1 pck. active dry yeast
3 tsp. dried dillweed
5 cups Bisquick
Dissolve yeast in 1 1/3 cups warm water, with dillweed. Add Bisquick, mix well. Turn dough out on floured surface and knead until smooth. Roll out 1/4" thick. Cut rounds with 2" round biscuit cutter. Transfer to baking sheet. Let rise in a warm place about 20 minutes. Bake in 425 degree oven 7-8 minutes, until golden brown.
If baking for future use, bake about 6 minutes and brown when reheating. May be frozen or refrigerated for future use, but yummy when fresh from the oven. Makes 40. Delicious for ham or other meat biscuit sandwiches.
2 cups Bisquick
1/2 tsp. nutmeg
1 egg
3/4 cup milk
1/2 cup sugar
grated rind of 1 lemon
1/2 cup salad oil
2 tsp. fresh rosemary or 1 tsp. dried
Combine all dry ingredients. Chop rosemary very fine, If using dried, be sure to crush well. Beat egg, milk and oil together. Add to dry ingredients. Bake at 375 degrees. For mini muffins, bake 15 minutes, Yields 3 dozen. For regular size muffins, bake 20 minutes, Yields 2 dozen. For large muffins, bake 25 minutes. Yields 1 dozen. Be sure and check so as not to overcook.
2 tbsp. dried minced onions
1/2 tsp. black pepper
1 tbsp. parsley flakes
1 tbsp, dried marjoram flakes
1/4 cup margarine
All all ingredients to sofened margarine; blend. Slice a loaf of good, crusty French or Italian bread not quite all the way through. Spread herb mixture on both sides of bread. Wrap in foil. Bake at 375 degrees for 15 minutes.
1 lb. low-fat softened cream cheese
1/2 lb. reduced fat softened margarine
1 T minced garlic
1 1/2 T chopped fresh sweet marjoram
1 1/2 T chopped fresh chives
1 T chopped fresh basil
1 T chopped thyme
1 T chopped fresh parsley
1/3 tsp. pepper
Combine cheese and margarine, Add seasonings. Form into a log or ball. Wrap in plastic and chill for several hours. (From Southern Herb Growing)
Wash, peel and chop good ripe tomatoes into a medium dice and place in a bowl. Add 1 T minced garlic. Chop fresh basil to make 1/2 cup, add. Add 1 T lemon juice, 1/3 cup olive oil, salt & pepper to taste. Stir gently and refrigerate for 1-2 hours to blend flavors. Slice and toast french bread. Serve tomato mixture atop bread slices.
1 1/4 cups plain flour
1/8 tsp. salt
1/4 tsp. baking powder
1 stick margarine
2/3 cup sugar
1 egg
2 Tbsp. milk
4 Tbsp. finely chopped fresh spearmint
Cream margarine and sugar and beat until fluffy. Add egg and milk and beat throughly. Mix in dry ingresients and chopped mint, Let batter stand overnight in refrigerator. When ready to cook, heat oven to 350 degrees. Drop batter by teaspoon two inched apart onto greased cookie sheet. Bake for 10-12 minutes until cookies are slightly browned around edges. Cool on rack for crispness.
Mix together in equal parts:
fresh chopped rosemary leaves
fresh finely chopped garlic
rubbed sage
Rinse off chops and blot dry. Rub herb mixture on each side of chops and then grind black pepper on each side. Heat heavy iron frying pan with a mixture of olive oil and butter. Sear chops on each side until crispy brown. Remove chops and pour off excess oil/butter mixture. Add 1/4 cup white wine. Return chops to pan, cover and cook until tender. Time depends on thickness of chops. When fully cooked, remove chops and add a bit of water to pan, stirring bottom to smooth in all herb bits. Pour over chops and serve.
1/2 cup mayonnaise
1/2 cup of low fat sour cream
2 tsp. of dried mustard
2 tsp. of dried parsley
2 tsp. of dried dill
juice of one fresh lime
2 Tbsp. finely chopped green onion
Mix well and refrigerate for at least one hour - fantastic with salmon! Add more of the dried mustard and/or dill for a spicer version.
1-3/4 cups mint infusion (1-1/2 cups firmly packed fresh mint leaves with stems)
2-1/4 cups water
2 Tbsp. fresh lemon juice
Few drops green food coloring (optional)
3-1/2 cups sugar
1/2 tsp. margarine or butter
1 pouch CERTO Fruit Pectin
JARS - Wash small jars and lids in very hot water and let drain.
WASH mint leaves and stems; finely chop or crush. Place in 3-quart saucepan; add 2-1/4 cups water. Bring to boil. Remove from heat; cover and let stand 10 minutes. Place 3 layers of damp cheesecloth over a colander over a bowl. Pour prepared infusion into cheesecloth. Tie cheesecloth closed; let drip into bowl until dripping stops. Press gently with wood spoon.
MEASURE exactly 1-3/4 cups of infusion into 6- or 8-quart saucepan. (If needed, add up to 1/2 cup water for exact measure.) Add lemon juice and food coloring. Stir sugar into infusion in saucepan. Add margarine. Bring mixture to full rolling boil on high heat, stirring constantly.
STIR in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. Refrigerate when cool. I do not use melted wax over this jelly, so it must be refrigerated. Keeps a long time! So good on lamb!!!