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
o serve, arrange 2 eggplant piccata on serving plates with the
To make the creamy mashed potatoes, place the potatoes in a large saucepan and cover with cold, salted water. Bring to a boil over a medium heat. Cover and cook for 15 mins, until the potato is very tender. Drain and return to the pan.
Heat the pan on low, shaking, for 1-2 mins, until the potatoes are dry. Mash, then use a wooden spoon to beat in the butter and hot milk until light and fluffy. Season and cover to keep warm.
Meanwhile, cut the chicken breasts in half horizontally to make 8 thin, flat pieces. Season the flour to taste, ...
nd drizzle each with the piccata sauce.
Garnish with a
ven.
To make the piccata sauce, add the remaining 2
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down.
Gently pound with flat side of meat mallet or rolling pin until smooth, about 1/2 inch thick.
In a small shallow dish, mix flour with 1 teaspoon salt and 1/2 teaspoon ground black pepper.
Dip each chicken breast into flour coating all sides.
In a 10 inch skillet heat 2 tablespoons vegetable oil over medium high heat.
Cook chicken breasts 6-8 minutes turning once or until brown.
In a small bowl mix cooking sauce and lemon juice.
Pour ...
he soy flour in this recipe actually gives the sole fillets
ot split but continue with recipe. Place each cutlet between 2
Sauce:
Reserve
3
tablespoons
drippings
from frying cutlets; add butter
and garlic.
Blend well over medium heat. Add mushrooms and saute until tender.
Blend in wine, parsley, salt, pepper and lemon juice.
Cook on low heat for 4 minutes. Add artichoke
hearts,
(optional
peas)
and heat thoroughly. Arrange cutlets on
platter
and
pour
sauce
over
cutlets. Garnish with parsley and lemon wedges, if desired.
Makes 6 to 8 servings.
he skillet with the remaining piccata sauce and toss to coat
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
Heat olive oil and butter in a saucepan over medium heat. Add shrimp, mushrooms, and garlic; cook and stir until fragrant, 1 to 2 minutes. Add artichokes, lemon juice, capers, and white wine. Cook and stir until shrimp is tender and contents are bubbling, about 10 minutes. Spoon shrimp piccata over individual beds of pasta. Season with salt and pepper.
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