional)
1/2 : c Non-iodized salt
1/2 : c White sugar
1 : qt Water
1 : lb Lean pork; such as shoulder
8 : oz Pork fat
Salt : Salt and pepper
1 : /2 oz Fresh breadcrumbs
Nutmeg; : Nutmeg; ground cloves
Mace; : Mace; thyme
Egg : Egg yolks
Sausage : Sausage skins
2 : tb Butter
1/2 : Onion; chopped
1 : Garlic clove; minced
2 : c Brocolli florets; cooked
6 : Eggs
1/2 : ts -Salt
3/4 : c Mozzarella; cubed
2 : ts Parsley; minced
2 : ts Onion green tops;
1/4 : Sl Red sweet red pepper (opt
1 : lg Onion
1 : lb Chicken necks and wings
1/2 : lb Beef short ribs
1/2 : lb Veal bones
1 : tb Salt
2 : Celery sticks
2 : lg Carrots
1/2 : sm Celery root (about 3 1/4 oz)
1 : md Bunch flat-leaf parsley
-(about : -(about 3 oz)
4 : md Garlic cloves
4 : Balck peppercorns
6 : c Water
1 : c Brown rice
2 : ts Olive oil or butter
1 : ts Salt
1 : tb Oil
1 : c Brown rice; short or
0: Stir baking powder, dry milk and salt into the sifted flour
1: Sift all dry ingredients together until well mixed
2: Cut or mix fat into flour mixture utnil all particles are thouroughly coated and mixture esembels coarse cornmeal
3: Sotre mix in a jar or can with a tight lid
4: It can be measured into 2 cup amounts and put in plastic bags or jarsd where it will be ready for use
5: It may be stored at room temperature for 6 weeks
6: Vary the liquids: dry milk solids are already in the mix so more milk is not need
7: You can use fruit juice, water or meat broth for the liquid called for in a recipe
8: The recipes in this Pick-A-pocket book were written for commercial packaged baking mix which has no milk so it is the liquid called for in recipes
9: This mix is a perfect substitte
10: Just use water where it calls for milk
11: (written out of my cookbook) Basic biscuits: 2 cups mix, 1/2 cup water
12: Add water to mix and stir 20-25 times
13: Turn out onto a lightly floured surface and knead 10-15 times
14: Roll to 1/2" thickness and cut with a knife to pockets shapes or use biscuit cutter to make circles
15: Place in preheated sm and bake 5 minutes or until golden brown
16: Sausage biscuits: 2 1/4 cups packaged biscuit baking mix(milk), 8 links sausages cooked
17: Prepare biscuits according to package directions for rolled biscuits
18: Knead dough, roll out on floured surface and cut 8 circles with a biscuit cutter
19: Lay one sausage in center of each and wrap dough around, pinching to seal
20: Sausages will stick out the ends
21: Bake 5 minutes or until golden brown
22: Jelly biscuits: flatten unbaked biscuits with heel of your hand
23: Place 1/2 teaspoon jelly or preserves in center
24: Fold over and pinch edges together to seal
25: Bake 5 minutes or till golden
26: Pimento cheese bread: 2 cups packaged biscuit baking mix, 1 egg, beaten; 1/2 cup grated cheddar; 2/3 cup milk; 2 tablespoon drained dice pimento (optional) Mix all ingredients together until soft dough forms
27: Spoon into pockets
28: Bake 10 minutes or until golden
29: From Gemini's MASSIVE MealMaster collection at www
30: synapse
31: com/~gemini