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
0: Preheat oven to 500F
1: Lightly grease a large cookie sheet
2: Sift 1 1/2 cups of the flour and the salt into a large bowl, setting remain- ing flour aside in a small bowl
3: Cut the shortening into the flour mixture with a pastry blender or a fork until the mixture resembles coarse meal; stir in the chopped parsley
4: Pour in the buttermilk all at once and stir with a fork until the mixture just holds together
5: Do not overwork; the dough should be wet and a little lumpy
6: Flour hands with reserved flour and pull of a 1/4 cup piece of wet dough
7: Toss the dough lightly in the bowl of flour to coat; roll gently into a smooth ball between palms of hands
8: The inside of the biscuit will still be very wwet; place biscuit carefully on the prepared cookie sheet
9: Repeat the procedure with the remaining dough, flouring the hands as necessary and placing the formed biscuits on the cookie sheet so they just touch
10:
11: Pat each biscuit gently to flatten slightly
12: Bake for 8 to 10 minutes until golden brown
13: Makes about 8 biscuits
14: Nutrition Information per biscuit: 202 ea 02 Calories; 4 g Protein; 30 g Carbohydrates; 7 ts ; 690 mg Sodium; 1 mg Cholesterol -- REDBOOK magazine; Nov 1990 per Fred Peters From Gemini's MASSIVE MealMaster collection at www
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