1/2 : c Unsalted butter; softened
1/2 : c Light brown sugar; firmly
-packed : -packed
1 : c Flour
1/4 : ts Salt
1/2 : c Pecans; coarsely chopped
1 : /2 c Pecan halves
1/2 : c Brown sugar
2/3 : c Light brown sugar
1 : ts Vanilla
1 : /2 c Milk chocolate chips
1 : /2 lb Lean Ground Beef
1/4 : c Onion; Chopped, 1 Sm
1/2 : ts Salt
1/2 : c Celery; Chopped
4 : c Herb Stuffing Cubes; Not Mix
1 : /2 c Milk
2 : Eggs; Lg
10 : 3/4 oz Cream Of Mushroom Soup; 1 Cn
1 : ts Mustard; Dry
1 : c Cheddar Cheese; Shredded,4oz
2 : c Cubed potatoes
1 : /2 c Water
1 : c Carrot slices
1/3 : c Chopped onion
1 : ds Of pepper
1 : lb Velveeta pasteurized process
-cheese : -cheese spread; cubed
1 : pk (9-oz) frozen cut green
-beans; : -beans; thawed; drained
1/2 : c Beer
1 : ts Dried marjoram leaves;
-crushed : -crushed
1 : tb Butter
1 : md Onion, chopped
2 : c Chicken stock
2 : c Milk
2 : tb Grated fresh celery
1/4 : ts Pepper
2 : c Chopped celery
2 : md Potatoes, chopped
1 : ts Fresh dill or parsley
2 : tb Grated fresh carrots
1/2 : ts Salt
2 : lb Chicken parts
1 : cn Condensed cream of celery
-soup : -soup
1/4 : c Flour
2 : md Zucchini; cut
0: From "A Treasury or Southern Baking" by Prudence Hilburn
1: HarperCollins; 1993
2: Preheat the oven to 475'F
3: Lightly grease a baking sheet
4: Put the flour in a large mixing bowl
5: Make a well in the center
6: Add the shortening (lard) and buttermilk
7: Start working the flour into the milk and shortening, squeezing the mixture through the fingers until a soft dough is formed
8: This will be a sticky dough
9: Lift the dough from the bowl and start folding, gently kneading or pressing with the fingertips, and turning the dough until it is no longer sticky
10: Pat the dough to a thickness of about 1/2"
11: Cut with a 2" biscuit cutter
12: (Or instead, many Southern bakers prefer to pinch off small portions of dough to make balls about 1 1/2" in diameter
13: Roll balls in your palms, place on baking sheet, and press with knuckles to flatten slightly
14: ) Place on baking sheet
15: If you want outside to be crispy, the biscuits should be placed about 1" apart
16: For a soft biscuit, place with edges touching
17: Bake for about 8 minutes, until lightly browned
18: Best served hot from the oven, with butter, if desired
19: From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski
20: File ftp://ftp
21: idiscover
22: co
23: uk/pub/food/mealmaster/recipes/tn-94q3
24: zip