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
In a 4 quart Dutch oven combine beans and 4 cups of the water. Bring to a boil; reduce heat and simmer 2 minutes. Remove from heat. Cover, and let stand for an hour. (Or soak the beans in the water overnight in a covered pan). Drain beans and rinse.
In the same Dutch oven combine rinsed beans and remaining 4 cups of water. Bring to a boil; reduce heat. Cover and simmer 45 minutes.
Meanwhile, cook the sausage and salt pork or bacon till brown. Drain off the fat.
Add the sausage, salt pork or bacon, turnips, red onion, garlic, salt, ...
Cut Veal and Ham Steaks into Chunks.
Mince Onion and Garlic
Peel and Cut Potatoes into Cubes.
Skin and cut Choizo into 1/4 inch round slices.
In a Large Soup pot
Add the beans with their liquid.
Then place all remaining ingredients.
Mix well and let Cook over low flame for about 3 hours.
Serve in Soup Bowls with Toated Italian Bread for dunking on the side.
Soak beans overnight.
In a large pot, put the water, ham hock, short ribs, bay leaf and salt.
Boil.
Skim foam, simmer and cook for 30 minutes.
Add beans and cook until tender.
Rinse beans, cover with 6 cups of water in a large Kettle, soak overnight.
When ready to cook , add additional 1 quart water w/ the salt pork and ham bone.
Bring to a boil. Cover, reduce heat and simmer about 2 1/2 hours or until beans are tender.
Add potatoes and collards or mustard greens [If using spinach add later with the chorizos]. Simmer 20 minutes.
Cut chorizos in 1-inch pieces. Add to beans and cook 10 min longer. Taste and add salt if necessary [ I doubt it]. If too salty, add additional water.
Remove ham bone. Cut ...
Soak navy beans overnight.
Put in large pot with water, chicken broth, ham hocks, onions, sausage, bay leaves and ground pepper.
Simmer until beans are done.
Add water as needed and 4 diced potatoes.
Just before serving, add 1 pound of fresh spinach.
Serve with corn bread.
Wash beans and soak overnight in 8 cups water.
Drain and add 12 to 16 cups water.
Add turnips, ham, saffron, soup base, pepper and bay leaf.
Bring to boil; cook, uncovered, about 2 hours. Stir occasionally.
Then add rest of vegetables and vinegar.
Cook additional 45 minutes to 1 hour.
Serve hot.
Salt to taste.
Add a squeeze of lime juice, if desired.
This is a delicious vegetable soup from Spain.
Soak the beans in water overnight.
Blanch the salt pork or bacon by putting it into cold water, bring to boil, and then drain. Cube into dice.
In a large kettle put the drained white beans, the two quarts cold water. the ham, the diced salt pork, cover and simmer two hours.
Add the turnips, turnip greens, potato, sausage, and seasoning of salt and pepper.
Cover and cook 1/2 hour or until the vegetables, and beans are tender.
Cut sausage into slices replace them back into the soup and taste again for seasoning.
Serve.
...
Place all ingredients; the beans with their soaking liquid, the chorizo, ham, pork fat or bacon, ham hock (if using), onion, garlic, green peppers, tomato sauce, olive oil, in a 6-quart pot, cover with broth and water.
Cover the pot and simmer slowly for 30 minutes. Add seasonings and simmer for about 1-1/2-2 more hours, until the beans are almost tender.
Skim the froth and scum that comes to the top.
Season to taste.
Add the potatoes, turnips and collard greens, and simmer 15 minutes longer, until all vegetables are soft.
...
Place ham, chorizos and salt pork in water.
Cook 30 minutes. Add greens and beans.
Saute onion and pepper until transparent in olive oil.
Add to greens.
Peel and cut potatoes in small cubes. Add to soup.
Season with salt and pepper.
Cook for 1 hour.
In a large pot, combine first 9 ingredients and bring to a boil.
Cover and simmer on low about 3 hours or until beans are tender.
When meat is tender, take out so that it won't overcook. Add the potatoes and broccoli rabe.
Taste broth; add salt if needed.
Cook for 30 minutes or until potatoes are done.
Cut meat into bite size pieces and return to pot.
Serve in large soup bowls.
Include pieces of meat, potato, beans and greens in each portion.
Combine the smoked pork, potatoes, collard greens, dry beans, salt pork and water in a large stock pot.
Bring to a boil, then reduce heat, cover and simmer 1 1/2 hours until beans are tender. Remove the pork shank from the pot and remove the meat from the bones.
Dice the meat and return to the pot.
Wash the unto to remove salt.
Dice.
Heat the olive oil in a heavy skillet and fry the diced unto until it melts; remove any unto that does not melt and discard.
Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes.
Increase heat to medium and stir cannellini beans and turnip greens into ...
Soak the dried white beans overnight in water.
Drain well.
In an 8-quart stockpot, place 2 1/2 cups water, soaked beans, chicken thighs, chorizo, ham, salt pork, onion, garlic, Tabasco and Worcestershire sauce.
Simmer all, covered, for 45 minutes, or until the chicken is tender.
Remove the chicken from the pot. Debone the chicken.
Chop the meat and reserve.
In a 8 qt stockpot, simmer the first 10 ingredients, covered, for 45 minutes, or until the chicken is tender.
Remove chicken from the pot.
Debone the chicken, chop the meat and reserve.
Add to the pot: potatoes, cabbage, kale and turnips.
Simmer, covered, for 25 minutes longer.
Return the boned chicken to the pot and add the salt and pepper.
Simmer a few more minutes until all is hot, and serve.
The soup keeps well for a few days in the refrigerator.
In a large pot combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons of the cilantro, cayenne, salt, and pepper.
Add water to cover and stir well.
Cover and simmer on low for 2 hours.
Uncover, stir, and simmer for an additional hour uncovered.
Just before serving, stir in the cumin, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro; serve and enjoy.
Corn may also be added to this recipe, as well as a dollop of sour cream as garnish.