Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Add seasonings (to taste) to avacado. Also add onions, tomatoes, cheese, and juice. Add ingredients in very small amounts until you get the taste desired. If you need to stretch the avacado, add a LITTLE sour cream or mayonnaise.
Too much and you will not taste the avacado! Serve as a dip, on tacos, or tostadas, etc. Even good as a salad dressing.
Anything Mexican (green chilis, salsa, avacado, sour cream, etc.) Any sort
nd sour cream, even some avacado or quacamole if you like
Slice the avacado into halves or quarters and scrape into bowl, removing the pit.
Using a fork and the edge of the bowl, mash and stir the avacado until moderately smooth (I like mine with lots of lumps).
Peel and mince the garlic cloves (I used a garlic press), and mix into the avacados.
Add some pico for a little depth, as much or as little as you'd like.
Enjoy!
Heat water to boiling; add cauliflower. Cover and heat until boiling.
Cook 4 minutes. Drain and rinse under cold water immediately.
Mix vinegar and oil in large bowl. Add cauliflower, salt and pepper.
Refrigerate for at least an hour.
Just before serving, top with avacado dip and garnish with almonds.
Wash and drain bag of salad. Toss with first 5 ingredients. Peel and puree kiwi in food processor until liquid. Pour into small mixing bowl through sieve and press pulp to extract juice ( I used the pestle from my mortar to press pulp). Squeez juice from lime into kiwi juice and whisk in olive oil. Drizzle sparingly over salad.
cut corn kernels from cob into a sacepan. Add water and bring to a boil. Cover, reduce heat and simmer 6 to 7 minutes. Drain and place in bowl. Stir in tomato and remaining ingredients. Cover and chill for 8 hours. Great with chicken of fish.
Layer ingredients in order in shallow dish.
Bean dip, avacado's, sprinkle with lemon juice and garlic salt.
Mix 3 T. sour cream, mayo, and taco seasoning together and layer on mixture.
Layer tomatoes, onions, olives and add cheese dip. Serve hot or cold.
In a medium saucepan, simmer tomatillos, tomatoes, garlic and jalapeno for 15 minutes or until their liquid has evaporated.
This will thicken.
While the tomato mixture is simmering; place avacado in blender.
Spoon the thickened tomato mixture into the blender. Add sour cream, cilantro and salt.
Blend up to 5 minutes creating a smooth puree Taste and add salt if needed Serve with tostado chips or refrigerate for later use.
Can be frozen.
Doesn't turn gray like guacomole.
Makes 4 cups of dip.
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
sing fresh pumpkin the original recipe states: Bring a large pot
anilla, coconut optional.
This recipe is transcribed as written in
olonial: After preparing the previous recipe (let cool first), add 1
ompletely. Reserve shells for sauce (recipe to follow) and rinse shrimp
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly