In this issue:

Friday's Recipe: *Farm Biscuits*
Requests & Replies from Subscribers:   Homemade Non-Stick Coating

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* Exported from MasterCook *

Farm Biscuits

Recipe By : Real Food for Real People
Serving Size : 12     Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Flour
6 teaspoons Baking Powder
1/2 teaspoon Salt
6 tablespoons Vegetable Oil
1 cup Milk

In a large mixing bowl, mix dry ingredients together, form a well in center and
pour in milk and vegetable oil, then mix together all ingredients. Be careful to
mix only until JUST BLENDED, or biscuits will be tough. Roll dough out on flat,
floured surface; cut out with biscuit cutter or the bottom of a large drinking
glass, and place onto baking sheets prepared with non-stick cooking spray. Bake
at 400 degrees F for 12 - 15 minutes.

Yield: "24 biscuits"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 188 Calories; 8g Fat (37.5% calories from
fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 343mg
Sodium.

Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
What do you add to milk to make it buttermilk for a recipe?

Blance E.
    

 
Hello RF4RP ezine readers! I am looking for a recipe for Sesame Chicken that is
hopefully not too difficult or time consuming so a busy mom could make it after a
long day at work. Thank you for your help!

Teresa
        

Kaylin,

O.K. maybe I'm not completely computer literate but I'm having a problem in
finding the recipe for non stick spray, I can't find it in the archives. Please
help! I really would like to make this myself and stop paying $3 a can for it.
Thanks,

Denise

Note from Kaylin: The archives are easily accessed from the home page of the
RF4RP website, and the past issues of the ezine are listed by the main recipe in
that issue. The recipe you are asking about actually is from Volume 4, Cake
Mixes in Jars and is called "Homemade Non-Stick Coating". Here it is for those of
you who want to save money by making your own:

Homemade Non-Stick Coating
copyright 1999, 2002, Kaylin White/Real Food for Real People Volume 4- Cake
Mixes in Jars & More!

1 cup Vegetable Oil
1 cup Shortening
1 cup Flour

In a large mixing bowl, mix until smooth with electric mixer. Store in an
airtight container in the refrigerator until needed. Use this to coat pans for
cakes, muffins, pies or anything that requires ‘greased and floured’ pans.

For more FREE recipes from this collection visit us at:
www.realfood4realpeople.com/cakemixes.htm
 

~ Subscriber Responses ~
 

Two Crust Pinto Bean Pie Recipe
from Chet Day's Site

1 19 oz can of pinto beans, drained & rinsed
3/4 cup coarsely chopped onion
1/2 cup coarsely chopped celery
1/3 cup salsa
1 1/2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1-2 cloves garlic, put thru press
1/2 teaspoon cayenne pepper
Generous shake of black pepper
Pie Crust for covered pie

In a frying pan, sauté the onion & celery until the onions are transparent.
If there is a lot of fluid, drain almost all of it out. Mix in the salsa, beans
and spices. Put half the mixture in the bottom of the pie shell, top with half
the cheese, put the rest of the mixture on and top with the rest of the cheese.
Put the top on the pie and seal very well. Just put a small vent hole in the
center of the top crust. Bake at 325F degrees in a preheated oven for 1 full
hour. Let cool about 10 minutes before serving.   Cheryll

Never Fail Pie Crust
Otherwise known as the half and half and half pie dough recipe This is infinitely
expandable or reducable as long as the proportions remain the same and it is
always just a pinch of salt This works equqlly well for main dish pies and
dessert pies. (2 crust plus some extra for cinnamon sugar twists)

2 cups flour
1 cup butter, bacon fat, shortening, etc. Just don't use oil
1/2 cup water
pinch salt

Cut fat into flour and salt mixture. When it resembles coarse crumbs, add water
and stir until mixed. Put in a plastic bag or wrap in saran wrap or in a covered
bowl and put in the refrigerator for 1 hour or longer. (This is optional but it
is a little easier to work if chilled but not absolutely necessary.) Roll out on
floured cloth or board with floured rolling pin. Cut into circle slightly larger
than pie tin and place in pie tin. Fill. Place top crust over and pinch edges.
Cut 3 or 4 slits to let steam escape. Bake as directed.

