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
Make \"The Cure\" spice rub blend. NOTE: You
Puree Marinade ingredients(first 5) in food processor until a paste is achieved.
Marinate Tuna Steaks for 24 hours.
Remove Tuna from Marinade and place in Cure for 24 hours. (the salt, sugar, and pepper).
Remove Tuna from Cure after 24 hours and brush off Salt etc.
Wrap individually with plastic wrap.
Will keep for 1 week refrigerated.
Serving Ideas:.
GARNISHES: Carrots & Daikon very finely shredded, long & thin - Pickled Ginger - Hard Cooked Egg, Quartered - Tomato Concasse - Sliced Red Onions - Capers - Black Bread.
alt. Allow the lemons to cure for at least 1 week
ream to cure in freezer and attain desired hardness.
RECIPE FOR
Mix together thoroughly the meat, salt cure, mustard seed, garlic salt and smoked salt.
Refrigerate this in an airtight container.
Remove it each day for three days and remix, this helps to distribute the cure better.
our in all dry seasonings, cure, garlic powder, and peppers over
ake the container empty the cure out of it and if
Mix dry, then rub on. Use about half rubbed in.
Let stand a week, then rub on remainder.
Let stand another week.
Rub the third time and let stand until all is thoroughly absorbed. Just the black pepper will show.
Hang and smoke.
Use green alder. When half done, use a little green myrtle wood (native to Oregon) part of the day only, for a delightful flavor.
Don't overdo!
Too much will make bacon and hams bitter.
Finish smoking process with green alder.
This is a very old recipe.
Best ever.
Mix all dry ingredients and rub on roast.
Place roast in ziplock bag and refrigerate.
Allow to cure 5 days per 2 inches of meat, turning bag once a day.
Cure at least 5-7 days.
Place roast in kettle and boil 3-4 hours or until tender.
he rest of the dry cure (oil should cover about 1
br>Now top off the cure with the 3 secrets of
Step 1:
Debone hind quarter.
Weigh and calculate amount of quick cure to be used.
Place Quick Cure, pepper, spices and garlic in bowl and mix well.
nside the bags, mix the cure rub together pour over the
t in the freezer to cure.
When ready to make
alt. Allow the lemons to cure for at least 1 week