Make the Escabeche Sauce by mixing the all
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
*Please read recipe introduction before proceeding!*.
Place
omes out clean. (NOTE: the recipe did not include cooking time
Heat olive oil in a large Dutch oven over medium heat. Season chicken with seasoned salt. Cook chicken in the hot oil until browned on the outside, about 5 minutes per side.
Mix chicken broth, cabbage, onion, carrots, green bell pepper, celery, cilantro, tomato sauce, lime juice, garlic, hot sauce, salt, and black pepper into chicken and simmer, adding water if needed, until stew is thickened, about 2 hours.
Ladle stew into bowls and top each with a piece of chicken.
In a small bowl, combine sugar, nutmeg and cinnamon.
Tear bread into pieces and place in large bowl.
Pour butter over bread, then add both types of milk, vanilla, eggs and water. Mix well.
Add sugar mixture and mix well with hands. Stir raisins into mixture.
Preheat oven to 250 degrees.
Pour mixture into 9x13 pan coated with cooking spray and bake until brown on top.
NOTE: The original recipe calls for an ungreased 9x12 pan, but it seems to me that a pan coated in cooking spray would be much easier to work with when serving.
Plantains are ripe when the skin turns black and they are soft to the touch. Peel the plantain and cut in half. (I've found it easiest to peel by scoring the skin with a knife in several spots before attempting to peel).
Put plantain in a pot covered with water and boil until soft (I have no idea on the time, will update the recipe after I try it).
Drain water and mash in pot with a potato masher.
Add butter and salt as to taste.
Note: The allspice is added for flavoring but is not meant to be eaten-it's too strongly flavored. Remind everyone not to eat the whole allspice.
Combine all ingredients in non-reactive bowl. Marinate at least 2 hours or overnight.
Alternatively, you can use a food processor to prepare this recipe. Place all ingredients *except* for the whole allspice in food processor and blend. Now stir in the allspice.
Servings are estimated.
ime was not offered in recipe, but I've often heard
hat time.
Transfer the escabeche, with a slotted spoon, to
he bananas cook, make the Escabeche sauce by placing all the
nd mix well. Allow the escabeche to marinate 1 day before
oom.
Mix oil and escabeche. Pour over vegetables. Toss well
he bananas cook, make the Escabeche sauce by placing all the
Use 2-quart covered bowl, preferably with sealed lid.
Boil and cool carrots, eggs (hard) and potatoes.
Peel potatoes.
Make three alternating layers with the following ingredients:
2 potatoes, 2 eggs, 1/3 of carrots, 1/3 of onion, 1 sliced jalapeno, salt, pepper and paprika.
After third layer, add salad oil and 1/2 cup of juice from can of peppers and vinegar.
Seal tightly with cover and refrigerate overnight, occasionally turning upside-down, then over again.
Serve cold the next day.
ixture.
Chill shrimp in escabeche, covered when cool, stirring occasionally