Cinnamon Sugar Twists

Leftover pie dough
cinnamon and sugar mixture

Roll out dough to between 1/8 and 1/4" thickness. (This is a great early cooking
lesson for small children because I have had small children roll dough until it
was absolutely gray and it was still tender and flaky when
baked.) Cut dough into strips, sprinkle with cinnamon sugar mixture, twist and
place on foil lined cookie sheet. Bake at 350 degrees F until lightly browned.
Cool slightly before eating. Good with milk.

This is obviously not the healthiest snack but is a great starter to introduce
small children to the joy of cooking. With careful supervision (you cut the dough
into strips) even an 18 month old can roll dough and will usually be absolutely
delighted to be able to "cook". For the very young, a bath may be necessary
afterwards as well as vacuuming the kitchen floor but be patient, they quickly
become less messy.

Mary in Azusa                  Tis1947@aol.com
 

Here is a wheat germ muffin recipe I found in "Don't Eat Your Heart Out" cookbook
by Piscatella:

Muffins

1 cup enriched white flour
1/2 cup whole wheat flour
1/2 cup oatmeal
2 teaspoons baking soda
dash salt
1/2 cup wheat germ
1 cup raisins 1 egg or 1/4 cup egg substitute
1/2 cup safflower oil
1 cup skim milk
1/4 cup honey

In a large bowl combine flour, oatmeal, baking soda, salt, wheat germ, raisins,
and egg. In a separate bowl combine oil, milk and honey; add to flour mixture.
Blend with a wooden spoon. Pour into paper-lined muffin cups. Bake at 400
degrees for 25 minutes.

Carolyn                        carol49r@gmail.com
 

Wheat Germ Muffins

1 cup enriched white flour
1/2 cup whole wheat flour
1/2 cup oatmeal
2 teaspoons baking soda
dash salt
1/2 cup wheat germ
1 cup raisins
1 egg or 1/4 cup egg substitute
1/2 cup safflower oil
1 cup skim milk
1/4 cup honey

In a large bowel combine flour, oatmeal, baking soda, salt, wheat germ, raisins,
and egg. In a separate owl combine oil, milk and honey; add to flour mixture.
Blend with a wooden spoon. Pour into paper-lined muffin cups. Bake at 400 F
for 25 minutes.

Janet W. Modesto, CA                        warnelee@pacbell.net
 

Carol asked for a recipe for French Bread made without yeast. Here is a recipe
for self-rising flour that may be used in place of regular a-p flour.

How To Make Self-Rising Flour
From Diana Rattray,

1. Using a dry measure, measure the desired amount of flour into a separate
container.
2. For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and
1/2 teaspoon of salt.
3. Mix to combine.

Tips:
1. You can use self-rising flour in yeast bread recipes, but you'll need to omit
the salt.
2. If you use self-rising flour as a substitute for all-purpose flour in a quick
bread, omit salt and baking powder.

And here is a recipe from James Beard on Bread that should help. You will have to
eliminate some of steps as described above.

French-style White Bread (J. Beard)
(makes 2 loaves)

1 1/2 pkg active dry yeast
1 Tbsp granulated sugar
2 cups warm water (100 - 115 deg. F. approx.)
1 1/2 tsp salt
5 to 6 cups all purpose or hard wheat flour

for baking:
cornmeal
1 tbsp egg white mixed with 1 Tbsp water

Dissolve sugar in warm water in a large bowl. Sprinkle in yeast and allow to
proof (it will become bubbly). Mix salt into flour and add to the water mixture,
a cup at a time until you have a stiff dough. Remove to a lightly floured board
and knead until no longer sticky, adding flour as necessary (About 10 minutes.)
Place dough in a buttered bowl and turn to coat the surface with butter, and turn
dough over so buttered surface is uppermost. Cover with film or damp towel and
allow to rise until doubled in bulk, about 1 1/2 - 2 hours. (Slow rising gives
the best flavor.) Punch down, turn onto floured board and shape into two long
loaves. Place onto a baking sheet that has been sprinkled with cornmeal (to
prevent sticking). Slash the loaves diagonally on top in three places. Brush
with egg wash and place in a cold oven, set temperature at 400 deg. F.
and bake approximately 35 minutes until well browned and loaves sound hollow when
tapped.

Jack Poulter On an Island in the Pacific                   jpoulter@islandnet.com
 

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