The winner of the $50 Novica gift certificate is PlumGaga.
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From the kitchen of One Perfect Bite...I must apologize to you, but it looks like you are going to have to put up with my cottage and cabin recipes until I actually write a book in which to keep them. The Silver Fox and I have spent a lot of time in poorly equipped kitchens this year and my brain keeps demanding I find or create recipes that can be made in these ridiculously small spaces. Tonight's recipe is actually a tie-in to a soup I'll be featuring on Frugal Friday later in the week, but I think you'll find the biscuits are a great way to fill out any menu that features soup or stew. They are almost effortless to make and if you have a bowl, a spoon and a cookie sheet you can have biscuits in a matter of minutes. The recipe comes from Taste of Home magazine and I vary only slightly from the original version of it. Specifically, I use masa rather than cornmeal and substitute Parmesan cheese for the cheddar that is called for in the recipe. Like most biscuits, you'll find these do not reheat well, so, you might want to scale back the ingredients and make only what can be eaten in one sitting. This is a foolproof recipe and it is a great biscuit starter for young cooks to try. I think your family will enjoy them. Here is how they are made.
Cornmeal and Cheese Drop Biscuits...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine
1-1/3 cups all-purpose flour
1/2 cup cornmeal
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 cup shortening
1/2 cup shredded cheddar cheese
1 cup 2% milk
1) Preheat oven to 375 degrees F. Grease a large baking sheet.
2) Combine flour, cornmeal, baking powder, salt and mustard in a large bowl. Cut in shortening until crumbly. Stir in cheese and milk just until moistened.
3) Drop by 1/4 cupfuls 2-inches apart onto prepared baking sheet. Bake for 26-28 minutes or until golden brown. Serve warm. Yield: 10 servings.
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