1 : c Fresh pearl onions
1/3 : c Olive oil
2 : tb Balsamic vinegar
1 : tb TABASCO pepper sauce
1 : tb Dried basil leaves
2 : lg Cloves garlic; crushed
1 : ts Salt
1 : lb Chicken breasts; skinless,
-boneless : -boneless
1 : lb Boneless beef sirloin
2 : lg Red peppers; cored, seeded,
-and : -and cut into 3/4-inch
-pieces : -pieces
1 : lg Green pepper; cored, seeded
-and : -and cut into 3/4-inch
-pieces : -pieces
1 : lg Zucchini; cut into 3/4 inch
-pieces : -pieces
0: Sift flour, baking powder, and salt together
1: Cut lard into flour with a pastry blender until the mixture has a fine, even crumb
2: Cover and store in refrigerator until ready to use
3: This mixture will keep for at least a month
4: Makes 10 cups of biscuit mix
5: TO MAKE BISCUITS: Add 1/2 cup milk to 2 cups Homemade Biscuit Mix and toss until combined
6: Turn onto a lightly floured surface and knead gently for about 20 seconds
7: Pat or roll to 1/2 inch thickness and cut with a medium-sized (2 inch) biscuit cutter
8: Bake in a preheated 450 F oven for 12-15 minutes, until golden
9: Serve hot
10: Makes 10-12 biscuits
11: Origin: Hearth and Home Companion
12: Shared by: Sharon Stevens
13: From Gemini's MASSIVE MealMaster collection at www
14: synapse
15: com/~gemini