1 : 4 pound chicken
3 : oz Smoked ham
2/3 : c Butter
2/3 : c Flour
1 : qt Milk
1 : c Dry white wine
1 : /2 tb Fresh lemon juice
TT : TT Salt and pepper
4 : oz Medium Cheddar cheese;
-grated : -grated
1 : c Fresh Parmesan cheese;
-grated : -grated
2 : c Fresh bread crumbs
1/2 : c Melted butter
5 : 3-4 pound chickens
1/2 : lb Smoked ham
2/3 : lb Butter
1 : /3 c Flour
2 : qt Milk
2 : c Dry white wine
3 : tb Fresh lemon juice
TT : TT salt and pepper
1/2 : lb Medium Cheddar cheese;
-grated : -grated
2/3 : lb Fresh Parmesan cheese;
-grated : -grated (2 cups)
4 : c Fresh bread crumbs
1 : c Melted butter
1 : /4 c All-purpose flour
1/4 : c Grated Parmesan cheese
1 : /2 c Skim milk
1 : tb Margarine, melted
1 : Egg
Vegetable : Vegetable cooking spray
1 : Slice Whole Wheat Bread
1 : tb Butter Or Margarine
1 : tb Grated Parmesan Cheese
2 : tb Grated Parmesan cheese;
-dvided : -dvided
1/3 : c Plain low-fat yogurt
2 : tb Prepared horseradish
2 : tb Dijon mustard
2 : tb Lemon juice
1 : ts Margarine; melted
8 : 4 oz. perch fillets
Vegetable : Vegetable cooking spray
1 : /2 c Nonfat plain yogurt
1/2 : c Buttermilk
1 : /2 ts Sugar
1 : tb Parmesan cheese
1/4 : ts Pepper
1/8 : ts Onion powder
1 : ts Capers
1/8 : ts Curry powder
1/4 : c Red wine vinegar
1/4 : c Lemon juice
1 : Egg yolk
2 : Anchovy fillets
1 : ts Dijon mustard
1/2 : ts Worcestershire sauce
1/4 : c Grated Parmesan cheese
1/3 : c Olive oil
1/3 : c Salad oil
-Janet : -Janet Newcomer
1 : 3/4 c Water
2 : tb Margarine; or butter
1/8 : ts Pepper
1 : c Milk
2 : 1/ c Mashed Potato Flakes
2 : tb Mayonnaise
2 : tb Parmesan cheese; grated
1 : Egg; slightly beaten
Paprika : Paprika
6 : 4- oz. trout fillets; or sa
1 : c Mayonnaise
1 : Egg white; stiffly beaten
1/4 : c Chives; snipped
1 : tb Parsley; minced
2 : tb Grated parmesan cheese; or m
1 : 7/8 c WATER; WARM
30 : lb FISH FILLETS FLAT FZ
1/2 : lb BUTTER PRINT SURE
3 : 1/2 lb CHEESE GRATED 1LB
6 : tb MILK; DRY NON-FAT L HEAT
1 : 2/3 tb PEPPER BLACK LB CN
1 : tb BASIL SWEET GROUND
2 : tb OREGANO GROUND
2/3 : oz PAPRIKA GROUND
0: Preheat oven to 425F
1: Grease 1 or 2 baking sheets or pans and set aside
2: In a bowl stir together the flour, salt, baking powder, lemon zest and parsley
3: Add the shortening and, using a pastry blender, fingertips or 2 knives, mix together until the mixture resembles oatmeal
4: Add the milk and cream and, using a fork, mix together until the mixture forms a mass and holds together
5: Gather up the dough into a ball, place on a floured board and knead a few times
6: Flatten the dough with your hands (or roll it out with a rolling pin) until it is 3/8- to 1/2-inch thick
7: Using a round cutter or glass 2- to 2 1/2-inches in diameter, cut out as many biscuits as possible
8: Place on the prepared pan(s) about 1/4-inch apart
9: Gather up scraps of dough and press together to make more biscuits
10: Place in the oven and bake until golden and light, about 15 minutes
11: Serve hot
12: Makes 20 to 24 biscuits
13: Serving suggestions: Serve with butter and Minted Cranberry Sauce (recipe included)
14: NOTE: Biscuits baked on baking sheets have more richly browned sides
15: Leftover biscuits can be placed in a plastic bag and refrigerated for up to 2 days; reheat in a 250F
16: oven
17: Source: Thanksgiving & Christmas; by Chuck William's; Williams-Sonoma Kitchen Library; Copyright, 1993
18: Trade ISBN 0-7835-0258-3
19: Meal Master by: Nancy Filbert; Prodigy ID - LRCE87A
20: Sept, 1996
21: Posted to Bakery-Shoppe Digest V1 #180 by novmom@juno
22: com (Angela Gilliland) on Aug 04, 1997